Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
There is little or no information on the relationship between the quality of fufu flour and the textural attributes of cooked dough. Quality attributes of flour were therefore correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the dough pr...
| Autores principales: | , , , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Informa UK Limited
2022
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/119279 |
| _version_ | 1855515091217154048 |
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| author | Awoyale, W. Oyedele, H.A. Adenitan, A.A. Adesokan, Michael Alamu, Emmanuel Oladeji Maziya-Dixon, Busie |
| author_browse | Adenitan, A.A. Adesokan, Michael Alamu, Emmanuel Oladeji Awoyale, W. Maziya-Dixon, Busie Oyedele, H.A. |
| author_facet | Awoyale, W. Oyedele, H.A. Adenitan, A.A. Adesokan, Michael Alamu, Emmanuel Oladeji Maziya-Dixon, Busie |
| author_sort | Awoyale, W. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | There is little or no information on the relationship between the quality of fufu flour and the textural attributes of cooked dough. Quality attributes of flour were therefore correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the dough produced from six varieties of cassava. Results showed that the water absorption capacity (WAC) of flour had a positive correlation (p < .05, r = 0.90) with the STPA moldability of the cooked dough and a significant negative correlation (p < 0 .05, r = −0.94) with its STPA. The correlation between the STPA hardness of cooked dough and the bulk density of flour was positive and significant (p < .01, r = 0.94) but not significant between the ITPA of cooked dough and the quality attributes of flour. The textural attributes of the eba produced from the TMEB419 variety were hardness and moldability, those for TMS13F1020P0001 were stretchability, gumminess, hardness, and adhesiveness, and those for NR14B-218, TMS13F1153P0001, NR1741, and IITA-TMS-IBA30572 were moldability and stretchability. The information provided in this study might help in the breeding of cassava varieties that would be acceptable to end-users in terms of the quality characteristics of flour and the textural attributes of cooked dough. |
| format | Journal Article |
| id | CGSpace119279 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | Informa UK Limited |
| publisherStr | Informa UK Limited |
| record_format | dspace |
| spelling | CGSpace1192792025-11-11T10:03:02Z Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties Awoyale, W. Oyedele, H.A. Adenitan, A.A. Adesokan, Michael Alamu, Emmanuel Oladeji Maziya-Dixon, Busie cassava foods properties processing food science There is little or no information on the relationship between the quality of fufu flour and the textural attributes of cooked dough. Quality attributes of flour were therefore correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the dough produced from six varieties of cassava. Results showed that the water absorption capacity (WAC) of flour had a positive correlation (p < .05, r = 0.90) with the STPA moldability of the cooked dough and a significant negative correlation (p < 0 .05, r = −0.94) with its STPA. The correlation between the STPA hardness of cooked dough and the bulk density of flour was positive and significant (p < .01, r = 0.94) but not significant between the ITPA of cooked dough and the quality attributes of flour. The textural attributes of the eba produced from the TMEB419 variety were hardness and moldability, those for TMS13F1020P0001 were stretchability, gumminess, hardness, and adhesiveness, and those for NR14B-218, TMS13F1153P0001, NR1741, and IITA-TMS-IBA30572 were moldability and stretchability. The information provided in this study might help in the breeding of cassava varieties that would be acceptable to end-users in terms of the quality characteristics of flour and the textural attributes of cooked dough. 2022-12-31 2022-04-07T09:48:25Z 2022-04-07T09:48:25Z Journal Article https://hdl.handle.net/10568/119279 en Open Access application/pdf Informa UK Limited Awoyale, W., Oyedele, H.A., Adenitan, A.A., Adesokan, M., Alamu, E.O. & Maziya-Dixon, B. (2022). Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties. International Journal of Food Properties, 25(1), 326-343. |
| spellingShingle | cassava foods properties processing food science Awoyale, W. Oyedele, H.A. Adenitan, A.A. Adesokan, Michael Alamu, Emmanuel Oladeji Maziya-Dixon, Busie Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties |
| title | Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties |
| title_full | Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties |
| title_fullStr | Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties |
| title_full_unstemmed | Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties |
| title_short | Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties |
| title_sort | correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties |
| topic | cassava foods properties processing food science |
| url | https://hdl.handle.net/10568/119279 |
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