Abstract
This study investigated the effect of hydrocolloid (xanthan gum, gum tragacanth, and carboxymethyl cellulose) at 0.5–1.5% concentration and egg content (egg white or whole egg) as coating ingredients on the sensory quality of fried yam chips (FYC). The coated chips were evaluated for appearance, texture, taste, flavor, and overall acceptability using a nine-point hedonic scale. Descriptive sensory evaluation of the samples using generic method was also conducted. The studied independent variables had significant (p < 0.05) effects mainly on the appearance and texture of the FYC. Generally, the acceptability scores decreased significantly with increased hydrocolloid concentration (p < 0.05). Appearance had highest significant correlation (p < 0.01, r = 0.764) with overall acceptability. Eight of over fifty descriptors generated by the trained panelists were agreed upon as non-redundant, discriminatory attributes of the coated FYC. Similarity map of the descriptors were defined by two principal components accounting for 53.06% and 40.18% of total variance of rotation sums of squared loadings.
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