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Title: Sensory attributes and consumer preference of precooked vacuum-packaged yam from two varieties of Ghanaian yam (Dioscorea rotundata) in the Accra Metropolitan Area
Authors: Tortoe, C.
Nketia, S.
Owusu, M.
Akonor, P. T.
Dowuona, S.
Otoo, E.
Keywords: Yam;Food processing;Precooked vacuum packaged;Sensory evaluation;Consumer preference
Issue Date: 2014
Publisher: ScienceDomain international
Citation: Advances in Research, 2 (1), 40-51
Abstract: Aims: The need to preserve and improve availability of yam by processing into more stable and convenient forms has become increasingly attractive because of the high postharvest losses of yams in Ghana. Study Design: In this study the sensory attributes and consumer preference of precooked vacuum-packaged sliced yams from two white yam (Dioscorea rotundata) varieties were assessed. Place and Duration of Study: CSIR-Food Research Institute-Food Processing and Engineering Division, Accra, Ghana, between March 2012 and June 2013. Methodology: Thirteen trained panelists who regularly patronize boiled yam and have previous experience in sensory evaluation were made to assess boiled yam slices from the two white yam varieties based on color, aroma, taste, texture and overall acceptability. One hundred and ninety one consumers of yam from diverse socio-economic backgrounds assessed the precooked vacuum-packaged yam from the two varieties for their preference. The consumer preference was conducted in a designated area at two major restaurants in Accra. Consumers were required to rate the acceptability of the yam samples on a 7-point Hedonic scale from 1-dislike extremely to 7-like extremely. Results: Sensory evaluation revealed significant differences (p>0.05) in taste and color between boiled slices from pona and dente yam varieties, although the texture, aroma and overall acceptability did not differ significantly (p<0.05). The highest scores for all five attributes studied were recorded for pona. Taste and texture of the precooked vacuumpackaged sliced yams for both varieties had a positive influence on overall acceptability. Consumer preference showed a significantly higher preference (6.3) for yam slices from pona compared to dente (5.7) because of its superior taste and texture. Conclusion: Sensory evaluation rated taste, colour, texture, aroma and overall acceptability of pona cultivar as higher than dente cultivar. Although the consumers’ acceptability scores for pona cultivar was higher than dente cultivar it was not influenced by consumers’ demographic status. Boiled yam precooked vacuum-packaged of pona cultivar was most preferred to dente cultivar due to its good taste and superior texture
ISSN: 2348-0394
Journal Name: Advances in Research
Appears in Collections:Food Research Institute

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