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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1986
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| Subjects: | PACHYRHIZUS, PROCESAMIENTO, COMPOSICION QUIMICA, |
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KOHA-OAI-BVE:1043492020-02-03T22:15:42ZProcessing of yam bean (Pachyrrhizus erosus Linn.) roots 45173 Avila, E.Z. 88895 Mabesa, R.C 129210 Villaralvo, J.A. 1986Attempst 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.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.PACHYRHIZUSPROCESAMIENTOCOMPOSICION QUIMICANSTA Technology Journal (EUA) |
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PACHYRHIZUS PROCESAMIENTO COMPOSICION QUIMICA PACHYRHIZUS PROCESAMIENTO COMPOSICION QUIMICA |
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PACHYRHIZUS PROCESAMIENTO COMPOSICION QUIMICA PACHYRHIZUS PROCESAMIENTO COMPOSICION QUIMICA 45173 Avila, E.Z. 88895 Mabesa, R.C 129210 Villaralvo, J.A. Processing of yam bean (Pachyrrhizus erosus Linn.) roots |
| description |
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. |
| format |
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| topic_facet |
PACHYRHIZUS PROCESAMIENTO COMPOSICION QUIMICA |
| author |
45173 Avila, E.Z. 88895 Mabesa, R.C 129210 Villaralvo, J.A. |
| author_facet |
45173 Avila, E.Z. 88895 Mabesa, R.C 129210 Villaralvo, J.A. |
| author_sort |
45173 Avila, E.Z. |
| title |
Processing of yam bean (Pachyrrhizus erosus Linn.) roots |
| title_short |
Processing of yam bean (Pachyrrhizus erosus Linn.) roots |
| title_full |
Processing of yam bean (Pachyrrhizus erosus Linn.) roots |
| title_fullStr |
Processing of yam bean (Pachyrrhizus erosus Linn.) roots |
| title_full_unstemmed |
Processing of yam bean (Pachyrrhizus erosus Linn.) roots |
| title_sort |
processing of yam bean (pachyrrhizus erosus linn.) roots |
| publishDate |
1986 |
| work_keys_str_mv |
AT 45173avilaez processingofyambeanpachyrrhizuserosuslinnroots AT 88895mabesarc processingofyambeanpachyrrhizuserosuslinnroots AT 129210villaralvoja processingofyambeanpachyrrhizuserosuslinnroots |
| _version_ |
1756061969544118272 |