期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2011
卷号：3
期号：6
页码：404-409
出版社：MAXWELL Science Publication
摘要：The Effects of blanching time and particle size on functional and pasting characteristics of some lesser known Nigerian yams were investigated. Two varieties of lesser known yam Ighu and Ona belonging to Dioscorea dometorum species and two varieties of commonly used yams ozibo and okwanankata belonging to the D. rotunda and D. alata sp., respectively. The yams were processed by peeling, cubing, and blanching at 100ºC for 5 or 10 min, drying at 50ºC and subsequently milled to flours and fractionated to 40, 60, or 80 mesh sizes. Another batch of the tubers were processed similarly, but they were not subjected to a blanching treatment. Swelling capacity, water absorption capacities, bulk density, solubility and pasting characteristics were evaluated. The result showed that the lesser known yam Ighu exhibited significantly higher (p Ona suffered the least share thinning . Rate of retrogradation was found to be high in all the yam varieties but more pronounced in the lesser known yams Ighu and Ona . Ighu starch which exhibited the highest cold and hot paste viscosity showed the highest setback and index of gelatinization values. Industrial and culinary applications of the test yam varieties were suggested.
