Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo)
Loading...
Date
2024-08-22
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Ojojo is a fried food made by grating Dioscorea alata tuber, adding salt and spices, and
deep-frying in hot oil. However, the frying temperature and time have not been studied, as they
affect the textural attributes and consumer acceptability. In this, Dioscorea alata tuber was processed
into flour and then fried into Ojojo with different frying temperatures and times (180℃ for 4 min,
160℃ for 3 min, and 170℃ for 5 min) and fresh Ojojo was used as a control sample. The sensory
and instrumental texture attributes were assessed using a well-structured questionnaire with 20
panelists and a texture analyzer, respectively. In contrast, consumer acceptability was assessed in three
locations (Safari, Malete, and Ilorin) using 50 respondents per location. No significant differences
were found in the textural attributes of Ojojo samples except for sensory gumminess. Consumer
acceptability varied significantly between the other two locations and Ilorin, with instrumental
adhesiveness and hardness being key factors. The consumer acceptability of the Ojojo produced
from 160℃ for 3 min and 170℃ for 5 min was attributed to the instrumental adhesiveness and
hardness. The study suggests that fresh Dioscorea alata tuber can be processed into flour and used
for Ojojo production at frying temperatures and times of 160℃ for 3 min or 170℃ for 5 min, to
reduce the drudgery involved in using fresh Dioscorea alata tuber.
Description
Keywords
Citation
Awoyale W, Saliu LO, Sanni LO. Effects of frying temperature and time on the textural attributes and sensory acceptability of fried Dioscorea alata mash (Ojojo). Food Sci. Preserv., 31(5), 763-772 (2024)