Effect of drying conditions of yam ( Dioscorea japonica Thunb.var.pseudojaponica Yamamoto ) and its noodle qualities.
| Autor: | Syu Cheng Jia, 許承家 |
|---|---|
| Rok vydání: | 2009 |
| Druh dokumentu: | 學位論文 ; thesis |
| Popis: | 97 The focus of this study is to develop the optimal drying method for yam(Dioscorea pseudojaponica Yamamoto). Various processing approaches were used, including freeze drying, cold air drying, and hot air drying. Several product aspects were examined, including physicochemical proerties, biologically active ingredvients,and sensory evaluation. Then we chose the peel-containing yam powder with higher diosgenin contant and better antioxidant actives to produce starch vermicelli. The vermicelli showed that the freez drying yam product,had highest L value, solution viscosity, sensory evaluation scores, and diosgenin residue. The physicochemical properties of starch vermicelli with the additive of freezing drying flours derived from peel-containing yam were examined. It showed that the lowest yam powder content group had the highest Lvalue, WI value,tensile force, and sensory evaluation scores. Basing on the biologically active substances contant and sensory evaluation scores of starch vermicelli, the product with 50% yam powder is better than other test group. |
| Databáze: | Networked Digital Library of Theses & Dissertations |
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