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Physico‐chemical characteristics of non‐irradiated and γ‐irradiated yams cultivars ( Dioscorea rotundata, Dioscorea alata ) and sweet potato ( Ipomoea batatas (L) Lam)
Author(s) -
Falade Kolawole O.,
Ighravwe Ernest,
Ikoyo Sylvester S.
Publication year - 2011
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2011.02609.x
Subject(s) - dioscorea rotundata , dioscorea , ipomoea , irradiation , cultivar , horticulture , chemistry , convolvulaceae , botany , biology , medicine , physics , alternative medicine , pathology , nuclear physics
Summary Physico‐chemical (pasting) properties of non‐irradiated (fresh) and γ‐irradiated yam cultivars and sweet potato were determined using Rapid Visco Analyser (RVA). Generally, pasting characteristics of the commodities decreased significantly with increased γ‐irradiation dose. Non‐irradiated sweet potato showed significantly higher peak (45.79), trough (35.25), breakdown (10.54), final (75.21) and setback (39.96) viscosities (in RVU) than γ‐irradiated samples. Also, peak time (6.97 min) and pasting temperature (50.18 RVU) significantly reduced with increased γ‐irradiation dose of tubers. The pasting properties of non‐irradiated and γ‐irradiated sweet potato showed similar but clearer trend compared with yam flours. Also, non‐irradiated and γ‐irradiated Dioscorea rotundata and Dioscorea alata showed significantly higher values of each of the pasting characteristics than values noted in sweet potato. Aside from the TDr 03/00196, peak time did not vary significantly with γ‐irradiation dose.