Processing and characterization of flavored yam chips

Authors

DOI:

https://doi.org/10.20873/jbb.uft.cemaf.v11n2.azevedo

Keywords:

characteristics, drying, osmotic

Abstract

Yam is a tuber native to tropical regions, rich in nutrients such as proteins, fibers, phosphorus, potassium and B vitamins. submitted to artificial drying and frying in sunflower oil. Yam chips were subjected to osmotic pre-treatment with a concentration of 18% salt, 6% dehydrated onion, 6% saffron, 6% garlic powder and 6% oregano for 5h at 55°C. The chips were evaluated for physicochemical characteristics of water activity, 0.56 (formulation 1); 0.40(formulation 2); pH, 6.38 and 5.90, formulation 1 and 2, respectively, and coloring considering L*, a* and b* coordinates. In the sensorial evaluation, the 9-point hedonic scale structure and the purchase intention test were used. Formulation 2 was more accepted among all sensory attributes, color, aroma, flavor, texture, appearance and overall impression.

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JBB - Journal of Biotechnology and Biodiversity (CeMAF / UFT)

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Published

2023-07-01

How to Cite

Soares Azevedo, V. V., Alves de Souza, L., Kelly Lima Hunaldo, V., Hunaldo dos Santos, L., Nunes Climaco, G., Silva de Sousa, M., & Nunes dos Santos, L. (2023). Processing and characterization of flavored yam chips. Journal of Biotechnology and Biodiversity, 11(2), 67–74. https://doi.org/10.20873/jbb.uft.cemaf.v11n2.azevedo

Issue

Vol. 11 No. 2 (2023): Journal of Biotechnology and Biodiversity

Section

Agrarian Sciences

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Copyright (c) 2023 Vitória Virgínia Soares Azevedo, Leandro Alves de Souza, Virlane Kelly Lima Hunaldo, Leonardo Hunaldo dos Santos, Gabrielli Nunes Climaco, Marcos Silva de Sousa, Leticia Nunes dos Santos

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