This work investigated the effects of pulsed electric field (PEF) pretreatment, combined with different drying methods, on the quality of dried yams. The results showed that the pretreatment resulted in the formation of large pores in the yam tissues, thereby affecting the rehydration capability and hardness of the dried yam slices. The type of drying method after treatment did not alter the free radical stretching bands of yam. Additionally, the pretreated samples had a higher peak viscosity, through viscosity, final viscosity and break down, alongside lower pasting temperatures, To, Tp, Tc, ...
