The authors regret the errors in the material and methods section(2.5.3.Pasting properties).Table 3 also has errors in the standard deviation.Materials and methods Pasting properties Starch pasting properties were det...The authors regret the errors in the material and methods section(2.5.3.Pasting properties).Table 3 also has errors in the standard deviation.Materials and methods Pasting properties Starch pasting properties were determined using a Rapid Visco Analyser(RVA-TechMaster,RVA 4500;Perten Co.,Australia).Extracted yam starch samples(3.0 g dry basis)were weighed into an RVA canister and mixed with 25 mL of deionised water to form a starch slurry.The slurry was subjected to continuous stirring at a paddle speed of 80 rpm and heated from 50℃ to 95℃ at the rate of 12℃/min,held at 95℃ for 2.5 min,and subsequently cooled to 50℃ at the same rate.Pasting parameters,including peak viscosity(PV),trough viscosity(TV),breakdown viscosity(BV),final viscosity(FV),setback viscosity(SB),and pasting temperature(PT),were automatically generated and recorded by the RVA software.展开更多
Yam(Dioscorea spp.),a staple food among Australia’s First Nations people,has nutritional,cultural,and his-torical significance,connecting them to their land,identity,and well-being.However,information on the nutritio...Yam(Dioscorea spp.),a staple food among Australia’s First Nations people,has nutritional,cultural,and his-torical significance,connecting them to their land,identity,and well-being.However,information on the nutritional value and quality characteristics of the tubers and their main nutritional component(starch)are lacking in literature.This study investigates the nutritional composition of the flesh and peel from two yam species(D.alata(DaF and DaP)and D.bulbifera(DbF and DbP)),as well as the physicochemical properties of their starch,which can affect their food and non-food uses.The flesh and peel of the tested yam species had a high moisture content(high fresh weight),with starch being the main component in the flesh of both species(DaF-55.8%,DbF-68.9%).The peel and flesh are low in fat and protein,a good source of dietary fibre,with fructose,glucose and sucrose being the main sugars present.The flesh and peel are high in minerals(K,Ca,Na and P),trace(Cu)and ultra-trace elements(Rb,B),as well as essential amino acids.The starch peak gelatini-zation(Da-78.0 and Db-78.1℃)and pasting temperature(Da-84.0 and Db-84.1℃)in both species were rela-tively high,with the D.alata peak viscosity(8000cp)significantly(p<0.05)higher than that of D.bulbifera(7701cp).This study affirms First Nations Peoples traditional knowledge of yams’nutritional value,highlighting their potential for integration into the Australian‘mainstream’diet.Promoting indigenous foods is also a suc-cessful strategy to develop environmentally friendly and sustainable supply chains.展开更多
文摘The authors regret the errors in the material and methods section(2.5.3.Pasting properties).Table 3 also has errors in the standard deviation.Materials and methods Pasting properties Starch pasting properties were determined using a Rapid Visco Analyser(RVA-TechMaster,RVA 4500;Perten Co.,Australia).Extracted yam starch samples(3.0 g dry basis)were weighed into an RVA canister and mixed with 25 mL of deionised water to form a starch slurry.The slurry was subjected to continuous stirring at a paddle speed of 80 rpm and heated from 50℃ to 95℃ at the rate of 12℃/min,held at 95℃ for 2.5 min,and subsequently cooled to 50℃ at the same rate.Pasting parameters,including peak viscosity(PV),trough viscosity(TV),breakdown viscosity(BV),final viscosity(FV),setback viscosity(SB),and pasting temperature(PT),were automatically generated and recorded by the RVA software.
基金funded by the Australian Research Council(ARC)Discovery Indigenous Project,the past,present and future of Indigenous ethnobotanical knowledge.
文摘Yam(Dioscorea spp.),a staple food among Australia’s First Nations people,has nutritional,cultural,and his-torical significance,connecting them to their land,identity,and well-being.However,information on the nutritional value and quality characteristics of the tubers and their main nutritional component(starch)are lacking in literature.This study investigates the nutritional composition of the flesh and peel from two yam species(D.alata(DaF and DaP)and D.bulbifera(DbF and DbP)),as well as the physicochemical properties of their starch,which can affect their food and non-food uses.The flesh and peel of the tested yam species had a high moisture content(high fresh weight),with starch being the main component in the flesh of both species(DaF-55.8%,DbF-68.9%).The peel and flesh are low in fat and protein,a good source of dietary fibre,with fructose,glucose and sucrose being the main sugars present.The flesh and peel are high in minerals(K,Ca,Na and P),trace(Cu)and ultra-trace elements(Rb,B),as well as essential amino acids.The starch peak gelatini-zation(Da-78.0 and Db-78.1℃)and pasting temperature(Da-84.0 and Db-84.1℃)in both species were rela-tively high,with the D.alata peak viscosity(8000cp)significantly(p<0.05)higher than that of D.bulbifera(7701cp).This study affirms First Nations Peoples traditional knowledge of yams’nutritional value,highlighting their potential for integration into the Australian‘mainstream’diet.Promoting indigenous foods is also a suc-cessful strategy to develop environmentally friendly and sustainable supply chains.
