The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods
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Date
2020-10-07
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Taylor and Francis
Abstract
Unripe plantain flour (UPF) is hygroscopic and gets spoilt if not correctly
processed, packaged and stored. Thus, the need to study the functional and pasting
properties of the UPF, and the sensory attributes of the cooked paste (amala) as
affected by packaging materials and storage periods. The UPF was produced using
the standard method, packaged in a polypropylene woven sack (PPS) and polyvinyl
chloride container (PVC), stored for 20-weeks at room temperature and analyzed at
4-weeks intervals. Results showed that the solubility index of UPF packaged in PPS
had a significant (p < 0.05) positive correlation with the breakdown viscosity
(r = 0.90), and a negative correlation with moldability (r = −0.89), mouthfeel
(r = −0.92) and the overall acceptability (r = —0.83) of the amala. The peak viscosity
of the UPF packaged in PPS had a significant (p < 0.05) negative correlation with the
stretchability (r = —0.93), mouldability (r = −0.88), mouthfeel (r = —0.83) and overall
acceptability (r = −0.01) of the amala. The packaging materials and storage periods
had significant effect (p < 0.05) on the mouldability of the amala. The overall
acceptability was higher in the amala prepared from PPS packaged UPF compared
to that of the PVC. Therefore, UPF should be stored in PPS to retain its sensory
attributes.
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Citation
Awoyale Wasiu, Oyedele Hakeem Adebowale, and Maziya-Dixon Busie (2020). The functional and pasting properties of unripe plantain flour and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods. Cogent Food and Agriculture, 6(1):1823595. https://doi.org/10.1080/23311932.2020.1823595.