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KMID : 1134819980270050908
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 5 p.908 ~ p.913
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Changes in Chemicai Components and Physical Properties with Freeze Drying and Hot Air - Drying of Dioscorea batatas
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Kwon Joong-Ho
Lee Gee-Dong
Lee Soo-Jeong
Chung Shin-Kyo
Choi Jong-Uck
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Abstract
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Chemical components and some physical properties of fresh, defrosted and dried yams(Dioscorea batatas) were determined to obtain basic data for high quality yam processing. Fresh yam showed 81.79% moisture and 15.24% N-free extract. The adhesiveness and adhesiveness of defrosted yam homogenate were significantly higher than those of tresh yam homogenate. Free sugars of yam were mainly composed of sucrose, rhamnose, fructose of glucose, and the contents of fructose and glucose were apparently decreased by hot air drying. Linoleic(45.64%), oleic(8.32%), and arachidic acids(7.40%) were major fatty acids of yam. Hot air drying caused a decrease in unsaturated fatty acids and an increase in saturated acids. Hot air-dried yam powder showed higher gelatinization properties than freeze-dryed yam powder, such as initial pasting temperature, temperature at maximum viscosity, and viscosity at different parameters. Hot air-dried yam powder showed higher Hunter parameter b and △E values and lower L value than freeze-dried one.
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KEYWORD
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Dioscorea batatas, freeze drying, hot air-drying, chemical components, physical properties
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