Evaluation of Ten Varieties of Yam (Dioscorea spp.) for Production of Instant Flakes
Título en español.
| dc.creator | ||
| dc.creator | ||
| dc.creator | ||
| dc.date | 1972-07-01 | |
| dc.date.accessioned | 2022-11-04T15:33:18Z | |
| dc.date.available | 2022-11-04T15:33:18Z | |
| dc.identifier | https://revistas.upr.edu/index.php/jaupr/article/view/10830 | |
| dc.identifier | 10.46429/jaupr.v56i3.10830 | |
| dc.identifier.uri | https://repositorioslatinoamericanos.uchile.cl/handle/2250/5124203 | |
| dc.description | Ten varieties of yam representing two species (Dioscorea alata and Dioscorea esculenta) were processed into yam flakes by previously described methods. The varieties differed in many characteristics that influenced ease of processing and final quality of the product. Large and irregularly shaped tubers could not be cleaned and peeled easily. Pigments influenced color of the product. Total solids and free starch content did not influence quality. Two varieties of D. alata (Prolific and Seal Top) yielded flakes which were rated about as high as Florido, the control. The only variety of D. esculenta (Pana) tested could not be adequately processed because it caramelized, preventing the flake-producing process. | en-US |
| dc.description | Se prepararon hojuelas de ñame de 10 variedades de las especies Dioscorea alata y Dioscorea esculenta elaboradas según métodos descritos previamente. Hubo diferencias entre las variedades en cuanto a muchas de las características que afectaron de una manera u otra el procedimiento de elaboración y la calidad del producto final. Los tubérculos largos y de forma irregular no se podían limpiar ni pelar fácilmente. Los pigmentos influyeron en el color del producto. Dos de las variedades de D. alata (Prolific y Seal Top) produjeron hojuelas de una calidad tan buena como las del ñame Florido que sirvió de testigo. La única variedad de D. esculenta (Pana), que se sometió a la prueba no pudo elaborarse adecuadamente debido a que se caramelizó, evitando así el proceso necesario para la formación de las hojuelas. | es-ES |
| dc.format | application/pdf | |
| dc.language | eng | |
| dc.publisher | University of Puerto Rico Mayagüez Campus Agricultural Experiment Station | en-US |
| dc.relation | https://revistas.upr.edu/index.php/jaupr/article/view/10830/9148 | |
| dc.rights | Derechos de autor 2017 Journal of Agriculture of the University of Puerto Rico. (Etapa III) | es-ES |
| dc.source | The Journal of Agriculture of the University of Puerto Rico; Vol. 56 No. 3 (1972): Vol. 56, No. 3, July 1972; 235-243 | en-US |
| dc.source | Journal of Agriculture of the University of Puerto Rico; Vol. 56 Núm. 3 (1972): Vol. 56, No. 3, July 1972; 235-243 | es-ES |
| dc.source | 2308-1759 | |
| dc.source | 0041-994X | |
| dc.source | 10.46429/jaupr.v56i3 | |
| dc.subject | Yam--Processing--Puerto Rico | en-US |
| dc.subject | Dioscorea alata | en-US |
| dc.subject | Dioscorea esculenta | en-US |
| dc.subject | Food--Analysis | en-US |
| dc.subject | Yams--Puerto Rico | en-US |
| dc.title | Evaluation of Ten Varieties of Yam (Dioscorea spp.) for Production of Instant Flakes | en-US |
| dc.title | Título en español. | es-ES |
| dc.type | info:eu-repo/semantics/article | |
| dc.type | info:eu-repo/semantics/publishedVersion |