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Antioxidative Ability, Dioscorin Stability, and the Quality of Yam Chips from Various Yam Species as Affected by Processing Method
Author(s) -
Liu Y.M.,
Lin K.W.
Publication year - 2009
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.1750-3841.2008.01040.x
Subject(s) - dpph , chemistry , food science , boiling , cultivar , horticulture , antioxidant , organic chemistry , biology
The antioxidative ability, stability of storage protein dioscorin, and the quality of fried yam chips from different cultivars of Chinese yams influenced by various processing treatments were investigated. Total phenolic content and DPPH free radical scavenging effect were found to be the highest in Mingchien (MC) and the lowest in Keelung (KL) yam. Following processing, freeze‐dried yams of all varieties showed the least decrease in total phenolic compounds and DPPH radical scavenging effect, while boiling caused the greatest decrease in both. Fresh yams of all varieties contained the highest dioscorin contents comparing with their counterparts. Boiling and deep‐frying caused severe protein denaturation resulting in loss of dioscorin solubility after purification. Freeze‐drying resulted in increase in protein surface hydrophobicity (So); nonetheless, it attained higher total phenol content, antioxidative capacity, and dioscorin stability of yams compared with other processing treatments. The peroxide values of all yam chips increased during the initial stage, then declined with advanced storage. Fracturability of all yam chips gradually decreased, due to the absorption of moisture, with increasing storage time.