Open AccessTítulo en español.
Author(s) -
Edelmiro J. Rodríguez-Sosa,
M. A. González,
Orlando Parsi-Ros
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.v58i3.10666
Subject(s) - instant , physics , humanities , chemistry , food science , art
Pasting characteristics of instant Florido (D. alata L.) yam flake slurries were studied using the Brabender Amylograph-Viscograph. Instant flakes were prepared from yam tubers precooked at different time intervals. Pasting temperature of the flake slurries tended to increase with an increase in precooking time while the Brabender viscosity measurements tended to decrease. No peak viscosity was observed, denoting the strength of yam starch. Samples showed great stability while cooking at 92° and 50° C for 1 hour. The blue value index (BVI) and shear press measurements decreased with the increase in precooking time. Therefore, precooking of raw yam proved to be helpful in reducing the free soluble starch in the instant yam flakes, thus reducing the stickiness of the end product.