Quality Properties of the New Breed Yam 'Kitanebari'

NAKAZAWA Yozo, HIRAI Goh, TABERI Katsuhiro, YAMAZAKI Masao, SATO Hiroaki

doi:10.5891/jafps.44.87

<p>　Grated yam (tororo) is characterized by its viscosity and formability, which make it useful for improving the physical properties of confectioneries, fishery products, and noodles. However, the viscosity of grated Nagaimo yam is lower than that of Tsukuneimo and Ichoimo yams, which are prepared in Honshu Island in Japan. We elucidated the quality characteristics of 'Kitanebari,' which shows intermediate viscosity between the two types of yam mentioned above. The viscosity of yam showed a high positive correlation (p＝1.3306×10^－34, R²＝0.87429) with its solids content (＝100%－water content). Specific viscosity was defined as viscosity per unit of solids content, and the degree of viscosity was compared. The results showed that the specific viscosity of 'Kitanebari' was close to that of Ichoimo yam and that of 'Nebari Star' was close to that of Nagaimo yam. There was no significant difference in the polyphenol content in any of the yams tested. However, 'Kitanebari' and Ichoimo debu type, which are liable to browning immediately after grating, had a significantly higher polyphenol oxidase activity than Nagaimo and Ichoimo Nakakubi type, which are resistant to browning (p＜0.01). In particular, we found that 'Kitanebari' browns easier than any of the yams tested. However, browning was remarkably suppressed by adding sodium ascorbate, and the resulting color tone was equivalent to that of Nagaimo yam, which is resistant to browning. When processing into frozen grated yam, browning can be suppressed by adding sodium ascorbate.</p>

Quality Properties of the New Breed Yam 'Kitanebari'

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