Yam pectin and textural characteristics: a preliminary study
The texture of yams is a key determinant in the selection of yams for boiled and pounded yams. This study was conducted to quantify pectin from local and newly developed yam varieties and to correlate pectin and its degree of esterification (DE) with instrumental textural profile parameters of boile...
| Autores principales: | , , , , |
|---|---|
| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Informa UK Limited
2022
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/120467 |
Ejemplares similares: Yam pectin and textural characteristics: a preliminary study
- Gender-disaggregated consumer testing and descriptive sensory analysis of local and new yam varieties
- Chemical, functional and pasting properties of starches and flours from new yam compared to local varieties
- Extracellular matrix in plants and animals: hooks and locks for viruses
- Prediction of the suitability of water yam (Dioscorea alata) for amala product using pasting and sensory characteristics
- Gelling pectins from carrot leftovers extracted by industrial-enzymes with ultrasound pretreatment
- Galacturonosyltransferase 4 silencing alters pectin composition and carbon partitioning in tomato