article
Effect of temperature treatment on the chemical composition, microbiology and sensory evaluation of Yam chips during storage
Journal of Pharmacognosy and Phytochemistry · 2017 · Vol. 6(5) · pp. 1705–1711
Abstract
Dioscorea rotundata cv. I-212 which have high dry matter and low sugar content harvested from All India Coordinated Research Project on Tuber Crops, BCKV, West Bengal, was used for making chips following dehydration at different temperatures (40, 50 and 60) °C for 12±2 hours. Monthly evaluation of the changes in proximate nutritional composition; anti-nutritional composition; microbial count and sensory evaluation of the Yam Chips during storage at room temperature were carried out using standard methods. A significant difference (p
Potato Plant ResearchFood Science and Nutritional StudiesDry matterWest bengalDehydrationDioscorea rotundataFood scienceChemical compositionSugarComposition (language)Significant differenceBiology
Citations
2
FWCI
0.00
field-weighted impact
References
0
Percentile
17%
vs. same field & year
Citations per year
Related articles
Development and shelf life study of papaya fruit rollups
Journal of Pharmacognosy and Phytochemistry · 2017 · 0 citations
Effect of storage period on the proximate analysis and sensory characteristics of banana chips
International Journal of Chemical Studies · 2021 · 0 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.