Effect of pre-soaking treatments on the nutritional profile and browning index of sweet potato and yam flours

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 2, 2010, Pages 387-393

  Krishnan, Jyothi G ^a   Padmaja, G ^a   Moorthy, S N ^a   Suja, G ^a   Sajeev, M S ^a  

^a CENTRAL TUBER CROPS RESEARCH INSTITUTE   (India)

Author keywords

Browning index; Nutritional profile; Pre treatment; Sweet potato; Yam

Indexed keywords

ASCORBIC ACIDS; BROWNING INDEX; FREE AMINO ACIDS; LOW CONCENTRATIONS; LOW COSTS; NON-ENZYMATIC; NON-ENZYMATIC BROWNING; NUTRITIONAL CHANGES; NUTRITIONAL PROFILES; PRE-TREATMENT; REDUCING SUGARS; SOAKING TREATMENT; SODIUM METABISULFITE; SWEET POTATO; SWEET POTATO FLOUR; WHITE YAM;

ACETIC ACID; AMINO ACIDS; CHEMICAL REACTIONS; CITRIC ACID; KETONES; ORGANIC ACIDS; PH EFFECTS; PRODUCT DEVELOPMENT; SODIUM; STARCH; SUGAR (SUCROSE);

PHENOLS;

DIOSCOREA ALATA; IPOMOEA BATATAS;

EID: 77649231960     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.01.010     Document Type: Article

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