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Comparative evaluation of instant 'poundo' cocoyam (Colocasia esculenta) and yam (Dioscorea rotundata) flours produced by flash and cabinet drying
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-02 , DOI: 10.1111/ijfs.14703 Folasade Olabimpe Adeboyejo 1 , Olaide Ruth Aderibigbe 2 , Monsurat Titilope Obarayi 1 , Barbara Sturm 3
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-02 , DOI: 10.1111/ijfs.14703 Folasade Olabimpe Adeboyejo 1 , Olaide Ruth Aderibigbe 2 , Monsurat Titilope Obarayi 1 , Barbara Sturm 3
Affiliation
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Cocoyam, an important staple crop especially among the low‐income earners in tropical regions of the world, is highly underutilised for industrial applications. This study investigates the nutritional, colour and rheological properties of instant flours (‘poundo’) from two cultivars of Colocasia esculenta (white‐NCe010 and purple‐NCe003) and Dioscorea rotundata (var. Oginni), and sensory attributes of doughs prepared from reconstituted flours. Tubers were processed into instant flours using cabinet and flash drying methods. Significant differences (P < 0.05) in the proximate and mineral composition and pasting properties of flours were found. Sensory panellists rated reconstituted poundo yam (8.17–8.20) and white cocoyam (7.50–7.95) higher than purple cocoyam (6.60–7.10) meals. Influence of drying method on sensory characteristics of flours was not significant. Instant poundo cocoyam and yam flours could serve as novel convenience and ready‐to‐eat food products which could contribute to increasing the commercial and industrial application options for these underutilised tubers beyond their present basic use.
中文翻译：
闪蒸和箱内干燥制得的速溶“ poundo”可可粉（Colocasia esculenta）和山药（Dioscorea rotundata）的比较评价
可可粉是重要的主粮，尤其是在世界热带地区低收入者中，主要用于工业应用。这项研究调查了两种Colocasia esculenta（白色NCe010和Purple-NCe003）和Dioscorea rotundata（变种Oginni）的速溶面粉（'poundo'）的营养，颜色和流变特性，以及用复原后的面团制备的面团的感官特性。面粉。使用橱柜和快速干燥方法将块茎加工成方便粉。显着差异（P <0.05）在面粉的近矿物质组成和糊化特性方面被发现。感官小组成员对重组可口山药（8.17–8.20）和白色可可粉（7.50–7.95）的评价均高于紫色可可粉（6.60–7.10）餐。干燥方法对面粉感官特性的影响不显着。速溶可可子薯粉和山药粉可以作为新型的方便食品和即食食品，可以为这些未充分利用的块茎增加超出目前基本用途的商业和工业应用选择。
更新日期：2020-07-02
中文翻译：
闪蒸和箱内干燥制得的速溶“ poundo”可可粉（Colocasia esculenta）和山药（Dioscorea rotundata）的比较评价
可可粉是重要的主粮，尤其是在世界热带地区低收入者中，主要用于工业应用。这项研究调查了两种Colocasia esculenta（白色NCe010和Purple-NCe003）和Dioscorea rotundata（变种Oginni）的速溶面粉（'poundo'）的营养，颜色和流变特性，以及用复原后的面团制备的面团的感官特性。面粉。使用橱柜和快速干燥方法将块茎加工成方便粉。显着差异（P <0.05）在面粉的近矿物质组成和糊化特性方面被发现。感官小组成员对重组可口山药（8.17–8.20）和白色可可粉（7.50–7.95）的评价均高于紫色可可粉（6.60–7.10）餐。干燥方法对面粉感官特性的影响不显着。速溶可可子薯粉和山药粉可以作为新型的方便食品和即食食品，可以为这些未充分利用的块茎增加超出目前基本用途的商业和工业应用选择。
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