Colour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flour

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dc.contributor.authorAjayi, O. I.en_US
dc.contributor.authorKosoko, S. B.en_US
dc.contributor.authorAwogbemi, B. J.en_US
dc.contributor.authorOkedina, T. A.en_US
dc.contributor.authorOnyemali, C. P.en_US
dc.contributor.authorEhiwuogu-Onyibe, J.en_US
dc.contributor.authorLawal, A. K.en_US
dc.contributor.authorElemo, G. N.en_US
dc.date.accessioned2019-12-06T09:41:14Z
dc.date.available2019-12-06T09:41:14Z
dc.date.issued2019-03
dc.description.abstractIn this study, sweet potato was purchased and processed using different methods to obtain 4 different sweet potato flour samples. Sample A was unfermented sweet potato flour, sample B was fermented spontaneously, while sample C and D were produced by fermentation using indigenous starter cultures of lactic acid bacteria and yeast for 48 h and 72 h respectively. Colour profile, Pasting and Sensory evaluation was conducted. The whiteness (L* value) obtained in this study is within the range of value (87.29-89.52), Also, the redness value (a*) and yellowness value (b*) of the sweet potato flour samples also showed a significant difference (p<0.05). Sample a had a higher value when compared with samples B,C and D. Pasting properties such as peak viscosity, trough viscosity, breakdown viscosity, setback, pasting temperature were determined. It was noticed that fermentation process and increase in fermentation time significantly (p<0.05) decrease the peak viscosity in this research work and all samples had a higher cooled paste viscosity than their corresponding hot paste viscosity. Nevertheless, sensory evaluation was carried out using thet 9-point hedonic scale, samples A,B,C,D are significantly different (P < 0.05).en_US
dc.identifier.affiliationsDepartment of Biotechnology, Federal Institute of Industrial Research, Oshodi, P.M.B. 21023, Ikeja, Lagos State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Food Technology, Federal Institute of Industrial Research, Oshodi, P.M.B. 21023, Ikeja, Lagos State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Production Analytical Services and Laboratory Management, Federal Institute of Industrial Research, Oshodi, P.M.B. 21023, Ikeja, Lagos State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Biotechnology, Federal Institute of Industrial Research, Oshodi, P.M.B. 21023, Ikeja, Lagos State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Biotechnology, Federal Institute of Industrial Research, Oshodi, P.M.B. 21023, Ikeja, Lagos State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Biotechnology, Federal Institute of Industrial Research, Oshodi, P.M.B. 21023, Ikeja, Lagos State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Biotechnology, Federal Institute of Industrial Research, Oshodi, P.M.B. 21023, Ikeja, Lagos State, Nigeria.en_US
dc.identifier.affiliationsDepartment of Food Technology, Federal Institute of Industrial Research, Oshodi, P.M.B. 21023, Ikeja, Lagos State, Nigeria.en_US
dc.identifier.citationAjayi O. I., Kosoko S. B., Awogbemi B. J., Okedina T. A., Onyemali C. P., Ehiwuogu-Onyibe J., Lawal A. K., Elemo G. N.. Colour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flour. Biotechnology Journal International. 2019 Mar; 22(4): 1-12en_US
dc.identifier.issn2456-7051
dc.identifier.placeIndiaen_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/188633
dc.languageenen_US
dc.publisherScience Domain Internationalen_US
dc.relation.issuenumber4en_US
dc.relation.volume22en_US
dc.source.urihttps://doi.org/10.9734/bji/2018/v22i430062en_US
dc.subjectStarter cultureen_US
dc.subjectsweet potato flouren_US
dc.subjectpasting propertiesen_US
dc.subjectcolour profileen_US
dc.subjectsensory evaluationen_US
dc.titleColour Profile, Pasting and Sensory Properties of Processed Sweet Potato Flouren_US
dc.typeJournal Articleen_US
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