Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam
Low efficiency of available screening procedures constrains breeding and selection of yams (Dioscorea spp.) towards high textural quality of food products made from their tubers. This study was undertaken to determine the potential usefulness of pasting characteristics of fresh yams as rapid indicat...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2006
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/91351 |
| _version_ | 1855538887668006912 |
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| author | Otegbayo, B. Aina, J. Asiedu, Robert Bokanga, M. |
| author_browse | Aina, J. Asiedu, Robert Bokanga, M. Otegbayo, B. |
| author_facet | Otegbayo, B. Aina, J. Asiedu, Robert Bokanga, M. |
| author_sort | Otegbayo, B. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Low efficiency of available screening procedures constrains breeding and selection of yams (Dioscorea spp.) towards high textural quality of food products made from their tubers. This study was undertaken to determine the potential usefulness of pasting characteristics of fresh yams as rapid indicators of food textural quality in Ô pounded yam Õ, a staple food for millions of yam consumers, especially in West and Central Africa. Significant associations (P< 0.05) were found, through canonical correlation analysis, between pasting characteristics of fresh yams from six varieties, each, of Dioscorea rotundata and Dioscorea alata and the textural quality of pounded yam samples prepared from them. Good textural quality of pounded yam was associated with high peak viscosity, breakdown, final viscosity, holding strength and setback viscosity but with low pasting temperature in the fresh yam. |
| format | Journal Article |
| id | CGSpace91351 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2006 |
| publishDateRange | 2006 |
| publishDateSort | 2006 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace913512024-05-15T05:12:09Z Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam Otegbayo, B. Aina, J. Asiedu, Robert Bokanga, M. dioscorea pasting properties textural quality pounded yam viscosity Low efficiency of available screening procedures constrains breeding and selection of yams (Dioscorea spp.) towards high textural quality of food products made from their tubers. This study was undertaken to determine the potential usefulness of pasting characteristics of fresh yams as rapid indicators of food textural quality in Ô pounded yam Õ, a staple food for millions of yam consumers, especially in West and Central Africa. Significant associations (P< 0.05) were found, through canonical correlation analysis, between pasting characteristics of fresh yams from six varieties, each, of Dioscorea rotundata and Dioscorea alata and the textural quality of pounded yam samples prepared from them. Good textural quality of pounded yam was associated with high peak viscosity, breakdown, final viscosity, holding strength and setback viscosity but with low pasting temperature in the fresh yam. 2006 2018-03-07T11:25:41Z 2018-03-07T11:25:41Z Journal Article https://hdl.handle.net/10568/91351 en Limited Access Elsevier Otegbayo, B., Aina, J., Asiedu, R. & Bokanga, M. (2006). Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product:‘pounded yam’. Food Chemistry, 99, 663-669. |
| spellingShingle | dioscorea pasting properties textural quality pounded yam viscosity Otegbayo, B. Aina, J. Asiedu, Robert Bokanga, M. Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam |
| title | Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam |
| title_full | Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam |
| title_fullStr | Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam |
| title_full_unstemmed | Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam |
| title_short | Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product: pounded yam |
| title_sort | pasting characteristics of fresh yams dioscorea spp as indicators of textural quality in a major food product pounded yam |
| topic | dioscorea pasting properties textural quality pounded yam viscosity |
| url | https://hdl.handle.net/10568/91351 |
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