Viscosity properties of the new breed yam 'Kitanebari'
2017
Nakazawa, Y. (Tokyo University of Agriculture, Abashiri, Hokkaido (Japan). Faculty of Bioindustry, Department of Food and Cosmetic Science) | Hirai, G. | Taberi, K. | Torigoshi, M. | Yamazaki, M. | Sato, H.
This study aimed at elucidating the viscous properties of 'Kitanebari' by comparing its tororo with that of Nagaimo and Ichoimo. Of the three varieties of yam, Nagaimo had the highest water content in its lower part, followed by 'Kitanebari' and Ichoimo. After the yams were grated into tororo, an equal weight of water was added to prepare hydrated tororo, which was then measured for viscosity at 25degC. The hydrated tororo of Ichoimo had the highest viscosity, followed by that of 'Kitanebari' and Nagaimo. The above results indicate that the viscosity of tororo is proportionate to the solid content of the yam. Therefore, a hydrated tororo with a solid content of 10% was prepared for each yam variety, and its viscosity was measured at 25degC. The resulting viscosities were 5,880 mPa.s for 'Kitanebari', 1,750 mPa.s for Nagaimo, and 1,450 mPa.s for Ichoimo. Furthermore, at both low (5degC) and high (50degC) temperatures, the hydrated tororo of 'Kitanebari' with 10% solid content consistently exhibited a high viscosity of 6,100 mPa.s and 5,500 mP, respectively. These findings demonstrate a characteristically high viscosity of this newly developed 'Kitanebari' cultivar unlike that of any conventional yam varieties, thus increasing expectations pertaining to new applications and leading to an increase in demand.
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