Browsing by Author "Abbey, L."
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Item Effect of blanching and frying on textural profile and appearance of yam (Dioscorea rotundata) French fries(Journal of Food Processing and Preservation, 2015-06) Graham-Acquaah, S.; Ayernor, G.S.; Bediako-Amoa, B.; Saalia, F.S.; Afoakwa, E.O.; Abbey, L.Response surface methodology was employed to characterize the effects of blanching temperature, blanching time and final frying time on texture and appearance of fried yam chips produced from two cultivars of white yam (Dioscorea rotundata). Fifteen treatment combinations were derived from Box-Behnken design (k=3) and run. Analysis of variance and multiple linear regression analyses were conducted to determine the effects of factors on the texture and color indices and to fit models for predicting the response variables. There were differences in the effects of the same set of factor combinations on textural attributes (hardness, fracturability, cohesiveness, gumminess and chewiness) and color (L, a, b) indices of the two cultivars used. Blanching temperature and frying time had a greater impact on texture and appearance of fried chips than blanching time. Adequately fitted models were derived for predicting the effects of blanching and frying on the textural profile and color of yam chips. © 2013 Wiley Periodicals, Inc.Item Optimisation of chocolate formulation using dehydrated peanut-cowpea milk to replace dairy milk(Journal of the Science of Food and Agriculture, 2012-01) Aidoo, H.; Sakyi-Dawson, E.; Abbey, L.; Tano-Debrah, K.; Saalia, F.K.BACKGROUND: The rheological properties of chocolate, based upon its acceptability by consumers, are determined largely by the ingredients and their proportions used in the formulations. Milk chocolates are very popular because milk provides flavour and smooth texture to the product. This study aimed to determine the optimal ingredient formulation for vegetable milk chocolate using peanut-cowpea milk as a substitute for dairy milk. The study followed a four-component constrained mixture design, with cocoa liquor, vegetable milk, cocoa butter and sugar as the components. Lecithin and vanillin were added at a constant amount to all formulations. Critical attributes of the chocolates were evaluated using descriptive sensory tests and instrumental techniques. RESULTS: Regression models were fitted to the data, and the optimum ingredient formulation for acceptable vegetable milk chocolate was determined. The vegetable milk had significant (P = 0.05) influence on flavour, mouth feel, hardness and after taste of chocolates. CONCLUSIONS: The optimum ingredient formulation for acceptable vegetable milk chocolates was determined to be cocoa liquor (18.00%), sugar (30.75%), peanut-cowpea milk (28.93%), and cocoa butter (22.32%). The results demonstrate that it is feasible to use vegetable source milk for chocolate. The findings also provide clues for scale-up criteria for large-scale production of vegetable milk chocolate. © 2011 Society of Chemical Industry.Item Texture Profile Analysis Applied to Pounded Yam(Journal of Texture Studies (38): 355-375, 2007) Otegbayo, B.; Aina, J.; Abbey, L.; Sakyi-Dawson, E.; Bokanga, Mpoko; Asiedu, R.Textural quality of pounded yam made from tubers of Dioscorea rotundata Poir. and Dioscorea alata L. that were freshly harvested or stored for 4 months were evaluated using texture profile analysis. Significant correlations were obtained between the values for texture attributes evaluated using sensory texture profile analysis and those from instrumental texture profile analysis (ITPA). This implies that ITPA had the ability to measure the textural quality of pounded yam in a way similar to a trained sensory panel and could be used as an objective method to evaluate the textural quality of pounded yam.