Vol. 6, Issue 5 (2017)
Effect of temperature treatment on the chemical composition, microbiology and sensory evaluation of Yam chips during storage
Author(s): Helen Soibam, Ayam Victor Singh and Surajit Mitra
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<0.05) existed between the means of the proximate compositions among the yam chips except for fat, beta-carotene and calcium oxalate. Yam chips dehydrated at 50 °C, (12±2) hrs. were found to retain high nutrient and low antinutrient values with desirable sensory attributes and minimal microbial counts for 3 months. Therefore, yam chips can be safely stored and used as reliable and energy security food if dehydrated at the specified temperature and duration.
How to cite this article:
Helen Soibam, Ayam Victor Singh, Surajit Mitra. Effect of temperature treatment on the chemical composition, microbiology and sensory evaluation of Yam chips during storage. J Pharmacogn Phytochem 2017;6(5):1705-1711.