Effect of cassava starch-based edible gel on sensory and color properties of coated yam chips
Paper Details
Effect of cassava starch-based edible gel on sensory and color properties of coated yam chips
Abstract
The production of yam chips can add value to yam varieties. Chips are thin products that absorb a lot of oil during frying. To reduce this absorption, treatments such as coatings are applied to the chips before frying. The aim of this study was to evaluate the organoleptic quality and color of yam chips after coating them with cassava starch gel and frying. To this end, chips of two yam varieties (Bètè-Bètè and Anader) coated with 2%, 3% and 4% cassava starch gel were produced. Organoleptic and colorimetric parameters were then determined. For colorimetric parameters (L*, a*, b* and ΔE), results generally showed significant differences between varieties. These parameters were positively affected by the addition of cassava starch gel. The results of the sensory analysis showed that the coated yam chips were appreciated by the panelists. In general, yam chips coated with 4% cassava starch gel, whatever the variety, were the best accepted and appreciated. However, a comparison of 4% gel-coated yam chips for both varieties showed a better appreciation for the Bètè-Bètè variety. Coating with cassava starch gel can be proposed as an alternative and effective method for adding value to yam tubers.
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