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Changes on the Components of Yam Snack by Processing Methods  

Shin Seung-Ryeul (Faculty of Herbal Food Science, Daegu Haany University)
Publication Information
Food Science and Preservation / v.11, no.4, 2004 , pp. 516-521 More about this Journal
Abstract
The study was intended to develop a yam snack to increase the consumption and the added value of the yam which has many kinds of medicinal effects and functions. Moisture content of a freeze-drying yam snack was higher than those of hot wind drying and vacuum drying yam snack. However, carbohydrate content was opposed to it. The content of soluble proteins in freeze drying yam snack was 6.43 mg/100g, and lower than that those in hot wind drying and vacuum drying yam snack. The contents of total sugar and reducing sugar were not noticeably different by processing methods. The major organic acids of yam snack were malic, acetic, acids, and acetic acid. Citric acid were rich contented in hot wind and vacuum dried yam snack, but the content of malic acid in freeze dried yam snack was higher than those in hot wind and vacuum dried yam snack. The contents of the amino acids and total amino acids showed the highest contents in vacuum dried snack and the next came in hot wind dried snack and freeze dried snack order. The content of free amino acids were not different by processing methods. Total content of vitamin C were not different by processing methods, but a ascorbic acid was higher in freeze dried yam snack than those in other. The dehydroascorbic acid contents of the hot-air and vacuum dried snack was higher than those of the freeze dried snack, Potassium, sodium and magnesium were the main minerals of the yam snacks.
Keywords
yam; snack; sugar; organic acid; vitamin;
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