JICAMA (YAM BEAN) : THE PROPERTIES FOR FUNCTIONAL BEVERAGES PRODUCTION

Authors

  • ปิ่นมณี ขวัญเมือง ภาควิชาครุศาสตร์เกษตร คณะครุศาสตร์อุตสาหกรรมและเทคโนโลยี สถาบันเทคโนโลยีพระจอมเกล้าเจ้าคุณทหารลาดกระบัง

Keywords:

Yam bean, Yam bean juices, Properties, Functional Beverages, Yam bean benefit

Abstract

Yam bean are a root crop in Fabaceae, which planted all over the country. Grows much in the Central and Northeast. The portion of the yam bean that is consumed as food is the root storage. It has many nutritional values. The key features of the Yam bean are: the prebiotic fiber is the fructans, the 100 grams of yam bean gives 38 kilocalories of energy. The juices extracted from the yam bean is suitable for the production and development of a healthy drink, both fermented and non-fermented beverages. However, there is no study on the processing of beverages from Yam bean in Thailand. Details of the properties of the yam bean for the production of beverages in this article are a guideline for those interested in further study and research.

References

[1] Jicama: Full of Prebiotic Fiber, It Helps Weight Loss. (Online) Available : https://draxe.com/jicama/

[2] มันแกว (Yam Bean). (Online) Available : https://prayod.com/มันแกว-yam-bean/(14/12/60)

[3] Mélo, E. de A., Krieger, N. and Montenego, T.L. 1994. Physicochemical properties of jacatupé (Phychyrhizus erosus) starch. Starch/Stärke,46, p. 245-247.

[4] Hunter, J., Jr. 1999. Jicama. USA : University of California.

[5] Rivera, G., Bocanegra-Garćia, V., and Monge, A. 2010. Traditional plants as source of functional foods : a review. CyTA-Journal of Food, 8 (2) August. p.159-167.

[6] Jicama (yam bean) nutrition facts. (Online) Available : https://www.nutrition-and-you.com/jicama.html. (23/11/2560)

[7] Ramos-de-la-Peña, A. M., Renard, C.M.G.C., Wicker, L., Contreras-Esquivel,J.C. 2013. Advances and perspective of Pachyrhizus spp. in food science and biotechnology. Trends in Food science & biotechnology, 29,p.44-54.

[8] Abud-Archilla, M., Vázquez-Mandujano, D.G., Ruiz-Cabrera,M.A., Grajales-Lagunes, A., Moscosa-Santillán, M., Ventura-Canseco-L.M. et al. 2008. Optimization of osmotic dehydration of yam bean (Pachyrhizus erosus) using an orthogonal experimental design. Journal of Food Engineering, 84, p. 413-419.

[9] Mélo, E.A., Stamford, T.L.M., Silva, M.P.C., Krieger, N. and Stamford, N.P. 2003. Functional Properties of yam bean (Pachyrhizus erosus) starch. Bioresource Technology, 89, p.103-106.

[10] Ramirez-Santiago, C., Ramos-Solis, L., Laboto-Calleros, C., Peña-Valdiva, C., Vernon-Carter, E.J. and Alvarez- Ramirez, J. 2010. Enrichment of stirred yogurt with soluble fiber from Pachyrhizus erosus L. Urban : effect on syneresis, microstructure and rheological properties. Journal of Food Engineering, 101, p.229-235.

[11] Nguyen Le Phuong Lien. 2012. Application of enzyme for jicama pulp treatment in juice production. Acta Hortic. 943, 303-306. (Online) Available : https://doi.org/10.17660/ActaHortic.2012.943.42

[12] JUAREZ, M.S. and PAREDES-LOPEZ, O. 1994. Studies on jicama juice processing. Plant Foods Human Nutrition, 46, p.127-131.

[13] Patent for Production of pachyrhizus drink (CN104323380A) (Online) Available : https://documents.allpatents.com/I/8760740/CN104323380A (20/11/2017)

Downloads

Published

2017-12-29

How to Cite

ขวัญเมือง ป. (2017). JICAMA (YAM BEAN) : THE PROPERTIES FOR FUNCTIONAL BEVERAGES PRODUCTION. Journal of Industrial Education, 16(3), 1–6. retrieved from https://ph01.tci-thaijo.org/index.php/JIE/article/view/119773

Issue

Vol. 16 No. 3 (2017): September - December

Section

Review Article

License

"The opinions and contents including the words in papers are responsibility by the authors."

"ข้อคิดเห็น เนื้อหา รวมทั้งการใช้ภาษาในบทความถือเป็นความรับผิดชอบของผู้เขียน"