Functional components and sensory evaluation of Yacon (Polymnia sonchifolia L.) chips at various drying conditions
2012
Duro, H.L. | Hurtada, W.A., Philippines Univ. Los Baños, College, Laguna (Philippines). Inst. of Human Nutrition and Food | Rodriguez, F.M., Philippines Univ. Los Baños, College, Laguna (Philippines). Inst. of Plant Breeding
Yacon is a crop that has gained popularity for its nutritional and healing properties. This research was conducted to assess changes int he functional properties of yacon as affected by oven drying temperatures (60, 70 and 80 deg C) and length of drying time (11, 13 and 15 h). Sensory evaluation was also conducted to evaluate the acceptability of the processed yacon chips. Increasing the drying temperature increased the antioxidative activity and total phenol count and decreased the saponins and flavonoid content and reducing power of the yacon chips. Alkaloid content was high and generally unaffected by the drying treatments. On the other hand, tannin content increased only with an increase in drying time within a given temperature. Sensory evaluation showed that the flavor, color, aroma, texture and general acceptability were unaffected by the temperature used and the length of time of processing.
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