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SENSORY TEXTURE PROFILE OF AFRICAN FOODS MADE FROM YAM AND CASSAVA
Author(s) -
ONAYEMI O.
Publication year - 1985
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1985.tb00695.x
Subject(s) - food science , moisture , texture (cosmology) , smoothness , mouthfeel , mathematics , materials science , computer science , composite material , chemistry , raw material , artificial intelligence , image (mathematics) , mathematical analysis , organic chemistry
The textural characteristics of African foods made from yam and cassava were characterized by the sensory profile technique. Products with identical processing techniques reconstituted to the same moisture content showed similar characteristics of firmness, adhesiveness and ease of working to a spherical mass. The important attributes of smoothness, springiness or bounciness, and ease of swallowing without mouth coating were common to all the products and are good measures of their overall acceptability. This method is simple and provides a method of quality control that could be used by industrial manufacturers of these products.