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...
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| Format: | Article |
| Language: | English |
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Taylor & Francis Group
2020-01-01
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| Series: | Cogent Food & Agriculture |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/23311932.2020.1823595 |
| _version_ | 1831793989724930048 |
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| author | Wasiu Awoyale Hakeem Oyedele Busie Maziya-Dixon |
| author_facet | Wasiu Awoyale Hakeem Oyedele Busie Maziya-Dixon |
| author_sort | Wasiu Awoyale |
| collection | DOAJ |
| 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. |
| first_indexed | 2024-12-22T15:42:21Z |
| format | Article |
| id | doaj.art-02ad417bda7f40a2b71c404f79cf43e6 |
| institution | Directory Open Access Journal |
| issn | 2331-1932 |
| language | English |
| last_indexed | 2024-12-22T15:42:21Z |
| publishDate | 2020-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | Cogent Food & Agriculture |
| spelling | doaj.art-02ad417bda7f40a2b71c404f79cf43e62022-12-21T18:21:06ZengTaylor & Francis GroupCogent Food & Agriculture2331-19322020-01-016110.1080/23311932.2020.18235951823595The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periodsWasiu Awoyale0Hakeem Oyedele1Busie Maziya-Dixon2International Institute of Tropical AgricultureKwara State University MaleteKwara State University MaleteUnripe 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.http://dx.doi.org/10.1080/23311932.2020.1823595plantain flourplantain amalapackaging materialsstorage periodsensory attributes |
| spellingShingle | Wasiu Awoyale Hakeem Oyedele Busie Maziya-Dixon 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 plantain flour plantain amala packaging materials storage period sensory attributes |
| 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 | plantain flour plantain amala packaging materials storage period sensory attributes |
| url | http://dx.doi.org/10.1080/23311932.2020.1823595 |
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