Premium
TEXTURE AND MICROSTRUCTURE OF AFRICAN YAM BEAN ( SPHENOSTYLIS STERNOCARPA ) PRODUCTS
Author(s) -
ENWERE N. J.,
HUNG Y.C.,
NGODDY P. O.
Publication year - 1990
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1990.tb00489.x
Subject(s) - microstructure , starch , texture (cosmology) , scanning electron microscope , softening , materials science , food science , universal testing machine , composite material , chemistry , ultimate tensile strength , image (mathematics) , artificial intelligence , computer science
The microstructure of African yam bean ( Sphenostylis sternocarpa ) cotyledons, flour, starch and gel prepared from flour were examined using scanning electron microscopy. Smooth starch granules varying in size and shape were embedded in the protein matrix. The starch granules maintained their integrity in the flour after milling. The texture profile parameters of starch and flour gels were studied at both 50 and 75% double compression and relaxation levels using the Instron Universal Tester. Significant variations were observed in the texture of the top and bottom portions of the gel. Increased solid content from 10.00% to 25.04% significantly increased the hardness of yam bean gel; however, further increase of solid content to 30.80% had only limited effect. Addition of oil decreased hardness of plain gel which may be due to the shortening and softening effects.