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PREPARATION AND STORAGE PROPERTIES OF DRUM DRIED WHITE YAM (Dioscorea rotundata Poir) FLAKES
Author(s) -
ONAYEMI O.,
POTTER N. N.
Publication year - 1974
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1974.tb02947.x
Subject(s) - dioscorea rotundata , organoleptic , dioscorea , ascorbic acid , food science , taste , browning , chemistry , moisture , horticulture , biology , medicine , alternative medicine , organic chemistry , pathology
The white yam Dioscorea rotundata Poir was characterized, drum dried to different moisture levels, and stored at temperatures of 21.l °C, 29.4 °C and 37.8 °C for 90 days. Fresh and stored samples were analyzed for changes in color, ascorbic acid and organoleptic qualities. Freshly dried and reconstituted yam flakes were judged highly acceptable compared to conventionally mashed fresh yam and retained acceptability through storage. The taste panel consisted of persons from several West African countries. Changes in the flakes during storage are described.