Textural and sensory properties of trifoliate yam (Dioscorea dumetorum) flour and stiff dough ‘amala’
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Date
2015
Journal Title
Journal ISSN
Volume Title
Publisher
Springer
Abstract
The use of trifoliate yam (Dioscorea dumetorum)
flour for stiff dough ‘amala’ production is one of the ways to
curb under-utilization of the tuber. The study evaluates the
textural and sensory properties of trifoliate yam flour and stiff
dough. Freshly harvested trifoliate yam tubers were peeled,
washed, sliced and blanched (60°C for 10 min). The sliced
yam were soaked in water for 12 h, dried and milled into flour.
Pasting viscosities, functional properties, brown index and
sensory attributes of the flour and stiff dough were analyzed.
Peak, holding strength and final viscosities ranged from 84.09
to 213.33 RVU, 81.25 to 157.00 RVU and 127.58 to 236.17
RVU respectively. White raw flour had higher viscosity than
the yellow flours. The swelling index, water absorption capacity
and bulk density ranged from 1.46 to 2.28, 2.11 to
2.92 ml H2O/g and 0.71 to 0.88 g/cm3 respectively.
Blanching method employed improved the swelling index
and water absorption capacity of flour. The brown index
values of flour and stiff dough ranged from 6.73 to 18.36
and 14.63–46.72 respectively. Sensory evaluation revealed
significant differences in the colour, odour and general acceptability
of the product when compared with the stiff dough
from white yam.
Description
Keywords
Amala, Blanching, Pasting viscosity, Sensory analysis, Stiff dough, Trifoliate yam
Citation
34 Abiodun O.A and Akinoso, R. (2015). Textural and sensory properties of trifoliate yam flour and stiff dough ‘amala’. Journal of Food Science and Technology 52 (5): 2894-2901. Published by Springer for Association of Food Scientists and Technologists, India. DOI 10.1007/s13197-014-1313-y