Effect of Some Processing Variables on the Quality Attributes of Yam Flour  

出　　处：《Journal of Agricultural Science and Technology(B)》2012年第5期621-626,共6页农业科学与技术（B）

摘　　要：The effect of varied processing variables （yam slice thickness, drying temperatures and type of drying） were investigated to determine their effects on the proximate and some functional properties of yam flour. The yam flour was produced with different slice thickness of 1, 1.5, 2.0, 2.5 and 5 cm using both conventional sun drying method and oven drying at temperatures; 40 ~C, 50 ~C, 60 ~C and 70 ~C. The moisture content of all the yam flour samples increased with increasing yam slice thickness, with the samples sun dried having the lowest values （6.20%-6.87%） followed by those dried at 70 ~C and then 60 ~C. The protein content of the yam flour samples increased with increase in slice thickness and decreased with increase in drying temperatures while the fat and the crude fibre of all the yam flour samples decreased with increase in slice thickness. The water absorption capacity of the sun dried yam flour samples decreased with increase in slice thickness while the syneresis value, bulk density and the gel strength increased with increase in slice thickness for all drying temperatures and for sun dried yam flour samples but smaller slice thickness had higher swelling capacity.

关 键 词：Yam flour YAMS slice thickness drying temperature. 

分 类 号：S226.6[农业科学—农业机械化工程] TS211.4[农业科学—农业工程]