The effects of four cooking methods, namely boiling, steaming, stir-frying and microwaving, on the texture, structure and pasting properties of Chinese yam tubers were investigated. The results showed that the hardness of Chinese yam tubers was decreased significantly after cooking (P < 0.05). Microwave cooking resulted in significantly high chewiness (P < 0.05), whereas the chewiness was significantly lowered by boiling and steaming (P < 0.05). After cooking, starch in yam tubers showed varying degrees of gelatinization, the crystal structure was damaged to varying degrees. Among the cooking ...
