Wasiu AWOYALE, Sekinat Oyinlola SHITTU, Kazeem K. OLATOYE

Beyaz Etli Yam Yumrusundan Hazır Wasa-Wasa'nın Geliştirilmesi

Wasa-wasa, fermente edilmiş yam unundan üretilen ve üretimden hemen sonra salata, spagetti, fasulye ve balık/et biber sosu ile tüketilen buharda pişirilmiş granül benzeri bir üründür. Wasa-wasa'nın raf ömrünü uzatmak için, buharda pişirilmiş yam unu granülünün belirli bir sıcaklık ve sürede kurutulması gerekmektedir, bu nedenle beyaz etli yam (Dioscorea rotundata) kullanılarak çabuk hazırlanan wasa-wasa (IW) ürünü geliştirilmiştir. Kurutma aşamasından önce IW, Design expert yazılımının döndürülebilir merkezi kompozit tasarımı kullanılarak oluşturulan farklı buharlama sıcaklıkları ve süreleri kullanılarak üretilmiştir. IW'nin fonksiyonel ve çirişlenme özellikleri, kimyasal bileşimi ve duyusal nitelikleri standart yöntemler kullanılarak değerlendirilmiştir. IW' nin kütle yoğunluğu %68, su emme kapasitesi %373, çözünürlük indeksi %2, şişme gücü %4, yağ emme kapasitesi %154, en düşük jelleşme konsantrasyonu %9 ve dağılabilirliği %74' tür. Çirişlenme özellikleri ise; pik viskozite 33 RVU, incelme sonrası viskozite 18 RVU, karıştırma ile viskozite azalması 14 RVU, son viskozite 65 RVU, katılaşma değeri 47 RVU, pik süresi 4 dak ve çirişlenme sıcaklığı 54 °C dir. Kimyasal bileşim %2 ham lif, %38 nişasta, %11 şeker, %18 amiloz, %5 nem ve %4 kül' den oluşmuştur. Pişmiş wasa-wasa’nın tüm duyusal özellikleri benzerdir ve önemli ölçüde farklı değildir (p > ,05). Bununla birlikte, kabul edilebilir ve kaliteli bir wasa-wasa üretecek optimum buharlama sıcaklığı ve zaman kombinasyonu 60°C ve 16 dakika olarak belirlenmiştir.

Anahtar Kelimeler:

Fermente yam unu, kalite özellikleri, buharda pişirme sıcaklığı ve süresi, wasa-wasa

Development of Instant Wasa-Wasa from White-Fleshed Yam Tuber

Wasa-wasa is a steamed granule-like product produced from fermented yam flour and consumed immediately after production with salad, spaghetti, beans, and fish/meat pepper sauce. To extend the shelf life of wasa-wasa, there is a need to dry the steamed yam flour granules produced at a specific temperature and time, hence the need to produce instant wasa-wasa from white-fleshed yam tuber (Dioscorea rotundata). Instant wasa-wasa was produced using different steaming temperatures and times generated using a central composite rotatable design of the Design expert software, before drying. The functional and pasting properties, chemical composition, and sensory attributes of the instant wasa-wasa were evaluated using standard methods. The mean functional properties of the instant wasa-wasa are bulk density 68%, water absorption capacity 373%, solubility index 2%, swelling power 4%, oil absorption capacity 154%, least gelation concentration 9%, and dispersibility 74%. The pasting properties are peak viscosity 33 RVU, trough viscosity 18 RVU, breakdown viscosity 14 RVU, final viscosity 65 RVU, setback viscosity 47 RVU, peak time 4 minutes, and pasting temperature 54℃. The chemical composition is crude fiber 2%, starch 38%, sugar 11%, amylose 18%, moisture 5%, and ash 4%. All the sensory attributes of the cooked instant wasa-wasa were within the likeness range and not significantly different (p > .05). However, the optimum steaming temperature and time combination that will produce an acceptable and quality instant wasa-wasa is 60℃ for 16 minutes.

Keywords:

Fermented yam flour, quality attributes, steaming temperature and time, wasa-wasa,

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