The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods
Unripe plantain flour (UPF) is hygroscopic and gets spoilt if not correctly processed, packaged and stored. Thus, the need to study the functional and pasting properties of the UPF, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods. The UPF...
| Autores principales: | , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
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Informa UK Limited
2020
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| Acceso en línea: | https://hdl.handle.net/10568/112925 |
| _version_ | 1855518138096943104 |
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| author | Awoyale, W. Oyedele, H. Maziya-Dixon, Busie |
| author_browse | Awoyale, W. Maziya-Dixon, Busie Oyedele, H. |
| author_facet | Awoyale, W. Oyedele, H. Maziya-Dixon, Busie |
| author_sort | Awoyale, W. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Unripe plantain flour (UPF) is hygroscopic and gets spoilt if not correctly processed, packaged and stored. Thus, the need to study the functional and pasting properties of the UPF, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods. The UPF was produced using the standard method, packaged in a polypropylene woven sack (PPS) and polyvinyl chloride container (PVC), stored for 20-weeks at room temperature and analyzed at 4-weeks intervals. Results showed that the solubility index of UPF packaged in PPS had a significant (p < 0.05) positive correlation with the breakdown viscosity (r = 0.90), and a negative correlation with moldability (r = −0.89), mouthfeel (r = −0.92) and the overall acceptability (r = —0.83) of the amala. The peak viscosity of the UPF packaged in PPS had a significant (p < 0.05) negative correlation with the stretchability (r = —0.93), mouldability (r = −0.88), mouthfeel (r = —0.83) and overall acceptability (r = −0.01) of the amala. The packaging materials and storage periods had significant effect (p < 0.05) on the mouldability of the amala. The overall acceptability was higher in the amala prepared from PPS packaged UPF compared to that of the PVC. Therefore, UPF should be stored in PPS to retain its sensory attributes. |
| format | Journal Article |
| id | CGSpace112925 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace1129252025-11-11T10:07:16Z The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods Awoyale, W. Oyedele, H. Maziya-Dixon, Busie plantains flours packaging materials storage food science Unripe plantain flour (UPF) is hygroscopic and gets spoilt if not correctly processed, packaged and stored. Thus, the need to study the functional and pasting properties of the UPF, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods. The UPF was produced using the standard method, packaged in a polypropylene woven sack (PPS) and polyvinyl chloride container (PVC), stored for 20-weeks at room temperature and analyzed at 4-weeks intervals. Results showed that the solubility index of UPF packaged in PPS had a significant (p < 0.05) positive correlation with the breakdown viscosity (r = 0.90), and a negative correlation with moldability (r = −0.89), mouthfeel (r = −0.92) and the overall acceptability (r = —0.83) of the amala. The peak viscosity of the UPF packaged in PPS had a significant (p < 0.05) negative correlation with the stretchability (r = —0.93), mouldability (r = −0.88), mouthfeel (r = —0.83) and overall acceptability (r = −0.01) of the amala. The packaging materials and storage periods had significant effect (p < 0.05) on the mouldability of the amala. The overall acceptability was higher in the amala prepared from PPS packaged UPF compared to that of the PVC. Therefore, UPF should be stored in PPS to retain its sensory attributes. 2020-10-07 2021-03-10T08:22:17Z 2021-03-10T08:22:17Z Journal Article https://hdl.handle.net/10568/112925 en Open Access application/pdf Informa UK Limited Awoyale, W., Oyedele, H. & Maziya-Dixon, B. (2020). The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods. Cogent Food & Agriculture, 6(1), 1823595: 1-20. |
| spellingShingle | plantains flours packaging materials storage food science Awoyale, W. Oyedele, H. Maziya-Dixon, Busie The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods |
| title | The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods |
| title_full | The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods |
| title_fullStr | The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods |
| title_full_unstemmed | The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods |
| title_short | The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods |
| title_sort | functional and pasting properties of unripe plantain flour and the sensory attributes of the cooked paste amala as affected by packaging materials and storage periods |
| topic | plantains flours packaging materials storage food science |
| url | https://hdl.handle.net/10568/112925 |
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