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Title: Evaluation of the sensory characteristics and consumer acceptability of deep-fried yam (Dioscorea rotundata) crisps in the Accra Metropolitan Area
Authors: Tortoe, C.
Akonor, P. T.
Nketia, S.
Owusu, M.
Glover-Amengor, M.
Hagan, L. L.
Otoo, E.
Keywords: Dioscorea rotundata;Deep frying;Crisps;Sensory analysis;Consumer acceptability;Ghana
Issue Date: 2014
Publisher: Science Publishing Group
Citation: Journal of Food and Nutrition Sciences, 2 (1), 19-23
Abstract: Deep-fried crisps snack developed from yam (Dioscorea rotundata) was evaluated for its sensory characteristics and consumer acceptability. The crisps were developed from two Ghanaian common varieties of white yam (pona and dente) using eight different seasonings. These were subjected to a sensory evaluation using 25 trained panelists to assess colour, crispiness, aroma, taste and overall acceptability. Subsequently, the two most preferred yam seasoned crisps were selected for a consumer acceptability survey using 158 respondents. In the sensory evaluation, significant difference (p<0.05) was established for crispiness, taste and overall acceptability of the crisps. Ginger and shrimp seasoned crisps from pona variety was the most preferred. Regression analysis showed that taste and crispiness significantly influenced the selection of the most preferred products. In the consumer acceptability campaign, the two differently seasoned crisps were rated similarly (p>0.05), although more respondents preferred the ginger seasoned crisps. Preference for the two seasoned crisps was markedly different among males and females but quite akin, considering other demographic parameters
ISSN: 2330-7293
Journal Name: Journal of Food and Nutrition Sciences
Appears in Collections:Food Research Institute

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