Effects of different preservative treatments on the chemical changes of pounded white yam (Dioscorea rotundata) in storgae at 28 ± 2 deg C

摘要

The effects of different preservative treatments on the chemical changes of pounded white yam (Dioscorea rotundata) upon storage were investigated. Preservative treaments adopted include steaming at 100 deg C for 30 min, addition of 0.1/100 sodium benzoate, treating with 0.1/100 sodium benzoate plus heating at 85 deg C for 30 min and finally the smaples at room temperature (28±2 deg C). Changes occured in the chemical compostion of stored untreated pounded yam samples with the product becoming staled.