QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES
This work studied the physical, chemical and bio chemical alterations in minimally processed yam stored at two different temperatures, as well a s the incidence of bacteria of the genus Pseudomonas . The experimental design was completely randomised in a 2x8 facto...
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| Format: | Article |
| Language: | English |
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Universidade Federal Rural do Semi-Árido
2016-01-01
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| Series: | Revista Caatinga |
| Online Access: | http://www.redalyc.org/articulo.oa?id=237144625004 |
| _version_ | 1818541304835997696 |
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| author | ADRIANO DO NASCIMENTO SIMÕES CLARISSA SOARES FREIRE EDSON FÁBIO DA SILVA AURÉLIO PAES BARROS JÚNIOR SÉRGIO LUIZ FERREIRA-SILVA |
| author_facet | ADRIANO DO NASCIMENTO SIMÕES CLARISSA SOARES FREIRE EDSON FÁBIO DA SILVA AURÉLIO PAES BARROS JÚNIOR SÉRGIO LUIZ FERREIRA-SILVA |
| author_sort | ADRIANO DO NASCIMENTO SIMÕES |
| collection | DOAJ |
| description | This work studied the physical, chemical and bio chemical alterations in minimally processed yam stored at two different temperatures, as well a s the incidence of bacteria of the genus Pseudomonas . The experimental design was completely randomised in a 2x8 factorial design, with two storage temperature s (5 and 10°C) and eight storage times (0, 2, 4, 6, 8, 1 0, 12 and 14 days). Experiments were in triplicate. Yam was selected, peeled and cut into slices of approximate ly 3 cm thickness. The slices were rinsed with wate r, sanitised and then drained in kitchen strainers. Ap proximately 300 g of the processed product were pac ked in nylon multilayers 15 μ m thick, 15 cm wide and 20 cm long. The packs were sealed, weighed and kept at 5 and 10 ± 2°C for 14 days. Fresh weight loss, baking tim e, enzymatic activity of polyphenol oxidases, perox idases and catalases, total soluble phenol content, and an tioxidant capacity were evaluated, as well as visua l analysis and incidence of Pseudomonas sp. Means of temperatures were compared by Tukey ́s test at 5% significance. Yam storage at 5°C reduced weight loss and kept vis ual quality for longer; it also reduced cooking tim e and the activity of the enzymes polyphenol oxidase and pero xidase. In contrast, it promoted higher content of total soluble phenols, as well as a higher catalase activ ity and antioxidant capacity. During the storage ti me, there was no incidence of Pseudomonas sp. Minimally processed yam stored at 10°C may be sold for up to six days, and yam stored at 5ºC for up to 14 days. |
| first_indexed | 2024-12-11T22:07:32Z |
| format | Article |
| id | doaj.art-68d74ace388f4eb8a63034c0909a7b17 |
| institution | Directory Open Access Journal |
| issn | 0100-316X 1983-2125 |
| language | English |
| last_indexed | 2024-12-11T22:07:32Z |
| publishDate | 2016-01-01 |
| publisher | Universidade Federal Rural do Semi-Árido |
| record_format | Article |
| series | Revista Caatinga |
| spelling | doaj.art-68d74ace388f4eb8a63034c0909a7b172022-12-22T00:48:55ZengUniversidade Federal Rural do Semi-ÁridoRevista Caatinga0100-316X1983-21252016-01-012912536QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURESADRIANO DO NASCIMENTO SIMÕESCLARISSA SOARES FREIREEDSON FÁBIO DA SILVAAURÉLIO PAES BARROS JÚNIORSÉRGIO LUIZ FERREIRA-SILVAThis work studied the physical, chemical and bio chemical alterations in minimally processed yam stored at two different temperatures, as well a s the incidence of bacteria of the genus Pseudomonas . The experimental design was completely randomised in a 2x8 factorial design, with two storage temperature s (5 and 10°C) and eight storage times (0, 2, 4, 6, 8, 1 0, 12 and 14 days). Experiments were in triplicate. Yam was selected, peeled and cut into slices of approximate ly 3 cm thickness. The slices were rinsed with wate r, sanitised and then drained in kitchen strainers. Ap proximately 300 g of the processed product were pac ked in nylon multilayers 15 μ m thick, 15 cm wide and 20 cm long. The packs were sealed, weighed and kept at 5 and 10 ± 2°C for 14 days. Fresh weight loss, baking tim e, enzymatic activity of polyphenol oxidases, perox idases and catalases, total soluble phenol content, and an tioxidant capacity were evaluated, as well as visua l analysis and incidence of Pseudomonas sp. Means of temperatures were compared by Tukey ́s test at 5% significance. Yam storage at 5°C reduced weight loss and kept vis ual quality for longer; it also reduced cooking tim e and the activity of the enzymes polyphenol oxidase and pero xidase. In contrast, it promoted higher content of total soluble phenols, as well as a higher catalase activ ity and antioxidant capacity. During the storage ti me, there was no incidence of Pseudomonas sp. Minimally processed yam stored at 10°C may be sold for up to six days, and yam stored at 5ºC for up to 14 days.http://www.redalyc.org/articulo.oa?id=237144625004 |
| spellingShingle | ADRIANO DO NASCIMENTO SIMÕES CLARISSA SOARES FREIRE EDSON FÁBIO DA SILVA AURÉLIO PAES BARROS JÚNIOR SÉRGIO LUIZ FERREIRA-SILVA QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES Revista Caatinga |
| title | QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES |
| title_full | QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES |
| title_fullStr | QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES |
| title_full_unstemmed | QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES |
| title_short | QUALITY OF MINIMALLY PROCESSED YAM (Dioscorea sp.) STORED AT TWO DIFFERENT TEMPERATURES |
| title_sort | quality of minimally processed yam dioscorea sp stored at two different temperatures |
| url | http://www.redalyc.org/articulo.oa?id=237144625004 |
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