Preparation of Yam (Dioscorea alata L.) Flakes
- 16 July 2021
- journal article
- research article
- Published by Agricultural Experiment Station, University of Puerto Rico-Mayaguez in The Journal of Agriculture of the University of Puerto Rico
- Vol. 56 (1) , 39-45
- https://doi.org/10.46429/jaupr.v56i1.10885
Abstract
Dehydrated yam flakes to be prepared as instant mashed yam were produced from lye-peeled tubers steam-cooked for periods of 5, 10, 15, and 20 minutes. The longer the cooking period, the higher the damage suffered by the cells, as evidenced by the free starch available in the flakes. Mashes prepared from the reconstituted flakes showed an increased degree of stickiness in samples with higher levels of free starch. All samples were found acceptable.Keywords
This publication has 0 references indexed in Scilit: