Effects of processing and storage conditions of cocoyam strips on the quality of fries.
The effects of blanching time and temperature on the sensory and textural properties of frozen cocoyam strips were studied for cocoyam varieties. The most preferred variety after sensory evaluation was blanched at 90°C for 5 min, reproduced, and frozen at a temperature of -18°C for storage studies over a period of 12 weeks with Irish potato as control. Sensory evaluation and instrumental texture analysis of frozen fried samples were conducted at 3 weeks intervals for 12 weeks. Sensory evaluation during storage showed no significant difference (P< 0.05) in taste, aroma, and mouth feel attributes between control and cocoyam fries. The sensory score for taste, sogginess, and mouth feel increased while those for aroma and color decreased in comparison with the control fries over storage. The texture increased during storage and for control fries. There was a significant negative correlation between sogginess, hardness, and dry matter, respectively.
Department of Food Science and Technology Federal University of Agriculture P.M.B. 2240 Abeokuta Nigeria.
Oyindamola
O
Oguntowo
Department of Food Science and Technology Federal University of Agriculture P.M.B. 2240 Abeokuta Nigeria.
Adewale O
AO
Obadina
Department of Food Science and Technology Federal University of Agriculture P.M.B. 2240 Abeokuta Nigeria.
Olajide P
OP
Sobukola
Department of Hospitality and Tourism Federal University of Agriculture Abeokuta Nigeria.
Mojisola O
MO
Adegunwa
Cocoyam; French fries; frozen; frying; storage