Comparative Analysis of Physicochemical Properties from Yam Flours of Six Varieties

LI Qing-ming; SHU Qing-qing; XIA Lei; LI Yan; SU Xiao-jun; WANG Feng; XIONG Xing-yao; WEI Ben-hui

doi:10.13982/j.mfst.1673-9078.2018.04.005

Abstract：The physicochemical characteristics of yam flours produced by hot air drying process with different yam varieties as materials were investigated to explore the new application of yam in food processing in this study.. The results indicated that the physicochemical characteristics of yam flours were significant different with different yam varieties. The contents of starch, total carbohydrate, protein, ash and fat of 6 yam flours were around 60. 3662. 63％, 72. 3278. 77％, 12. 013. 0％, 3. 053. 25％ and 0. 5％, respectively. In addition, the contents of allantoin, catechinic acid, syringic acid and flavone were 26. 48-69. 08 mg/g, 0. 25-1. 64 mg/g, 0. 320. 58 mg/g and 0. 310. 94 mg/g, respectively. The equilibrium moisture contents of yam flours were low, and moisture adsorption isotherms presented a sigmoid shape corresponding to Type Ⅱ isotherms according to BET classification. The equilibrium moisture contents of yam samples Guihuai No. 2, No. 3 and No. 6 were higher than that of others. Guihuai No. 5 displayed the most favor color, with the highest whiteness value, starch-iodine-blue value, syringic acid and flavone content. Guihuai No. 4 had the highest water holding capacity and catechinic acid content. Guihuai No. 6 displayed the shortest dispersion time and the highest allantoin content, while Guihuai No. 2 had the longest stability time and dispersion time. Guihuai No. 1 displayed good freeze-thaw stability, and it was suitable for refrigerant food processing.