Open AccessPreparation of Yam (Dioscorea alata L.) Flakes
Author(s) -
Edelmiro J. Rodríguez-Sosa,
M. A. González
Publication year - 2021
Publication title -
the journal of agriculture of the university of puerto rico/the journal of agriculture of the university of puerto rico
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.123
H-Index - 10
eISSN - 2308-1759
pISSN - 0041-994X
DOI - 10.46429/jaupr.v56i1.10885
Subject(s) - dioscorea , food science , starch , dioscorea rotundata , instant , chemistry , botany , biology , medicine , alternative medicine , pathology
Dehydrated yam flakes to be prepared as instant mashed yam were produced from lye-peeled tubers steam-cooked for periods of 5, 10, 15, and 20 minutes. The longer the cooking period, the higher the damage suffered by the cells, as evidenced by the free starch available in the flakes. Mashes prepared from the reconstituted flakes showed an increased degree of stickiness in samples with higher levels of free starch. All samples were found acceptable.