漂白
食品科学
褐变
多酚氧化酶
浸泡
化学
薯蓣属
菊粉
柠檬酸
交货地点
抗氧化剂
儿茶酚氧化酶
阿布茨
过氧化物酶
植物
DPPH
生物
生物化学
酶
病理
医学
替代医学
作者
Nurdi Setyawan,John Solomon Maninang,Sakae Suzuki,Yoshiharu Fujii
出处
期刊:Foods
[MDPI AG]
日期:2021-06-10
卷期号:10 (6): 1341-1341
被引量:12
标识
DOI:10.3390/foods10061341
摘要
Research on the processing of yam (Dioscorea spp.) into flour is aimed at optimizing techniques to obtain a material with high physicochemical and functional properties. The present study investigates the effect of the processing techniques on the levels of inulin, organic acids, total phenolics (TP), antioxidant capacity, and polyphenol oxidase (PPO) and peroxidase (POD) activities, as well as on the physicochemical properties of flour derived from two yam species—Dioscorea esculenta and Dioscorea bulbifera. All tubers were peeled and sliced, then subjected to different processing techniques through blanching, soaking, and drying. The results revealed that freeze-drying appears to be the best technique in achieving the highest whiteness index of yam flour. This coincided well with the low phenolics content and POD activity, which suggests a reduced enzymatic browning reaction in the freeze-dried yam flour. On the other hand, chemical analyses showed that D. esculenta and D. bulbifera flours have the highest levels of inulin (23.0 and 27.8 g/100 g DW, respectively) and succinic acid (7.96 and 7.65 g/100 g DW, respectively) in the samples subjected to direct oven-drying. Oven drying without pretreatment neither blanching nor water steeping maintained antioxidant activity in the flour derived from both D. esculenta and D. bulbifera.
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