薯蓣片的研制

Q4 Agricultural and Biological Sciences

Journal of Agriculture of The University of Puerto Rico Pub Date : 2021-07-16 DOI:10.46429/jaupr.v56i1.10885

E. Rodríguez-Sosa, M. A. González

{"title":"薯蓣片的研制","authors":"E. Rodríguez-Sosa, M. A. González","doi":"10.46429/jaupr.v56i1.10885","DOIUrl":null,"url":null,"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.","PeriodicalId":14937,"journal":{"name":"Journal of Agriculture of The University of Puerto Rico","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-07-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Preparation of Yam (Dioscorea alata L.) Flakes\",\"authors\":\"E. Rodríguez-Sosa, M. A. González\",\"doi\":\"10.46429/jaupr.v56i1.10885\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":14937,\"journal\":{\"name\":\"Journal of Agriculture of The University of Puerto Rico\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-07-16\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Agriculture of The University of Puerto Rico\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.46429/jaupr.v56i1.10885\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Agriculture of The University of Puerto Rico","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.46429/jaupr.v56i1.10885","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}

引用次数: 0

摘要

用碱液去皮的块茎蒸煮5、10、15和20分钟，制备成即食土豆泥的脱水土豆片。烹饪时间越长，细胞受到的损伤就越高，薄片中可用的游离淀粉就证明了这一点。在具有较高游离淀粉水平的样品中，由重组薄片制备的糊状物显示出增加的粘性。所有样品均合格。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Preparation of Yam (Dioscorea alata L.) Flakes

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.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of Agriculture of The University of Puerto Rico 农林科学-农业综合

CiteScore

0.20

自引率

0.00%

发文量

审稿时长

6 months

期刊介绍： The Journal of Agriculture of the University of Puerto Rico issued biannually by the Agricultural Experiment Station of the University of Puerto Rico, Mayagüez Campus, for the publication of articles and research notes by staff members or others, dealing with scientific agriculture in Puerto Rico and elsewhere in the Caribbean and Latin America.