Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours

“…Yams are excellent source of dietary energy for most people in the developing countries (Krishnan et al 2010). They are rich in minerals like phosphorous, potassium, manganese and vitamins (Moorthy 1994).…”

Section: Introductionmentioning

confidence: 99%

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

2013

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Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10-40 %), feed moisture content (12-24 %) and extruder barrel temperature (100-140°C) on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology (RSM). Radial expansion ratio differed significantly (p ≤0.05) with change in all the independent variables. Highest expansion (3.97) was found at lowest moisture content (12 %) and highest barrel temperature (140°C). Increased yam flour level decreased the expansion ratio significantly. Water absorption index (WAI) increased significantly with increase of all variables. However, water solubility index (WSI) did not change with change in yam flour percent. Hardness of extrudates that varied from 3.86 to 6.94 N was positively correlated with yam flour level and feed moisture content, however it decreased significantly (p ≤0.001) with increase of barrel temperature. Yam percent of 15.75 with feed moisture and barrel temperature at 12.00 % and 140°C respectively gave an optimized product of high desirability (> 0.90) with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30.39 % water solubility index and 3.86 N hardness. The predicted values registered nonsignificant (p <0.10) differences from the experimental results. Further study would include the sensory properties enhancement of extruded snacks and little emphasis on the chemistry of interaction between different components.

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“…The degradation of starch was indicated by the decrease of starch content in the pickled sweet potatoes after fermentation (Table 1). Amylase enzyme was reported to present naturally in sweet potatoes (Takahata et al 1995;Hagenimana et al 1994;Krishnan et al 2010) and produced by LAB as well (Reddy et al 2008;Petrova et al 2013 ). This enzyme was able to rapidly degrade starch to a simple sugar such as glucose.…”

Section: Referencesmentioning

confidence: 99%

The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

2013

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Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours

Cited by 61 publications

References 22 publications

Pachyrhizus ahipa (Wedd.) Parodi roots and flour: Biochemical and functional characteristics

Pachyrhizus ahipa (Wedd.) Parodi roots and flour: Biochemical and functional characteristics

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

The Effect of a Mixed-Starter Culture of Lactic Acid Bacteria on the Characteristics of Pickled Orange-Fleshed Sweet Potato L.) (Ipomoea batatas

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