Impact of pretreatment and drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips
Aim: This study examined the combined effects of pretreatment methods (blanching, citric acid, and ascorbic acid) and oven drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips, aimed at optimizing processing conditions for improved product quality. Methods:...
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Open Exploration Publishing Inc.
2025-08-01
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| Series: | Exploration of Foods and Foodomics |
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| Online Access: | https://www.explorationpub.com/uploads/Article/A101095/101095.pdf |
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| author | Evans Ntim Amedor Frederick Sarpong Paa Kwesi Bordoh Evans Frimpong Boateng James Owusu-Kwarteng |
| author_facet | Evans Ntim Amedor Frederick Sarpong Paa Kwesi Bordoh Evans Frimpong Boateng James Owusu-Kwarteng |
| author_sort | Evans Ntim Amedor |
| collection | DOAJ |
| description | Aim: This study examined the combined effects of pretreatment methods (blanching, citric acid, and ascorbic acid) and oven drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips, aimed at optimizing processing conditions for improved product quality. Methods: Fresh yam slices were subjected to three pretreatment conditions: blanching (4 min at 100°C), a 5% citric acid solution, and a 1% ascorbic acid solution, compared to the untreated samples (control). All samples underwent convective drying at 80°C with an air velocity of 2.0 m/s. The proximate composition and mineral content of the dried samples were evaluated using official methods of food analysis and atomic absorption spectroscopy, respectively, while the color parameters and sensory evaluations of the fried yam chips were conducted using a colorimeter and a nine-point hedonic scale. Results: Both pretreatment and drying significantly (p < 0.05) influenced mineral content in the dried yam chips. In comparison to the control, all proximate constituents decreased after drying, except for carbohydrates, which increased in the dried pre-treated samples. The fried samples of yam chips that had been blanched for 4 min received higher acceptability scores for taste, color, crispiness, and overall acceptability on the sensory scale, compared to samples pre-treated with 1% ascorbic acid and 5% citric acid. However, the acid pre-treated samples demonstrated the least browning effect in the fried products. Conclusions: The processes of pretreatment and drying significantly modified both the mineral and proximate composition of the yam chips, increasing carbohydrates while other components decreased post-processing. Blanched samples exhibited superior sensory acceptability across all attributes, while the acid pretreatments effectively reduced browning in the final fried products. |
| format | Article |
| id | doaj-art-e9e1a0bb118b4aa6b93073559e6c50a4 |
| institution | Kabale University |
| issn | 2837-9020 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Open Exploration Publishing Inc. |
| record_format | Article |
| series | Exploration of Foods and Foodomics |
| spelling | doaj-art-e9e1a0bb118b4aa6b93073559e6c50a42025-08-20T03:41:39ZengOpen Exploration Publishing Inc.Exploration of Foods and Foodomics2837-90202025-08-01310109510.37349/eff.2025.101095Impact of pretreatment and drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chipsEvans Ntim Amedor0Frederick Sarpong1https://orcid.org/0000-0002-3463-6694Paa Kwesi Bordoh2https://orcid.org/0000-0001-8299-5889Evans Frimpong Boateng3https://orcid.org/0000-0001-5466-4425James Owusu-Kwarteng4https://orcid.org/0000-0002-2703-3393Department of Horticulture and Crop Production, School of Agriculture and Technology, University of Energy and Natural Resources, Sunyani P.O. Box 214, GhanaCouncil for Scientific and Industrial Research (CSIR)-Oil Palm Research Institute (OPRI), Kade P.O. Box KD 74, GhanaDepartment of Horticulture and Crop Production, School of Agriculture and Technology, University of Energy and Natural Resources, Sunyani P.O. Box 214, GhanaDepartment of Food Science and Technology, School of Agriculture and Technology, University of Energy and Natural Resources, Sunyani P.O. Box 214, GhanaDepartment of Food Science and Technology, School of Agriculture and Technology, University of Energy and Natural Resources, Sunyani P.O. Box 214, GhanaAim: This study examined the combined effects of pretreatment methods (blanching, citric acid, and ascorbic acid) and oven drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips, aimed at optimizing processing conditions for improved product quality. Methods: Fresh yam slices were subjected to three pretreatment conditions: blanching (4 min at 100°C), a 5% citric acid solution, and a 1% ascorbic acid solution, compared to the untreated samples (control). All samples underwent convective drying at 80°C with an air velocity of 2.0 m/s. The proximate composition and mineral content of the dried samples were evaluated using official methods of food analysis and atomic absorption spectroscopy, respectively, while the color parameters and sensory evaluations of the fried yam chips were conducted using a colorimeter and a nine-point hedonic scale. Results: Both pretreatment and drying significantly (p < 0.05) influenced mineral content in the dried yam chips. In comparison to the control, all proximate constituents decreased after drying, except for carbohydrates, which increased in the dried pre-treated samples. The fried samples of yam chips that had been blanched for 4 min received higher acceptability scores for taste, color, crispiness, and overall acceptability on the sensory scale, compared to samples pre-treated with 1% ascorbic acid and 5% citric acid. However, the acid pre-treated samples demonstrated the least browning effect in the fried products. Conclusions: The processes of pretreatment and drying significantly modified both the mineral and proximate composition of the yam chips, increasing carbohydrates while other components decreased post-processing. Blanched samples exhibited superior sensory acceptability across all attributes, while the acid pretreatments effectively reduced browning in the final fried products.https://www.explorationpub.com/uploads/Article/A101095/101095.pdfyamdryingfried chipssensory evaluationproximate composition |
| spellingShingle | Evans Ntim Amedor Frederick Sarpong Paa Kwesi Bordoh Evans Frimpong Boateng James Owusu-Kwarteng Impact of pretreatment and drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips Exploration of Foods and Foodomics yam drying fried chips sensory evaluation proximate composition |
| title | Impact of pretreatment and drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips |
| title_full | Impact of pretreatment and drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips |
| title_fullStr | Impact of pretreatment and drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips |
| title_full_unstemmed | Impact of pretreatment and drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips |
| title_short | Impact of pretreatment and drying on the chemical composition and sensory quality of fried yam (Dioscorea rotundata) chips |
| title_sort | impact of pretreatment and drying on the chemical composition and sensory quality of fried yam dioscorea rotundata chips |
| topic | yam drying fried chips sensory evaluation proximate composition |
| url | https://www.explorationpub.com/uploads/Article/A101095/101095.pdf |
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