Abstract：
:The effects of five different drying processes, air drying (AD), sulphur fumigation drying (SFD), hot air drying (HAD), freeze drying (FD) and microwave drying (MWD) for yams in terms of starch-related properties and antioxidant activity were studied. From the results of scanning electron microscopy (SEM), polarized optical microscopy (POM), X-ray diffraction (XRD), and Fourier transform infrared (FT-IR), the MWD sample was found to contain gelatinized starch granules. The FD yam had more slow digestible (SDS) and resistant starches (RS) compared with those processed with other modern drying methods. The bioactive components and the reducing power of the dried yams, were lower than those of fresh yam. When five dried samples were compared by principal component analysis, the HAD and SFD samples were observed to have the highest comprehensive principal component values. Based on our results, HAD would be a better method for yam drying than the more traditional SFD.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chen X,Li X,Mao X,Huang H,Wang T,Qu Z,Miao J,Gao Wdoi
10.1016/j.foodchem.2016.12.028subject
Has Abstractpub_date
2017-06-01 00:00:00pages
224-232eissn
0308-8146issn
1873-7072pii
S0308-8146(16)32037-4journal_volume
224pub_type
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