Value Added Products from Yam (Dioscorea spp.)

  • S M Prasad Assistant Professor, Department of Nutrition and Dietetics, Sadakathullah Appa College (Autonomous), Tirunelveli, Tamil Nadu, India
  • V Vijayashree Student, Department of Nutrition and Dietetics, Sadakathullah Appa College (Autonomous), Tirunelveli, Tamil Nadu, India
  • P Janaki Raman Student, Department of Nutrition and Dietetics, Sadakathullah Appa College (Autonomous), Tirunelveli, Tamil Nadu, India
  • Cissie Theeblyn David Assistant Professor, Department of Food Science and Nutrition, ICAR-KVK, Tirupathisaram, Kanniyakumari, Tamil Nadu, India
  • P Mageswari Assistant Professor, Department of Nutrition and Dietetics, Sadakathullah Appa College (Autonomous), Tirunelveli, Tamil Nadu, India
DOI: https://doi.org/10.34293/sijash.v8i1.2424
Keywords: Yam Vadai, Yam payasam, Nutrients, Phytochemicals, Sensory evaluation, Hedonic scales

Abstract

Yams are believed to be originated in Asia and Africa. They are packed with a bunch of nutrients like Vitamin C, Potassium, Manganese, Copper, and Phytochemicals. The present study was aimed to provide good nutritional products using tuber vegetable Yam. Attempts were made to prepare yam payasam (YPP) and yam vadai (YVP) and subjected to different pre-treatment, and value added products were standardized. 5 point hedonic scales were used for sensory evaluation. From the result, the present study shows the product YPP shows good quality, sensory, and consumer acceptability.

Published
2020-07-02
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Issue
Vol 8 No 1 (2020)
Section
Articles

Copyright (c) 2020 S M Prasad, V Vijayashree, P Janaki Raman, Cissie Theeblyn David, P Mageswari


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