Lye Peeling of Fresh Yam, Dioscorea alata
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How to Cite

Rivera-Ortiz, J. M., & González, M. A. (1972). Lye Peeling of Fresh Yam, Dioscorea alata. The Journal of Agriculture of the University of Puerto Rico, 56(1), 57–63. https://doi.org/10.46429/jaupr.v56i1.10887

Abstract

Studies were conducted to determine the most suitable conditions for the lye-peeling of fresh yam, Dioscorea alata, of the Florido variety. Good peeling resulted from each of these boiling lye solution combinations: 5 minutes in 10-percent, 4 minutes in 15-percent, or 3 minutes in 20-percent. The average weight loss resulting from these three combinations was approximately the same, but less in each instance than when the tubers were hand-peeled. Changes in titrable acidity and hardness values of the tubers were approximately equal to those which resulted from hand-peeled yam. The sensory evaluation of the samples showed no significant difference between hand- and lye-peeled tubers. The lye-peeling method was not wholly satisfactory when the yams had been in storage for more than 3 weeks.
https://doi.org/10.46429/jaupr.v56i1.10887
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