Processing of yam bean (Pachyrrhizus erosus Linn.) roots
Attempst 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 CaCl sub 2 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 III with 0.5 g citric acid yielded the best color. Products with 100 g sugar as in Treatment V were generally more acceptable than products with sodium chloride in Treatments I, II, III and IV.
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| Main Authors: | , , |
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| Format: | biblioteca |
| Published: |
1986
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| Subjects: | PACHYRHIZUS, PROCESAMIENTO, COMPOSICION QUIMICA, |
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| Summary: | Attempst 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 CaCl sub 2 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 III with 0.5 g citric acid yielded the best color. Products with 100 g sugar as in Treatment V were generally more acceptable than products with sodium chloride in Treatments I, II, III and IV. |
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