Structure–texture relationships of fresh pastes prepared from different yam (Dioscorea spp.) varieties

Brunnschweiler, Judith; Mang, D.; Farah, Z.; Escher, F.; Conde‐Petit, Béatrice

doi:10.1016/j.lwt.2005.05.011

Cited by 16 publications

(23 citation statements)

References 12 publications

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“…The swelling power, soluble amylose and starch were determined using the method of Brunnschweiler et al (2006) with slight modifications: 1 g of freshly prepared pounded yam was dispersed (by extrusion through a garlic press) in 30 mL distilled water maintained at 66 C. The dispersion was prolonged for 20 min with gentle magnetic stirring, followed by centrifugation at 5000 g for 5 min. The swelling power was calculated from fresh and dry sediment weights.…”

Section: Swelling Power Starch and Soluble Amylosementioning

confidence: 99%

“…Cryosections (10 mm) of pounded yam were prepared, coloured with iodine and observed by light microscopy as described by Brunnschweiler et al (2006) 2.9.3. Confocal laser scanning microscopy (CLSM) Raw yam tissue was observed by Confocal Laser Scanning Microscopy using a Leica TCS SP CLSM equipped with an inverted DM RXE fluorescent light optical microscope (Leica Lasertechnik GmbH, DE-Heidelberg) working with Ar/Kr laser.…”

Section: Light Microscopy (Lm)mentioning

confidence: 99%

“…The moduli of Florido samples, which have lower DM, were therefore underestimated. Brunnschweiler et al (2006) recently claimed that pounded yam properties are linked to cell disintegratability, i.e. friability, but no clear relationship between these two attributes was evidenced in a collection of D. alata (Egesi et al, 2003).…”

Section: Thermo-mechanical Behaviourmentioning

confidence: 99%

“…The latter relationship may be an indicator of the level of disintegration of the cells and starch. Pounded yam is indeed a composite material composed of a continuous starch phase with dispersed cells (Brunnschweiler et al, 2006). Intact cells and starch may thus reinforce pounded yam, increasing its firmness, as is the case for starch gels (Mestres, Nago, Akissoë, & Matencio, 1997;Ring & Stainsby, 1982).…”

Section: Firmnessmentioning

confidence: 99%

See 3 more Smart Citations

Microstructure and physico-chemical bases of textural quality of yam products

Akissoé¹,

Mestres²,

Handschin³

et al. 2011

LWT - Food Science and Technology

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Section: Swelling Power Starch and Soluble Amylosementioning

confidence: 99%

Section: Light Microscopy (Lm)mentioning

confidence: 99%

Section: Thermo-mechanical Behaviourmentioning

confidence: 99%

Section: Firmnessmentioning

confidence: 99%

See 2 more Smart Citations

Microstructure and physico-chemical bases of textural quality of yam products

Akissoé¹,

Mestres²,

Handschin³

et al. 2011

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…Dioscorea alata L. is a plant used as an alternative food for produce carbohydrates which grow throughout the Indonesian archipelago [1] . Dioscorea is one genus of the family Dioscoreaceae which has 600 species which spread in China, Taiwan and in the tropical countries [2] .…”

Section: Introductionmentioning

confidence: 99%

Methyl-3,4-dihydroxybenzoate and 9-10-dihydrophenanthrene-2,4,7-triol two phenolic compounds from Dioscorea alata L. and their antioxidant activity

Aminah¹,

Yulvia²,

Tanjung³

2017

AIP Conference Proceedings

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Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact

et al. 2023

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BACKGROUND: Boiled yam key quality attributes typical for West African consumers are: crumbly, easy to break, and sweet taste. New yam varieties are being developed but high or medium throughput tools to assess the required quality traits and their range of acceptance are limited. This study assessed the acceptance thresholds of these quality attributes and established the predictive models for screening yam varieties that meet the required consumers' preferences. RESULTS:Overall liking was associated with sweet taste, crumbly and easy to break (r values 0.502, 0.291 and -0.087, respectively). These parameters and selected biophysical parameters highly discriminated the boiled yam varieties. Crumbly texture and easy to break were wellpredicted by penetration force and dry matter, whereas sweet taste by dry matter and sugar intensity. A high crumbliness and sweet taste are preferred (sensory scores above 6.19 and 6.22 for crumbly and sweet taste, respectively, on a 10 cm unstructured line scale), while a too high easiness to break is disliked (sensory scores ranging from 4.72 to 7.62). Desirable biophysical targets were between 5.1 and 7.1 N for penetration force, dry matter around 39% and sugar intensity below 3.62 g/100g. Some improved varieties fulfilled the acceptable thresholds, and the screening was improved through the deviation from optimum. CONCLUSION:The acceptance thresholds and the deviation from optimum for boiled yam assessed through the instrumental measurements are promising tools for yam breeders.

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Structure–texture relationships of fresh pastes prepared from different yam (Dioscorea spp.) varieties

Cited by 16 publications

References 12 publications

Microstructure and physico-chemical bases of textural quality of yam products

Microstructure and physico-chemical bases of textural quality of yam products

Methyl-3,4-dihydroxybenzoate and 9-10-dihydrophenanthrene-2,4,7-triol two phenolic compounds from Dioscorea alata L. and their antioxidant activity

Characterizing quality traits of boiled yam: texture and taste for enhanced breeding efficiency and impact

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