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...
| Main Authors: | , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Informa UK Limited
2022
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/120467 |
| _version_ | 1855537077346631680 |
|---|---|
| author | Effah-Manu, L. Maziya-Dixon, Busie Wireko-Manu, F.D. Agbenorhevi, J.K. Oduro, I. |
| author_browse | Agbenorhevi, J.K. Effah-Manu, L. Maziya-Dixon, Busie Oduro, I. Wireko-Manu, F.D. |
| author_facet | Effah-Manu, L. Maziya-Dixon, Busie Wireko-Manu, F.D. Agbenorhevi, J.K. Oduro, I. |
| author_sort | Effah-Manu, L. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | 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 boiled and pounded yam. Isolation of pectin from yam cell wall material (CWM) was achieved with citric acid and the degree of esterification (DE) was determined. The textural parameters were obtained using a texture analyzer. All the new D. rotundata (Poir) varieties had low CWM which varied from 11.88 to 18.95% compared to the D. alata varieties which ranged from 27.60 to 32.79%. Pectin yield (%) for CRI D. alata varieties ranged from 4.47 to 11.35 while CRI D. rotundata (Poir) varieties ranged from 5.18 to 5.50%. Generally, CRI D. alata yam varieties had higher pectin than D. rotundata (Poir) varieties. The DE for all samples ranged from 22.54 to 51.37%, making yam pectin low methoxy. Positive correlations existed between the textural parameters and pectin content as well as the DE but were not significant (p > .05). This study shows that low methoxy yam pectin has no effect on textural characteristics of boiled and pounded yam. |
| format | Journal Article |
| id | CGSpace120467 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace1204672025-11-11T10:43:46Z Yam pectin and textural characteristics: a preliminary study Effah-Manu, L. Maziya-Dixon, Busie Wireko-Manu, F.D. Agbenorhevi, J.K. Oduro, I. yams processing varieties pectins cell walls 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 boiled and pounded yam. Isolation of pectin from yam cell wall material (CWM) was achieved with citric acid and the degree of esterification (DE) was determined. The textural parameters were obtained using a texture analyzer. All the new D. rotundata (Poir) varieties had low CWM which varied from 11.88 to 18.95% compared to the D. alata varieties which ranged from 27.60 to 32.79%. Pectin yield (%) for CRI D. alata varieties ranged from 4.47 to 11.35 while CRI D. rotundata (Poir) varieties ranged from 5.18 to 5.50%. Generally, CRI D. alata yam varieties had higher pectin than D. rotundata (Poir) varieties. The DE for all samples ranged from 22.54 to 51.37%, making yam pectin low methoxy. Positive correlations existed between the textural parameters and pectin content as well as the DE but were not significant (p > .05). This study shows that low methoxy yam pectin has no effect on textural characteristics of boiled and pounded yam. 2022-12-31 2022-08-05T15:24:11Z 2022-08-05T15:24:11Z Journal Article https://hdl.handle.net/10568/120467 en Open Access application/pdf Informa UK Limited Effah-Manu, L., Maziya-Dixon, B., Wireko-Manu, F.D., Agbenorhevi, J. K. & Oduro, I. (2022). Yam pectin and textural characteristics: a preliminary study. International Journal of Food Properties, 25(1), 1591-1603. |
| spellingShingle | yams processing varieties pectins cell walls Effah-Manu, L. Maziya-Dixon, Busie Wireko-Manu, F.D. Agbenorhevi, J.K. Oduro, I. Yam pectin and textural characteristics: a preliminary study |
| title | Yam pectin and textural characteristics: a preliminary study |
| title_full | Yam pectin and textural characteristics: a preliminary study |
| title_fullStr | Yam pectin and textural characteristics: a preliminary study |
| title_full_unstemmed | Yam pectin and textural characteristics: a preliminary study |
| title_short | Yam pectin and textural characteristics: a preliminary study |
| title_sort | yam pectin and textural characteristics a preliminary study |
| topic | yams processing varieties pectins cell walls |
| url | https://hdl.handle.net/10568/120467 |
| work_keys_str_mv | AT effahmanul yampectinandtexturalcharacteristicsapreliminarystudy AT maziyadixonbusie yampectinandtexturalcharacteristicsapreliminarystudy AT wirekomanufd yampectinandtexturalcharacteristicsapreliminarystudy AT agbenorhevijk yampectinandtexturalcharacteristicsapreliminarystudy AT oduroi yampectinandtexturalcharacteristicsapreliminarystudy |