Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure
-
Qing-ming Li
,
Lei Xia
Abstract
In the present study, we aimed to assess the effects of hot air drying (HAD), microwave drying (MD), far-infrared radiation drying (FIRD), vacuum drying (VD) and microwave vacuum drying (MVD) on the quality, bioactive components, pasting properties, antioxidant properties, in vitro digestibility and microstructure of Chinese yam. Results showed that these drying processes greatly affected the quality of yam (p<0.05). MVD yam had a good color and its bioactive components were maintained. VD and MVD samples had the lowest setback value and breakdown value, indicating that they had a better cold paste stability and hot paste stability. In addition, MVD samples had a uniform honeycomb microscopic pore structure, and thus the rehydration rate of MVD samples was significantly higher compared with the other drying approaches. When five differently dried samples were compared by principal component analysis (PCA), the MVD samples were found to have the highest comprehensive principal component values. Therefore, based on our results, MVD was an ideal approach to dry high-quality yam.
Funding source: Education Department of Hunan Province
Award Identifier / Grant number: 16A100
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: This work was financially supported by Scientific Research Fund of Hunan Provincial Education Department (16A100).
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Articles
- Comparison of different drying methods on Chinese yam: changes in physicochemical properties, bioactive components, antioxidant properties and microstructure
- Antioxidant and in vitro digestion property of black rice (Oryza sativa L.): a comparison study between whole grain and rice bran
- Process for production of microencapsulated anthocyanin pigments from Rosa pimpinellifolia L. fruits: optimization of aqueous two-phase extraction, microencapsulation by spray and freeze-drying, and storage stability evaluation
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- Isolation, screening, identification and tolerance of yeast in cherry wine lees
- Numerical simulation of conductive heat transfer in canned celery stew and retort program adjustment by computational fluid dynamics (CFD)
- Preparation and characterization of double-coated probiotic bacteria via a fluid-bed process: a case study on Lactobacillus reuteri
