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PREDICTION OF THE SENSORY TEXTURE OF A YAM THICK PASTE (AMALA) USING INSTRUMENTAL AND PHYSICOCHEMICAL PARAMETERS
Author(s) -
AKISSOE NOËL,
MESTRES CHRISTIAN,
HOUNHOUIGAN JOSEPH,
NAGO MATHURIN
Publication year - 2006
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.2006.00059.x
Subject(s) - texture (cosmology) , food science , extrusion , materials science , amylose , mathematics , starch , mineralogy , chemistry , composite material , computer science , image (mathematics) , artificial intelligence
Amala is a traditional thick paste consumed in West Africa (Nigeria, Bénin, Togo). It is prepared from blanched dried yam flour and has a particular texture. The texture attributes of amala pastes obtained from market and prepared in laboratory were sensorily evaluated. Both compression and extrusion tests were done from which maxima force and slope were calculated. The physical (particle size), starch characteristics and functional properties (solubility, swelling power [Sp], viscosity) of yam flours were also determined to establish a predictive model for amala sensory texture attributes. The main amala sensory attributes were stickiness, firmness and smoothness. Stickiness and firmness could be assessed by uniaxial extrusion test: These attributes were highly correlated with the maximum extrusion slope ( r = − 0.60 and r = 0.53, respectively). Stickiness was associated with yam flour Sp, which in turn was related to gelatinization temperature and enthalpy changes. In addition, soluble matter and soluble amylose were found to be indicators of amala sensory stickiness. No clear relationships were observed between sensory firmness and yam flour physicochemical characteristics or functional properties .