Manufacture and Nutritional Analysis of Chinese Yam Jam

Abstract:

As a means of developing and utilizing Chinese yam, the tuburous roots, as the primary ingredient, underwent processing. They were first peeled, cleaned and boiled, then mashed into a jam-like substance along with additional materials. The process was complete after bottling and sterilization. Chemical and instrumentation tests were conducted on the jam to identify the nutritional components. The results showed that the jam was a bright gold color with delicious taste and many nutrients. Protein content was 4.21%, and there were 17 types of amino acids and 8 types of amino acid essential to humans. Fat was measured at 1.82% and numerous vitamins and minerals were identified. Chinese yam jam is a condiment rich in nutrients and taste and suitable for old and young alike. This article provides a scientific basis for the manufacture and usage of the Chinese yam.

• Periodical: Advanced Materials Research (Volumes 554-556)
• Pages: 973-977
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.554-556.973
• Online since: July 2012
• Authors: Guo Hu, Shang Qin Hu
• Keywords: Analysis, Chinese Yam Jam, Nutrition, Processing

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