Open AccessTítulo en español.
Author(s) -
Edelmiro J. Rodríguez-Sosa,
M. A. González
Publication year - 1974
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.v58i2.10680
Subject(s) - flake , instant , slurry , food science , mineralogy , chemistry , materials science , composite material
The pasting characteristics of Florido yam (D. alata) slurries prepared from instant flakes of five different particle sizes, were studied. The blue value indexes (BVI) of the instant flakes were also determined. It was found that flake size affected the BVI and the viscosity of the flake slurries as measured with the Brabender Amylograph-Viscograph. A high correlation coefficient (r = 0.96) was found between the BVI of yam flakes and the initial viscosity of the slurries.