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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9694

Title: Prediction of the suitability of Water Yam (dioscorea alata) for Amala product using pasting and sensory characteristics
Authors: Maziya-Dixon, B.
Asiedu, R.
Oduro, I.
Ellis, William Otoo
Wireko-Manu, F.D.
Issue Date: 6-Jan-2013
Publisher: Journal of Food Processing and Preservation
Citation: Journal of Food Processing and Preservation ISSN 1745-4549
Abstract: This study investigated pasting and sensory characteristics of Dioscorea alata, an underutilized yam species, to ascertain its suitability for amala (a pasty yam product) in comparison with D. rotundata. Pasting was determined by Rapid Visco-Analyser and the amala was prepared from parboiled and fermented yam flour. Using multiple comparison sensory test, the products were assessed on a 9-point scale by a 10-member trained panel. In RVU, the average pasting viscosities for test varieties were: peak 215.7, trough 198.7, breakdown 18.1, final 256.0 and setback 57.3 as against the reference with peak 322.6, trough 187.8, breakdown 134.8, final 359.3 and setback 171.5. Pasting viscosities were significantly (P < 0.05) lower for test varieties; however, sensory results showed that D. alata is equally good if not better for amala in terms of texture and color. The better suitability of D. alata for amala could be attributed to parboiling of tubers and browning during drying.
Description: This Article was published by Journal of Food Processing and Preservation ISSN 1745-4549
URI: http://hdl.handle.net/123456789/9694
Appears in Collections:College of Science

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