Department of Food Science and Technology, Federal University of Technology, Akure, Ondo State, Nigeria.
Food Sci Technol Int. 2013 Feb;19(1):35-43. doi: 10.1177/1082013212442181. Epub 2012 Dec 12.
The study was essentially an investigation on the influence of size-categorized yam (Dioscorea rotundata) flour on the quality characteristics and acceptability of amala (yam-based thick paste). Yam flour was separated into three major particle size categories (i.e. 75-150 µm, 150-300 µm and whole meal [<300 µm]), while the physicochemical properties of each category were evaluated and flour samples finally used to prepare amala. Both the protein and ash contents of the yam flours were found to decrease with the decrease in the particle size giving 2.87% and 2.27% in 75-150 µm flour category, respectively. The loose bulk density and packed bulk density of the whole meal (<300 µm) were higher than that of others giving 0.50 g/cm(3) and 0.78 g/cm(3), respectively, while 150-300 µm flour category gave the highest value (2.88 g/g) in water absorption capacity. The colour characteristics of the flour samples showed that the whole meal (<300 µm) had the highest lightness index, L*-value (76.4). The 75-150 µm flour category had the highest chroma, C-value (19.2), while that of 150-300 µm had the lowest value (18.7) with no significant difference at p < 0.05. The pasting characteristics of the flour samples showed that 75-150 µm flour category exhibited highest peak viscosity (257.1 RVU), while the whole meal (<300 µm) exhibited highest breakdown viscosity (40.9 RVU), final viscosity (364.0 RVU) and setback viscosity (99.7 RVU). The amala prepared from 150-300 µm flour category gave the highest softness index (19.6 mm) while that obtained from 75-150 µm flour category gave the lowest value (16.6 mm). The sensory quality rating of amala prepared from the flour samples showed that amala from 150-300 µm flour category was rated the highest in terms of colour, texture (ease of mouldability), aroma and overall acceptability. Both positive and negative correlations were found between some properties of size-categorized yam flours and sensory quality characteristics of amala.
这项研究主要是调查大小分类芋（Dioscorea rotundata）粉对阿马拉（基于芋的稠糊）质量特性和可接受性的影响。将芋粉分为三大粒径类别（即 75-150μm、150-300μm 和全粉 [<300μm]），同时评估每个类别的物理化学性质，最后使用面粉样品制备阿马拉。发现芋粉的蛋白质和灰分含量随粒径的减小而降低，75-150μm 粉类分别为 2.87%和 2.27%。全粉（<300μm）的松散堆积密度和堆积密度均高于其他粉类，分别为 0.50g/cm³和 0.78g/cm³，而 150-300μm 粉类的吸水性最高（2.88g/g）。面粉样品的颜色特性表明，全粉（<300μm）的亮度指数 L*-值最高（76.4）。75-150μm 粉类的色值 C-值最高（19.2），而 150-300μm 粉类的色值最低（18.7），在 p<0.05 时无显著差异。面粉样品的糊化特性表明，75-150μm 粉类的峰值粘度最高（257.1 RVU），而全粉（<300μm）的破裂粘度最高（40.9 RVU）、最终粘度（364.0 RVU）和回生粘度（99.7 RVU）。150-300μm 粉类制备的阿马拉的柔软度指数最高（19.6mm），而 75-150μm 粉类制备的阿马拉的柔软度指数最低（16.6mm）。从面粉样品制备的阿马拉的感官质量评价表明，在颜色、质地（成型容易度）、香气和整体可接受性方面，150-300μm 粉类制备的阿马拉得分最高。大小分类芋粉的一些性质与阿马拉的感官质量特性之间存在正相关和负相关关系。
