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首页> 外文期刊>Food Science & Nutrition >Retention of iron and zinc in yam flour and boiled yam processed from white yam ( D. rotundata ) varieties
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Retention of iron and zinc in yam flour and boiled yam processed from white yam ( D. rotundata ) varieties

机译：用白山药（D. rotundata）加工的山药粉和煮山药中的铁和锌的保留。

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Abstract This study investigated the impact of processing on retention of iron and zinc in D. rotundata . Fresh tubers were processed into boiled yam and yam flour and analyzed for zinc, iron, and physicochemical properties. Percent true retention (%TR) was assessed using paired samples and a formula that compensated for loss or gain of moisture and soluble solids. The retention of iron ranged from 55.5% to 98.7% in boiled yam and 25.2% to 54.9% in yam flour; retention of zinc ranged from 49.3% to 97.5% in boiled yam and 18. 9% to 43.1% in yam flour. The amount of iron retained in boiled yam correlated with the amount in the fresh samples ( r = .79), likewise in yam flour ( r = .82). A similar trend was observed for zinc. From our study, we conclude that retention of iron and zinc is dependent on the variety and processing method used. The information from this study can be used by food scientists and nutritionists in choosing the appropriate processing to increase the retention of high levels of micronutrient in yams and by the yam breeders to adjust their germplasm breeding activities.
机译：摘要研究了加工工艺对罗汉果中铁和锌保留的影响。将新鲜块茎加工成煮的山药和山药粉，并分析其锌，铁和理化特性。使用成对的样品和补偿水分和可溶性固体损失或增加的公式评估了真实保留百分比（％TR）。铁的保留率在煮的山药中为55.5％至98.7％，在山药粉中为25.2％至54.9％。煮山药中锌的保留率为49.3％至97.5％，山药粉中锌的保留率为18. 9％至43.1％。煮山药中保留的铁含量与新鲜样品中的铁含量相关（r = .79），山药面粉中残留的铁含量也是如此（r = .82）。对于锌观察到类似的趋势。根据我们的研究，我们得出结论，铁和锌的保留取决于所使用的品种和加工方法。食品科学家和营养学家可以使用本研究中的信息来选择适当的加工方法，以增加山药中微量元素的高含量，而山药育种人员也可以使用它们来调整其种质育种活动。

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