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SENSORY TEXTURE PROFILING AND DEVELOPMENT OF STANDARD RATING SCALES FOR POUNDED YAM
Author(s) -
OTEGBAYO BOLANLE,
AINA JOHNSON,
SAKYIDAWSON ESTHER,
BOKANGA MPOKO,
ASIEDU ROBERT
Publication year - 2005
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.1745-4603.2005.00028.x
Subject(s) - texture (cosmology) , mathematics , food science , artificial intelligence , computer science , biology , image (mathematics)
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.