Effect of xanthan gum and carboxymethyl cellulose on structure, functional and sensorial properties of yam balls.

Yam and its products can be modified during processing to reduce losses and ensure food security in the developing world. Xanthan gum (XG) and carboxymethyl cellulose (CMC) were added at different concentrations to yam balls and their effect on the structural, functional, and sensory properties of frozen yam balls were investigated in this study. Freeze-thaw stability and oil absorption capacity of yam ball mix were determined.

Determination of the chemical and functional properties of yam bean ( (L.) Urban) flour for food systems.

Many plant species that are suitable for food across the world are neglected and underutilized. In order to increase their diversified food uses and thus help enhance food and nutrition security, we studied the chemical and functional properties of (yam bean), which is a neglected and underutilized legume species. The chemical properties of flour produced from the yam bean include 5.

Sensory optimization of crackers developed from high-quality cassava flour, starch, and prawn powder.

Crackers produced from high-quality cassava flour (HQCF), cassava starch, and prawn powder were optimized based on sensory preference testing. Ten different formulations of crackers were produced using mixture design. These were subjected to sensory evaluation using attributes such as taste, crispiness, puffiness, and acceptability on a 7-point hedonic scale.