ASSESSMENT OF SENSORY, FUNCTIONAL AND PASTING PROPERTIES OF DIFFERENT YAM CULTIVAR FLOURS SUBJECTED TO THE SAME PROCESSING CONDITION

Makanjuola, Olakunle Moses and Coker, Oluwafemi Jeremiah (2019) ASSESSMENT OF SENSORY, FUNCTIONAL AND PASTING PROPERTIES OF DIFFERENT YAM CULTIVAR FLOURS SUBJECTED TO THE SAME PROCESSING CONDITION. Global Scientific Journal, 7 (10). pp. 672-687. ISSN 2320-9186

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Abstract

Yam cultivars (Dioscorea spp) were used to produce a popular food consumed by both adults and children using the same processing conditions. The functional and pasting properties as well as sensory qualities were evaluated using standard procedures. The results obtained from the flour samples showed that there were significant (p≤0.05) differences in the functional properties evaluated. Bulk density ranged from 0.63 to 833g/ml, water absorption capacity ranged from 119.08 to 253.65, pH varied between 3.55 to 4.35, foaming capacity varied from 3.92 to 15.15%, foam stability ranged from 91.50 to 97.17%, wettability ranged from 62.5 to79.0 seconds, sedimentation varied from 4.10 to 6.15% while the swelling capacity ranged from 11.50 to 14.50%. The pasting properties which included peak viscosity trough, breakdown, final viscosity, set back, peak time and pasting temperature were all significantly (p≤0.05) different from each other. The amala paste prepared from white yam flour was the most preferred in terms of colour, taste, mould-ability aroma and overall acceptability.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr Taiwo Egbeyemi
Date Deposited:	21 Jul 2020 09:58
Last Modified:	21 Jul 2020 09:58
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1038

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