Processing of yam beans (Pachyrhizus erosus Linn.) roots [Philippines]
1986
Avila, E.Z. | Mabesa, R.C. | Villaralvo, J.A.
Attempts were made to process yam bean roots to retain typical characteristics such as crispiness, flavor and color. Five treatments involving various concentrations of sodium chloride, citric acid and sugar in solution were tested. All treatments contained 2 grams CaCl2 to preserve the texture of the roots. Sensory evaluation revealed that all treatments effectively retained the firmness and crispiness of yam bean roots. All treatments however scored poorly in flavor and taste. Treatment 3 with 0.5 g citric acid yielded the best color. Products with 100 g sugar as in Treatment 5 were generally more acceptable than products with sodium chloride in treatments 1, 2, 3 and 4
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