Texture profile analysis applied to pounded yam

Textural quality of pounded yam made from tubers of Dioscorea rotundata Poir. and Dioscorea alata L. that were freshly harvested or stored for 4 months were evaluated using texture profile analysis. Significant correlations were obtained between the values for texture attributes evaluated using sens...

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Main Authors: Otegbayo, B., Aina, J., Abbey, L., Sakyi-Dawson, E., Bokanga, M., Asiedu, Robert
Format: Journal Article
Language:Inglés
Published: Wiley 2007
Subjects:
Online Access:https://hdl.handle.net/10568/92173
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author Otegbayo, B.
Aina, J.
Abbey, L.
Sakyi-Dawson, E.
Bokanga, M.
Asiedu, Robert
author_browse Abbey, L.
Aina, J.
Asiedu, Robert
Bokanga, M.
Otegbayo, B.
Sakyi-Dawson, E.
author_facet Otegbayo, B.
Aina, J.
Abbey, L.
Sakyi-Dawson, E.
Bokanga, M.
Asiedu, Robert
author_sort Otegbayo, B.
collection Repository of Agricultural Research Outputs (CGSpace)
description Textural quality of pounded yam made from tubers of Dioscorea rotundata Poir. and Dioscorea alata L. that were freshly harvested or stored for 4 months were evaluated using texture profile analysis. Significant correlations were obtained between the values for texture attributes evaluated using sensory texture profile analysis and those from instrumental texture profile analysis (ITPA). This implies that ITPA had the ability to measure the textural quality of pounded yam in a way similar to a trained sensory panel and could be used as an objective method to evaluate the textural quality of pounded yam.
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spelling CGSpace921732024-05-15T05:12:02Z Texture profile analysis applied to pounded yam Otegbayo, B. Aina, J. Abbey, L. Sakyi-Dawson, E. Bokanga, M. Asiedu, Robert textural quality of pounded yam texture profile analysis yams dioscorea species food quality sensory analysis Textural quality of pounded yam made from tubers of Dioscorea rotundata Poir. and Dioscorea alata L. that were freshly harvested or stored for 4 months were evaluated using texture profile analysis. Significant correlations were obtained between the values for texture attributes evaluated using sensory texture profile analysis and those from instrumental texture profile analysis (ITPA). This implies that ITPA had the ability to measure the textural quality of pounded yam in a way similar to a trained sensory panel and could be used as an objective method to evaluate the textural quality of pounded yam. 2007-06 2018-04-24T08:40:09Z 2018-04-24T08:40:09Z Journal Article https://hdl.handle.net/10568/92173 en Limited Access Wiley Otegbayo, B., Aina, J., Abbey, L., Sakyi‐Dawson, E., Bokanga, M. & Asiedu, R. (2007). Texture profile analysis applied to pounded yam. Journal of Texture Studies, 38(3), 355-372.
spellingShingle textural quality of pounded yam
texture profile analysis
yams
dioscorea species
food quality
sensory analysis
Otegbayo, B.
Aina, J.
Abbey, L.
Sakyi-Dawson, E.
Bokanga, M.
Asiedu, Robert
Texture profile analysis applied to pounded yam
title Texture profile analysis applied to pounded yam
title_full Texture profile analysis applied to pounded yam
title_fullStr Texture profile analysis applied to pounded yam
title_full_unstemmed Texture profile analysis applied to pounded yam
title_short Texture profile analysis applied to pounded yam
title_sort texture profile analysis applied to pounded yam
topic textural quality of pounded yam
texture profile analysis
yams
dioscorea species
food quality
sensory analysis
url https://hdl.handle.net/10568/92173
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