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    Sensory texture profiling and development of standard rating scales for pounded yam

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    Date
    2005-12
    Author
    Otegbayo, B.
    Aina, J.
    Sakyi‐Dawson, E.
    Bokanga, M.
    Asiedu, Robert
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
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    Abstract/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.
    https://doi.org/10.1111/j.1745-4603.2005.00028.x
    Multi standard citation
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/5203
    Non-IITA Authors ORCID
    Robert Asieduhttps://orcid.org/0000-0001-8943-2376
    Digital Object Identifier (DOI)
    https://doi.org/10.1111/j.1745-4603.2005.00028.x
    Research Themes
    BIOTECH & PLANT BREEDING; PLANT PRODUCTION & HEALTH
    IITA Subjects
    Food Science; Food Systems; Yam
    Agrovoc Terms
    Yams; Food Production; Food Processing; Nigeria; West Africa
    Regions
    Africa; West Africa
    Countries
    Nigeria
    Journals
    Journal of Texture Studies
    Collections
    • Journal and Journal Articles4835
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