Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area
Journal of Food and Nutrition Sciences
Volume 2, Issue 1, January 2014, Pages: 19-23
Received: Feb. 12, 2014; Published: Feb. 28, 2014
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Authors
Charles Tortoe, Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
Papa Toah Akonor, Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
Stephen Nketia, Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
Margaret Owusu, Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
Mary Glover-Amengor, Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
Lynda Hagan, Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
Emmanuel Otoo, Council for Scientific and Industrial Research, Crops Research Institute, Kumasi, Ghana
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Abstract
Deep-fried crisps snack developed from yam (Dioscorearotundata) was evaluated for its sensory characteristics and consumer acceptability. The crisps were developed from two Ghanaian common varieties of white yam (pona and dente) using eight different seasonings. These were subjected to a sensory evaluation using 25 trained panelists to assess colour, crispiness, aroma, taste and overall acceptability. Subsequently, the two most preferred yam seasoned crisps were selected for a consumer acceptability survey using 158 respondents. In the sensory evaluation, significant difference (p<0.05) was established for crispiness, taste and overall acceptability of the crisps. Ginger and shrimp seasoned crisps from pona variety was the most preferred. Regression analysis showed that taste and crispiness significantly influenced the selection of the most preferred products. In the consumer acceptability campaign, the two differently seasoned crisps were rated similarly (p>0.05), although more respondents preferred the ginger seasoned crisps. Preference for the two seasoned crisps was markedly different among males and females but quite akin, considering other demographic parameters.
Keywords
Dioscorearotundata, Deep-Frying, Crisps, Sensory Analysis, Consumer Acceptability, Accra Metropolitan Area
To cite this article
Charles Tortoe, Papa Toah Akonor, Stephen Nketia, Margaret Owusu, Mary Glover-Amengor, Lynda Hagan, Emmanuel Otoo, Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area, Journal of Food and Nutrition Sciences. Vol. 2, No. 1, 2014, pp. 19-23. doi: 10.11648/j.jfns.20140201.13
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