並列摘要
The effects of organic acid, heat treatment and drying conditions on the yam tuber during processing were studied to produce the high quality of yam powder. Results showed that the enzymatic browning of yam could be effectively inhibited in 0.5% acetic acid solution for 30 minute and then heated to inactive the oxidase of yam with steam before peeled and sliced. However, the heat treatment could also decrease the solubility and swelling power of yam powder. Whereas, the browning of yam due to maillard reaction could also be decreased in 0.5% acetic acid or citric acid solution. But the temperature supplied during air drying should be not too high because it was not only prompted the maillard reaction but also reduced the swelling power and solubility of yam powder.
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