Sensory texture profiling and development of standard rating scales for pounded yam
This study evaluated sensory texture profile analysis (STPA) as an objective method for characterizing the texture attributes of “pounded yam,” a popular dish in West Africa made by peeling yam, boiling, pounding and kneading it into a glutinous dough. Panelists were carefully selected and trained t...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Wiley
2005
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/103490 |
| _version_ | 1855529054138007552 |
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| author | Otegbayo, B. Aina, J. Sakyi-Dawson, E. Bokanga, M. Asiedu, Robert |
| author_browse | Aina, J. Asiedu, Robert Bokanga, M. Otegbayo, B. Sakyi-Dawson, E. |
| author_facet | Otegbayo, B. Aina, J. Sakyi-Dawson, E. Bokanga, M. Asiedu, Robert |
| author_sort | Otegbayo, B. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | This study evaluated sensory texture profile analysis (STPA) as an objective method for characterizing the texture attributes of “pounded yam,” a popular dish in West Africa made by peeling yam, boiling, pounding and kneading it into a glutinous dough. Panelists were carefully selected and trained to assess the texture attributes of pounded yam. Standard rating scales were developed from local foods that are common in Nigeria, and the foods were used as descriptors to exemplify the texture attributes being assessed. Reproducible and consistent results were obtained. It is thus concluded that STPA can be used as an objective method for evaluating the texture attributes of pounded yam. |
| format | Journal Article |
| id | CGSpace103490 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2005 |
| publishDateRange | 2005 |
| publishDateSort | 2005 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | CGSpace1034902024-05-01T08:17:57Z Sensory texture profiling and development of standard rating scales for pounded yam Otegbayo, B. Aina, J. Sakyi-Dawson, E. Bokanga, M. Asiedu, Robert yams food production food processing nigeria west africa This study evaluated sensory texture profile analysis (STPA) as an objective method for characterizing the texture attributes of “pounded yam,” a popular dish in West Africa made by peeling yam, boiling, pounding and kneading it into a glutinous dough. Panelists were carefully selected and trained to assess the texture attributes of pounded yam. Standard rating scales were developed from local foods that are common in Nigeria, and the foods were used as descriptors to exemplify the texture attributes being assessed. Reproducible and consistent results were obtained. It is thus concluded that STPA can be used as an objective method for evaluating the texture attributes of pounded yam. 2005-12 2019-09-03T15:59:38Z 2019-09-03T15:59:38Z Journal Article https://hdl.handle.net/10568/103490 en Open Access Wiley Otegbayo, B., Aina, J., Sakyi‐Dawson, E., Bokanga, M. & Asiedu, R. (2005). Sensory texture profiling and development of standard rating scales for pounded yam. Journal of Texture Studies, 36(5‐6), 478-488. |
| spellingShingle | yams food production food processing nigeria west africa Otegbayo, B. Aina, J. Sakyi-Dawson, E. Bokanga, M. Asiedu, Robert Sensory texture profiling and development of standard rating scales for pounded yam |
| title | Sensory texture profiling and development of standard rating scales for pounded yam |
| title_full | Sensory texture profiling and development of standard rating scales for pounded yam |
| title_fullStr | Sensory texture profiling and development of standard rating scales for pounded yam |
| title_full_unstemmed | Sensory texture profiling and development of standard rating scales for pounded yam |
| title_short | Sensory texture profiling and development of standard rating scales for pounded yam |
| title_sort | sensory texture profiling and development of standard rating scales for pounded yam |
| topic | yams food production food processing nigeria west africa |
| url | https://hdl.handle.net/10568/103490 |
| work_keys_str_mv | AT otegbayob sensorytextureprofilinganddevelopmentofstandardratingscalesforpoundedyam AT ainaj sensorytextureprofilinganddevelopmentofstandardratingscalesforpoundedyam AT sakyidawsone sensorytextureprofilinganddevelopmentofstandardratingscalesforpoundedyam AT bokangam sensorytextureprofilinganddevelopmentofstandardratingscalesforpoundedyam AT asiedurobert sensorytextureprofilinganddevelopmentofstandardratingscalesforpoundedyam |