Physico-chemical characteristics of non-irradiated and γ-irradiated yams cultivars (Dioscorea rotundata, Dioscorea alata) and sweet potato (Ipomoea batatas (L) Lam)
Summary Physico‐chemical (pasting) properties of non‐irradiated (fresh) and γ‐irradiated yam cultivars and sweet potato were determined using Rapid Visco Analyser (RVA). Generally, pasting characteristics of the commodities decreased significantly with increased γ‐irradiation dose. Non‐irradiated sw...
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| Veröffentlicht in: | International journal of food science & technology 2011-06, Vol.46 (6), p.1186-1193 |
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| container_title | International journal of food science & technology |
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| creator | Falade, Kolawole O. Ighravwe, Ernest Ikoyo, Sylvester S. |
| description | Summary
Physico‐chemical (pasting) properties of non‐irradiated (fresh) and γ‐irradiated yam cultivars and sweet potato were determined using Rapid Visco Analyser (RVA). Generally, pasting characteristics of the commodities decreased significantly with increased γ‐irradiation dose. Non‐irradiated sweet potato showed significantly higher peak (45.79), trough (35.25), breakdown (10.54), final (75.21) and setback (39.96) viscosities (in RVU) than γ‐irradiated samples. Also, peak time (6.97 min) and pasting temperature (50.18 RVU) significantly reduced with increased γ‐irradiation dose of tubers. The pasting properties of non‐irradiated and γ‐irradiated sweet potato showed similar but clearer trend compared with yam flours. Also, non‐irradiated and γ‐irradiated Dioscorea rotundata and Dioscorea alata showed significantly higher values of each of the pasting characteristics than values noted in sweet potato. Aside from the TDr 03/00196, peak time did not vary significantly with γ‐irradiation dose. |
| doi_str_mv | 10.1111/j.1365-2621.2011.02609.x |
| format | Article |
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Physico‐chemical (pasting) properties of non‐irradiated (fresh) and γ‐irradiated yam cultivars and sweet potato were determined using Rapid Visco Analyser (RVA). Generally, pasting characteristics of the commodities decreased significantly with increased γ‐irradiation dose. Non‐irradiated sweet potato showed significantly higher peak (45.79), trough (35.25), breakdown (10.54), final (75.21) and setback (39.96) viscosities (in RVU) than γ‐irradiated samples. Also, peak time (6.97 min) and pasting temperature (50.18 RVU) significantly reduced with increased γ‐irradiation dose of tubers. The pasting properties of non‐irradiated and γ‐irradiated sweet potato showed similar but clearer trend compared with yam flours. Also, non‐irradiated and γ‐irradiated Dioscorea rotundata and Dioscorea alata showed significantly higher values of each of the pasting characteristics than values noted in sweet potato. Aside from the TDr 03/00196, peak time did not vary significantly with γ‐irradiation dose.</description><identifier>ISSN: 0950-5423</identifier><identifier>EISSN: 1365-2621</identifier><identifier>DOI: 10.1111/j.1365-2621.2011.02609.x</identifier><identifier>CODEN: IJFTEZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Breakdown ; Commodities ; Dioscorea alata ; Dioscorea rotundata ; Flour ; Food engineering ; Food industries ; Foods ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; General aspects ; physico-chemical properties ; sweet potato ; Sweets ; Trends ; Viscosity ; Yams ; γ-irradiation</subject><ispartof>International journal of food science & technology, 2011-06, Vol.46 (6), p.1186-1193</ispartof><rights>2011 The Authors. International Journal of Food Science and Technology © 2011 Institute of Food Science and Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4649-959d56aad454402e302baae1450f588bd8f9db53bbf64e14c144eb66d462b0353</citedby><cites>FETCH-LOGICAL-c4649-959d56aad454402e302baae1450f588bd8f9db53bbf64e14c144eb66d462b0353</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2011.02609.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2011.02609.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=24129939$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Falade, Kolawole O.</creatorcontrib><creatorcontrib>Ighravwe, Ernest</creatorcontrib><creatorcontrib>Ikoyo, Sylvester S.</creatorcontrib><title>Physico-chemical characteristics of non-irradiated and γ-irradiated yams cultivars (Dioscorea rotundata, Dioscorea alata) and sweet potato (Ipomoea batatas (L) Lam)</title><title>International journal of food science & technology</title><description>Summary
Physico‐chemical (pasting) properties of non‐irradiated (fresh) and γ‐irradiated yam cultivars and sweet potato were determined using Rapid Visco Analyser (RVA). Generally, pasting characteristics of the commodities decreased significantly with increased γ‐irradiation dose. Non‐irradiated sweet potato showed significantly higher peak (45.79), trough (35.25), breakdown (10.54), final (75.21) and setback (39.96) viscosities (in RVU) than γ‐irradiated samples. Also, peak time (6.97 min) and pasting temperature (50.18 RVU) significantly reduced with increased γ‐irradiation dose of tubers. The pasting properties of non‐irradiated and γ‐irradiated sweet potato showed similar but clearer trend compared with yam flours. Also, non‐irradiated and γ‐irradiated Dioscorea rotundata and Dioscorea alata showed significantly higher values of each of the pasting characteristics than values noted in sweet potato. Aside from the TDr 03/00196, peak time did not vary significantly with γ‐irradiation dose.</description><subject>Biological and medical sciences</subject><subject>Breakdown</subject><subject>Commodities</subject><subject>Dioscorea alata</subject><subject>Dioscorea rotundata</subject><subject>Flour</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>Foods</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>physico-chemical properties</subject><subject>sweet potato</subject><subject>Sweets</subject><subject>Trends</subject><subject>Viscosity</subject><subject>Yams</subject><subject>γ-irradiation</subject><issn>0950-5423</issn><issn>1365-2621</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><recordid>eNqNkc2O0zAUhSMEEmXgHbxBTCUS_N9kg4QGplNUfiRAXVo3jqO6JHHHdpn2geYJ5j14JpzpqLDEG1vnnvtZOifLEMEFSefNpiBMipxKSgqKCSkwlbgq9o-yyWnwOJvgSuBccMqeZs9C2GCMKZvxSXb7dX0IVrtcr01vNXRIr8GDjsbbEK0OyLVocENuvYfGQjQNgqFBv-_-VQ7QB6R3XbS_wAd0_t66oJ03gLyLu6GBCK_RXxG6JEzvOeHGmIi2LkJ06Hyxdb1LhjrNIyTQcoqW0E-fZ09a6IJ58XCfZT8uP3y_uMqXX-aLi3fLXHPJq7wSVSMkQMMF55gahmkNYAgXuBVlWTdlWzW1YHXdSp5kTTg3tZQNl7TGTLCz7NWRu_XuemdCVL0N2nQdDMbtgirLimPCZjg5y6NTexeCN63aetuDPyiC1ViM2qgxfzXmr8Zi1H0xap9WXz58AiEF3noYtA2nfcoJrSpWJd_bo-_Gdubw33y1-Hj5bXwmQH4EpCbN_gQA_1PJGZsJtfo8V59WfHUlJFdz9gdKlLL-</recordid><startdate>201106</startdate><enddate>201106</enddate><creator>Falade, Kolawole O.</creator><creator>Ighravwe, Ernest</creator><creator>Ikoyo, Sylvester S.</creator><general>Blackwell Publishing Ltd</general><general>Wiley-Blackwell</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>201106</creationdate><title>Physico-chemical characteristics of non-irradiated and γ-irradiated yams cultivars (Dioscorea rotundata, Dioscorea alata) and sweet potato (Ipomoea batatas (L) Lam)</title><author>Falade, Kolawole O. ; Ighravwe, Ernest ; Ikoyo, Sylvester S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4649-959d56aad454402e302baae1450f588bd8f9db53bbf64e14c144eb66d462b0353</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Biological and medical sciences</topic><topic>Breakdown</topic><topic>Commodities</topic><topic>Dioscorea alata</topic><topic>Dioscorea rotundata</topic><topic>Flour</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>Foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>physico-chemical properties</topic><topic>sweet potato</topic><topic>Sweets</topic><topic>Trends</topic><topic>Viscosity</topic><topic>Yams</topic><topic>γ-irradiation</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Falade, Kolawole O.</creatorcontrib><creatorcontrib>Ighravwe, Ernest</creatorcontrib><creatorcontrib>Ikoyo, Sylvester S.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><jtitle>International journal of food science & technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Falade, Kolawole O.</au><au>Ighravwe, Ernest</au><au>Ikoyo, Sylvester S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Physico-chemical characteristics of non-irradiated and γ-irradiated yams cultivars (Dioscorea rotundata, Dioscorea alata) and sweet potato (Ipomoea batatas (L) Lam)</atitle><jtitle>International journal of food science & technology</jtitle><date>2011-06</date><risdate>2011</risdate><volume>46</volume><issue>6</issue><spage>1186</spage><epage>1193</epage><pages>1186-1193</pages><issn>0950-5423</issn><eissn>1365-2621</eissn><coden>IJFTEZ</coden><abstract>Summary
Physico‐chemical (pasting) properties of non‐irradiated (fresh) and γ‐irradiated yam cultivars and sweet potato were determined using Rapid Visco Analyser (RVA). Generally, pasting characteristics of the commodities decreased significantly with increased γ‐irradiation dose. Non‐irradiated sweet potato showed significantly higher peak (45.79), trough (35.25), breakdown (10.54), final (75.21) and setback (39.96) viscosities (in RVU) than γ‐irradiated samples. Also, peak time (6.97 min) and pasting temperature (50.18 RVU) significantly reduced with increased γ‐irradiation dose of tubers. The pasting properties of non‐irradiated and γ‐irradiated sweet potato showed similar but clearer trend compared with yam flours. Also, non‐irradiated and γ‐irradiated Dioscorea rotundata and Dioscorea alata showed significantly higher values of each of the pasting characteristics than values noted in sweet potato. Aside from the TDr 03/00196, peak time did not vary significantly with γ‐irradiation dose.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2011.02609.x</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| source | Wiley Online Library - AutoHoldings Journals; Access via Oxford University Press (Open Access Collection) |
| subjects | Biological and medical sciences Breakdown Commodities Dioscorea alata Dioscorea rotundata Flour Food engineering Food industries Foods Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects physico-chemical properties sweet potato Sweets Trends Viscosity Yams γ-irradiation |
| title | Physico-chemical characteristics of non-irradiated and γ-irradiated yams cultivars (Dioscorea rotundata, Dioscorea alata) and sweet potato (Ipomoea batatas (L) Lam) |
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