Comparison of the Quality Characteristics of Yam Powder Processed using Different Methods
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Abstract:
Here, differences in the blending and digestion characteristics and active ingredient contents of yam powder prepared using four processing methods, i.e., hot air drying, stir-frying with bran, extrusion, and spray drying, were investigated. Results revealed that in terms of blending characteristics, yam powders processed using hot air drying and stir-frying with bran had low caking rates but relatively poor blending and dispersion stability, with the water solubility index (WSI) being 5.33% and 6.67% and thermal stability index (TSI) being 9.67% and 6.09%, respectively. Extrusion and spray drying significantly improved the blending and dispersion stability of yam powder, with WSI of 23.6% and 15.33% and TSI of 2.89% and 3.32%, respectively. In terms of digestive characteristics, the RDS and RS contents of hot air-dried yam powder were 18.16% and 75.49%, respectively, and the in vitro digestibility of yam proteins was 57.99%. Compared with hot air drying, both extrusion and spray drying improved the digestibility of the starches and proteins present in yam powder. The digestion characteristics of the extruded yam powder were the best, with the RDS content, RS content, and in vitro digestibility of yam proteins being 47.37%, 50.35%, and 74.42%, respectively. In terms of the active ingredient content, the polysaccharide content was the highest (4.53%) in extruded yam powder, and the allantoin content was the highest (5.89 mg/g) in spraydried yam powder. These results showed that extruded and spray-dried yam powders had good blending and digesting characteristics, and active ingredients could be well retained. This study can provide substantial technical support for the development of healthy and nutritional foods based on yam.
