Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana
Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties. We hypothesized that non-enzymatic browning and reducing power, a measure of antioxi...
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doaj-0c8e4d87971c4b538d1b66a191ab2a9d2021-07-05T16:34:20ZengElsevierHeliyon2405-84402021-06-0176e07224Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from GhanaEnoch T. Quayson0George S. Ayernor1Paa-Nii T. Johnson2Fidelis C.K. Ocloo3Department of Biochemistry, Science Building, University of Cape Coast, Cape Coast, Ghana; Corresponding author.Department of Nutrition and Food Science, University of Ghana, P. O. Box LG 134, Legon, GhanaDepartment of Agroprocessing Technology and Food Biosciences, CSIR-College of Science and Technology, P. O. Box M 20, Accra, GhanaBiotechnology and Nuclear Agriculture Research Institute, Ghana Atomic Energy Commission, P.O. Box LG 80, Legon, GhanaNon-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties. We hypothesized that non-enzymatic browning and reducing power, a measure of antioxidant activity, of processed yam are affected by pre-treatment. Peeled yam cultivars (KM, RKD and SO89) in chunks were pre-soaked (0, 3, 6, 12, 18, and 24 h) in distilled water or pre-blanched (0, 1, 2, 3, 4, and 5 min) in steam. Pre-treated samples were deep-fried at 180 °C for 15 min or roasted at 220 °C for 30 min. Soluble solids, titratable acidity and pH of yam tissues and soaking water were determined. pH of the soaked yam tissues showed a positive relation with non-enzymatic browning. Pre-soaked fried KM and roasted RKD showed a significant decrease in non-enzymatic browning intensities. The reducing power of the cooked yams ranged between 78.94 and 185.92 % of ascorbic acid, and was affected by the different pre-treatment and dry-cooking methods.http://www.sciencedirect.com/science/article/pii/S240584402101327XYamsBlanchingSoakingNon-enzymatic browningReducing power |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Enoch T. Quayson George S. Ayernor Paa-Nii T. Johnson Fidelis C.K. Ocloo |
spellingShingle |
Enoch T. Quayson George S. Ayernor Paa-Nii T. Johnson Fidelis C.K. Ocloo Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana Heliyon Yams Blanching Soaking Non-enzymatic browning Reducing power |
author_facet |
Enoch T. Quayson George S. Ayernor Paa-Nii T. Johnson Fidelis C.K. Ocloo |
author_sort |
Enoch T. Quayson |
title |
Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana |
title_short |
Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana |
title_full |
Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana |
title_fullStr |
Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana |
title_full_unstemmed |
Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana |
title_sort |
effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from ghana |
publisher |
Elsevier |
series |
Heliyon |
issn |
2405-8440 |
publishDate |
2021-06-01 |
description |
Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties. We hypothesized that non-enzymatic browning and reducing power, a measure of antioxidant activity, of processed yam are affected by pre-treatment. Peeled yam cultivars (KM, RKD and SO89) in chunks were pre-soaked (0, 3, 6, 12, 18, and 24 h) in distilled water or pre-blanched (0, 1, 2, 3, 4, and 5 min) in steam. Pre-treated samples were deep-fried at 180 °C for 15 min or roasted at 220 °C for 30 min. Soluble solids, titratable acidity and pH of yam tissues and soaking water were determined. pH of the soaked yam tissues showed a positive relation with non-enzymatic browning. Pre-soaked fried KM and roasted RKD showed a significant decrease in non-enzymatic browning intensities. The reducing power of the cooked yams ranged between 78.94 and 185.92 % of ascorbic acid, and was affected by the different pre-treatment and dry-cooking methods. |
topic |
Yams Blanching Soaking Non-enzymatic browning Reducing power |
url |
http://www.sciencedirect.com/science/article/pii/S240584402101327X |
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