鲜番薯去皮

Q4 Agricultural and Biological Sciences

Journal of Agriculture of The University of Puerto Rico Pub Date : 2021-07-16 DOI:10.46429/jaupr.v56i1.10887

J. Rivera-Ortiz, M. A. González

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引用次数: 2

摘要

对Florido品种的新鲜薯蓣进行了研究，以确定最适合的碱液去皮条件。每种煮沸的碱液溶液组合都能产生良好的剥离效果：10%为5分钟，15%为4分钟，20%为3分钟。这三种组合产生的平均重量损失大致相同，但在每种情况下都比手工剥块茎时要少。块茎的可滴定酸度和硬度值的变化与手工去皮的土豆差不多。样品的感官评价显示，手工去皮和碱液去皮的块茎之间没有显著差异。当番薯存放超过3周时，碱液剥离方法并不完全令人满意。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Lye Peeling of Fresh Yam, Dioscorea alata

Studies were conducted to determine the most suitable conditions for the lye-peeling of fresh yam, Dioscorea alata, of the Florido variety. Good peeling resulted from each of these boiling lye solution combinations: 5 minutes in 10-percent, 4 minutes in 15-percent, or 3 minutes in 20-percent. The average weight loss resulting from these three combinations was approximately the same, but less in each instance than when the tubers were hand-peeled. Changes in titrable acidity and hardness values of the tubers were approximately equal to those which resulted from hand-peeled yam. The sensory evaluation of the samples showed no significant difference between hand- and lye-peeled tubers. The lye-peeling method was not wholly satisfactory when the yams had been in storage for more than 3 weeks.

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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.