Abstract
We examined the effects of different amounts of air bubbles on the properties and preference for steamed bread made from Japanese yam with strong stickiness harvested in Fukushima prefecture, and investigated the suitability of steamed bread gruel as diet suitable for dysphagia. Although the apparent density of a pre-steamed sample continued to decrease with up to 10 min of whipping time, the degree of swelling increased. A sensory evaluation showed that steamed bread gruel with 8 min of whipping time was preferred. The ORAC values were 361 (μmol TE/100 g) for unpeeled Japanese yam, 76 for steamed Japanese yam bread, and 25 for its gruel. We consider that Japanese yam products will have desirability and antioxidant capacity when used as a secondary material.
