{"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}
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.
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.
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