Evaluation of the cooking, texture, and sensory qualities of pasta enriched with purple yam (Dioscorea alata L.) flour

Date

6-2022

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Angeleigh Rose T. Crunay

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Abstract

Purple yam "ube" flour has high antioxidant properties and has been substituted for producing other products to enhance its nutritional property. In this study, pasta was substituted with purple yam flour at varying inclusion rate (WP: control (0%); PYP10: 10%, PYP20: 20%, PYP30: 30%, PYP40: 40%) and evaluated by observing the cooking quality (cooking yield and cooking loss), texture profile, and acceptability through sensory evaluation. PYP40 has the highest cooking yield (2.85) while WP obtained the lowest value for cooking yield (2.11). The increase in the inclusion rate of purple yam flour resulted in the increase in cooking yield of the pasta. However, the different treatments have no significant difference in terms of cooking loss. Results for textural profile analysis of samples showed that the different inclusion rate of purple yam flour significantly affected the hardness of pasta but has no effect on the gumminess, chewiness, adhesiveness, springiness, and cohesiveness of the product. In terms of hardness, PYP30 obtained the highest value (20.51) while PYP40 obtained the lowest value (13.03). Sensory evaluation revealed that the control sample (WP) was still the most preferred while PYP40 was the most preferred among pasta enriched with purple yam flour.

Language

English

LC Subject

Pasta products, Ingredient substitutions (Cooking), Food substitutes, Purple yam flour, Food Science and Technology Institute of Food Science and Technology, Ube flour

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2022 F61 A56

Document Type

Thesis

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