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Evaluation of Biological Activity and Characterization of Taste and Function-Enhanced Yam Chips  

Lee, Man-Hyo (Gyeongbuk Institute for Bioindustry)
Kim, Mi-Sun (Dept. of Food and Nutrition, Andong National University)
Lee, Lyun-Gyeong (Gyeongbuk Institute for Bioindustry)
Shin, Hwa-Gyun (Gyeongbuk Institute for Bioindustry)
Sohn, Ho-Yong (Dept. of Food and Nutrition, Andong National University)
Publication Information
Microbiology and Biotechnology Letters / v.39, no.2, 2011 , pp. 153-160 More about this Journal
Abstract
In this study, we have developed taste and other functional enhancements of yam chips, from tasteless and flavorless yam slices, through the process of soaking freeze-dried yam in different commercially available juices, including apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng, and black garlic juice. The analyses of color (brightness, redness and yellowness), pH, brix, acidity, total polyphenol, total flavonoids, total sugar and reducing sugar, DPPH and ABTS scavenging activity, reducing power and nitrite scavenging activity, of the different yam chips showed that the freeze-dried yam slices absorb various components of fruit juices, such as flavonoids, sugars, organic acids and flavors, during the soaking process. These changes resulted in increased taste (both sweet and sour tastes), flavor and antioxidant activity in the yam chips. The soaking time for yam slices in juice is considered to be a crucial factor for the taste and bioactivity of yam chips. In the case of grape juice-yam chips, which had the highest preference among the 8 different chips, the optimum soaking time was noted as 120 seconds. The optimization of the soaking process is necessary for various juices. These results suggest that taste, and other functional enhancements, in yam chips can be developed by juice-soaking and freeze-drying methods.
Keywords
fruit juices; soaking and freeze-dry; yam chips; functional yam; antioxidation; nitrite scavenging activity;
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