Search Results - "Ottawa"

  1. Hardness of Cooked Milled Rice By Instrumental and Sensory Methods by Perez, Consuelo M., Juliano, Bienvenido O., BOURNE, MALCOLM C., ANZALDÚA-MORALES, ANTONIO

    Published 1993
    “…Hardness of cooked rice was measured in an Instron Universal Testing Machine (UTM) using two methods: (1) puncture of 100 individual grains and (2) extrusion through a 30 cm2 Ottawa Texture Measuring System (OTMS) cell with either a 3.2‐ or 4.8‐mm‐diam. holes plate. …”
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    Journal Article
  2. Development of standard operating protocol for measurement of cassava root mealiness by Osunbade, A.O., Alamu, E.O., Awoyale, W., Adesokan, M., Akinwande, B., Adejuyitan, A., Maziya-Dixon, B.

    Published 2024
    “…Following cooking, the cassava roots were evaluated for hardness and work done in extrusion using a texturometer equipped with a five-blade Ottawa cell probe. The same samples were assessed for sensory texture analysis using trained panelists for parameters such as softness and chewiness. …”
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    Journal Article
  3. Standard operating procedure for characterization of instrumental texture of steamed potato by penetration, TPA and extrusion by Nakitto, M., Moyo, M., Mendes, T., Balikoowa, B., Ssali, R.T., Ayetigbo, O., Mestres, C.

    Published 2024
    “…The proposed texture analysis procedure is conducted on 2.5 cm cubes of potato using a 60° conical probe to a maximum distance of 10 mm for penetration, 75mm cylindrical plate for two-cycles texture profile analysis (TPA), and 5-blade grid Ottawa cell for extrusion. The methods were validated by comparing with descriptive sensory analysis of steamed potato on the same samples, and significant correlations were found. …”
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    Manual

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