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

dc.contributor.authorOtegbayo, B.
dc.contributor.authorAina, J.
dc.contributor.authorSakyi‐Dawson, E.
dc.contributor.authorBokanga, M.
dc.contributor.authorAsiedu, Robert
dc.date.accessioned2019-12-04T11:30:09Z
dc.date.available2019-12-04T11:30:09Z
dc.date.issued2005-12
dc.identifier.citationOtegbayo, 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.
dc.identifier.issn0022-4901
dc.identifier.urihttps://hdl.handle.net/20.500.12478/5203
dc.descriptionPublished online: 29 Nov 2005
dc.description.abstractThis 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.
dc.format.extent478-488
dc.language.isoen
dc.rightsCC-BY-4.0
dc.subjectYams
dc.subjectFood Production
dc.subjectFood Processing
dc.subjectNigeria
dc.subjectWest Africa
dc.titleSensory texture profiling and development of standard rating scales for pounded yam
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.affiliationBowen University, Nigeria
cg.contributor.affiliationUniversity of Ibadan
cg.contributor.affiliationUniversity of Ghana
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.coverage.regionAfrica
cg.coverage.regionWest Africa
cg.coverage.countryNigeria
cg.creator.identifierRobert Asiedu: 0000-0001-8943-2376
cg.researchthemeBIOTECH & PLANT BREEDING
cg.researchthemePLANT PRODUCTION & HEALTH
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Science
cg.iitasubjectFood Systems
cg.iitasubjectYam
cg.journalJournal of Texture Studies
cg.howpublishedFormally Published
cg.accessibilitystatusLimited Access
local.dspaceid102858
cg.targetaudienceScientists
cg.identifier.doihttps://doi.org/10.1111/j.1745-4603.2005.00028.x


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