Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials
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Date
2020-06-16
Journal Title
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Publisher
Wiley
Abstract
This study aims to evaluate the relationship between the sensory attributes of amala
and the functional and pasting properties of the yam flour (YF) as affected by stor
age periods and packaging materials. Results showed that all the functional (except
swelling power) and pasting properties of the YF were significantly affected (p < .05)
by the storage periods. The peak and trough viscosities of polypropylene woven sack
(PPS) packaged YF have significant negative correlation with the texture (r = −.89 &
r = −.90; p < .05), stretchability (r = −.87 & r = −.83; p < .05), moldability (r = −.90 &
r = −.89; p < .05), and overall acceptability (r = −.90 & r = −.89; p < .05) of the amala,
respectively. Amala produced from polyvinyl chloride container (PVC) packaged YF
was generally acceptable even at the 16 weeks of storage. Therefore, packaging YF
in PVC may keep most of the properties preferred by the consumers when stored for
up to 4 months.
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Citation
Awoyale Wasiu, Oyedele Hakeem Adebowale, and Maziya-Dixon Busie (2020). Correlation of the sensory attributes of thick yam paste (amala) and the functional and pasting properties of the flour as affected by storage periods and packaging materials. Journal of Food Processing and Preservation, 44(10): 1-13. https://doi.org/10.1111/jfpp.14732.