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. Sensory evaluation and instrumental texture profile analysis (TPA) were done on samples of deep-fried yam balls using TA-XT Texture Analyser. Yam balls mixture containing XG and CMC had significantly (p < 0.05) lower oil uptake and water migration rates of 0.19 g/g and 4.10% as compared to control products 0.25 g/g and 11.05% respectively. Deep-fried yam balls samples containing 1 g of both XG and CMC obtained higher scores for their sensory attributes, while samples containing 2 g of both hydrocolloids were the chewiest. The findings suggest that the addition of hydrocolloids; XG and CMC enhances the freeze-thaw stability and reduces the oil absorption potential of the yam balls mix, and improve the sensory and texture properties of deep-fried yam balls.