Thin‐layer drying kinetics of yam slices, physicochemical, and functional attributes of yam flour

• DOI: 10.1111/jfpe.13448
• Publication Date: 2020-05-21T03:23:26Z
• Authors: Md. Mostafa Kamal; Md. Rahmat Ali; Mohammad Rezaul I...; Shakti Chandra Mo...
• Keywords: 2. Zero hunger; 04 agricultural and veterinary sciences; 0405 other agricultural sciences

Abstract This study aimed to investigate the effect of temperature (50–80°C) on drying behavior yam slices and evaluate physicochemical functional properties flour. The results revealed that higher enhanced rate moisture diffusivity (2.01 × 10 −10 –4.25 m 2 s −1 ) process occurred entirely in falling period. Twelve thin‐layer models were employed fit data using statistical parameters; coefficient determination ( R ), root mean square error, chi‐square χ sum squares residual, bias error. suggested logarithmic for 50°C =0 .9990) parabolic 60–80°C .9977–0.9991) best can adequately explain slices. Different flour significantly affected by temperatures. However, developed exhibited a satisfactory range nutritional contents, such as protein (4.79–5.97%), fat (0.59–0.74%), ash (5.57–6.60%), fiber (0.83–1.96%), starch (65.59–73.93%), carbohydrate (85.69–87.53%), total phenolics (10.68–11.88 mg Gallic Acid Equivalent/100 g (GAE/100 g). Therefore, kinetic quality could be useful its industrial production. Practical Applications Yam is one leading crops world used staple food many countries. Postharvest storage transport raw are main problems developing objective this was kinetics suitable model describing together with compositions, phenolics, other color characteristics. outcome convince producers production consumers consider alternative rice, wheat, or corn formulation high‐quality health products, bakery, confectionery, snack, noodle, soup, products.