Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area

Charles Tortoe; Papa Toah Akonor; Stephen Nketia; Margaret Owusu; Mary Glover-Amengor; Lynda Hagan; Emmanuel Otoo

doi:doi:10.11648/j.jfns.20140201.13

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Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area

Charles Tortoe, Papa Toah Akonor, Stephen Nketia, Margaret Owusu, Mary Glover-Amengor, Lynda Hagan, Emmanuel Otoo

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 1)

Received: 12 February 2014 Published: 28 February 2014

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Abstract

Deep-fried crisps snack developed from yam (Dioscorearotundata) 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.

Published in	Journal of Food and Nutrition Sciences (Volume 2, Issue 1)
DOI	10.11648/j.jfns.20140201.13
Page(s)	19-23
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2014. Published by Science Publishing Group

Keywords

Dioscorearotundata, Deep-Frying, Crisps, Sensory Analysis, Consumer Acceptability, Accra Metropolitan Area

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APA Style

Charles Tortoe, Papa Toah Akonor, Stephen Nketia, Margaret Owusu, Mary Glover-Amengor, et al. (2014). Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area. Journal of Food and Nutrition Sciences, 2(1), 19-23. https://doi.org/10.11648/j.jfns.20140201.13

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ACS Style

Charles Tortoe; Papa Toah Akonor; Stephen Nketia; Margaret Owusu; Mary Glover-Amengor, et al. Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area. J. Food Nutr. Sci. 2014, 2(1), 19-23. doi: 10.11648/j.jfns.20140201.13

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AMA Style

Charles Tortoe, Papa Toah Akonor, Stephen Nketia, Margaret Owusu, Mary Glover-Amengor, et al. Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area. J Food Nutr Sci. 2014;2(1):19-23. doi: 10.11648/j.jfns.20140201.13

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@article{10.11648/j.jfns.20140201.13,
  author = {Charles Tortoe and Papa Toah Akonor and Stephen Nketia and Margaret Owusu and Mary Glover-Amengor and Lynda Hagan and Emmanuel Otoo},
  title = {Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {1},
  pages = {19-23},
  doi = {10.11648/j.jfns.20140201.13},
  url = {https://doi.org/10.11648/j.jfns.20140201.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140201.13},
  abstract = {Deep-fried crisps snack developed from yam (Dioscorearotundata) 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 (p0.05), 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.},
 year = {2014}
}

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TY  - JOUR
T1  - Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area
AU  - Charles Tortoe
AU  - Papa Toah Akonor
AU  - Stephen Nketia
AU  - Margaret Owusu
AU  - Mary Glover-Amengor
AU  - Lynda Hagan
AU  - Emmanuel Otoo
Y1  - 2014/02/28
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140201.13
DO  - 10.11648/j.jfns.20140201.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 19
EP  - 23
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140201.13
AB  - Deep-fried crisps snack developed from yam (Dioscorearotundata) 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 (p0.05), 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.
VL  - 2
IS  - 1
ER  -

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Author Information

Charles Tortoe

Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
Papa Toah Akonor

Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
Stephen Nketia

Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
Margaret Owusu

Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
Mary Glover-Amengor

Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
Lynda Hagan

Council for Scientific and Industrial Research, Food Research Institute, Accra, Ghana
Emmanuel Otoo

Council for Scientific and Industrial Research, Crops Research Institute, Kumasi, Ghana

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Plain Text BibTeX RIS

APA Style

Charles Tortoe, Papa Toah Akonor, Stephen Nketia, Margaret Owusu, Mary Glover-Amengor, et al. (2014). Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area. Journal of Food and Nutrition Sciences, 2(1), 19-23. https://doi.org/10.11648/j.jfns.20140201.13

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ACS Style

Charles Tortoe; Papa Toah Akonor; Stephen Nketia; Margaret Owusu; Mary Glover-Amengor, et al. Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area. J. Food Nutr. Sci. 2014, 2(1), 19-23. doi: 10.11648/j.jfns.20140201.13

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AMA Style

Charles Tortoe, Papa Toah Akonor, Stephen Nketia, Margaret Owusu, Mary Glover-Amengor, et al. Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area. J Food Nutr Sci. 2014;2(1):19-23. doi: 10.11648/j.jfns.20140201.13

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@article{10.11648/j.jfns.20140201.13,
  author = {Charles Tortoe and Papa Toah Akonor and Stephen Nketia and Margaret Owusu and Mary Glover-Amengor and Lynda Hagan and Emmanuel Otoo},
  title = {Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {1},
  pages = {19-23},
  doi = {10.11648/j.jfns.20140201.13},
  url = {https://doi.org/10.11648/j.jfns.20140201.13},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140201.13},
  abstract = {Deep-fried crisps snack developed from yam (Dioscorearotundata) 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 (p0.05), 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.},
 year = {2014}
}

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TY  - JOUR
T1  - Evaluation of the Sensory Characteristics and Consumer Acceptability of Deep-Fried Yam (Dioscorearotundata) Crisps in the Accra Metropolitan Area
AU  - Charles Tortoe
AU  - Papa Toah Akonor
AU  - Stephen Nketia
AU  - Margaret Owusu
AU  - Mary Glover-Amengor
AU  - Lynda Hagan
AU  - Emmanuel Otoo
Y1  - 2014/02/28
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140201.13
DO  - 10.11648/j.jfns.20140201.13
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 19
EP  - 23
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140201.13
AB  - Deep-fried crisps snack developed from yam (Dioscorearotundata) 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 (p0.05), 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.
VL  - 2
IS  - 1
ER  -

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