Abstract
This study was carried out to evaluate the effect of using the aqueous extracts of Aframomum danielli, Turmeric and Clove at different concentrations of 5%, 10% and 15% as pretreatments in controlling browning of yam (Dioscorea rotundata) and sweet potato (Ipomoea batatas). Colour measurements were carried out on the untreated (control) and pretreated yam and sweet potato slices, using reflectance spectroscopy. The L* and a* values obtained for the control samples were compared with those of the pretreated yam and sweet potato samples. The inhibition of enzymatic browning in the samples was indicated by an increase in the “L*” values which ranged from 81.60 to 62.66 for yam samples and from 81.52 to 62.03 for sweet potato samples; browning was also associated to a decrease in the “a*” values for all the samples, which ranged from 4.29 to -1.86 for yam samples and 4.02 to -2.46 for sweet potato samples. Aqueous extracts of Aframomum danielli at minimum concentrations of 5% and 10% were found to be effective in controlling browning reactions in the pretreated yam slices and sweet potato slices respectively.
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Claims 6
Claim · model-written summary
Higher L* values indicated inhibition of browning in yam slices, with a reported range of 81.60 to 62.66.
Verbatim
e0“The inhibition of enzymatic browning in the samples was indicated by an increase in the “L*” values which ranged from 81.60 to 62.66 for yam samples”
Claim · model-written summary
Higher L* values indicated inhibition of browning in sweet potato slices, with a reported range of 81.52 to 62.03.
- Taxon
- sweet potato
_Flower.jpg?width=60)
Ipomoea batatase0 - Outcome
- “L*” valuese0
- Direction
- increasee0
- Value
- 81.52 to 62.03e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_Flower.jpg?width=500)
Verbatim
e0“The inhibition of enzymatic browning in the samples was indicated by an increase in the “L*” values which ranged from 81.60 to 62.66 for yam samples and from 81.52 to 62.03 for sweet potato samples”
Claim · model-written summary
Browning corresponded to reduced a* values in yam, ranging from 4.29 to -1.86.
Verbatim
e0“browning was also associated to a decrease in the “a*” values for all the samples, which ranged from 4.29 to -1.86 for yam samples”
Claim · model-written summary
Browning corresponded to reduced a* values in sweet potato, ranging from 4.02 to -2.46.
- Taxon
- sweet potatoIpomoea batatase0
- Organ / stage
- sweet potato samplese0
- Outcome
- “a*” valuese0
- Direction
- decreasee0
- Value
- 4.02 to -2.46e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“browning was also associated to a decrease in the “a*” values for all the samples, which ranged from 4.29 to -1.86 for yam samples and 4.02 to -2.46 for sweet potato samples”
Claim · model-written summary
Aframomum danielli extract at 5% controlled browning in yam slices.
- Taxon
- yame0
- Organ / stage
- yam slicese0
- Treatment
- Aqueous extracts of Aframomum danielli at minimum concentrations of 5%e0
- Outcome
- browning reactionse0
- Direction
- controllinge0
Not reportedComparator
Verbatim
e0“Aqueous extracts of Aframomum danielli at minimum concentrations of 5% and 10% were found to be effective in controlling browning reactions in the pretreated yam slices and sweet potato slices respectively”
Claim · model-written summary
Aframomum danielli extract at 10% controlled browning in sweet potato slices.
- Taxon
- sweet potatoIpomoea batatase0
- Organ / stage
- sweet potato slicese0
- Treatment
- Aqueous extracts of Aframomum danielli at minimum concentrations of 5% and 10%e0
- Outcome
- browning reactionse0
- Direction
- controllinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Aqueous extracts of Aframomum danielli at minimum concentrations of 5% and 10% were found to be effective in controlling browning reactions in the pretreated yam slices and sweet potato slices respectively”
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See all 10 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.