Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack)
Kokoro was prepared from maize-soybean flour mixtures in ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The physical, compositional, and sensory characteristics of kokoro were evaluated. Protein and fat contents increased, while carbohydrate content decreased as the soy flour proportion of t...
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| Veröffentlicht in: | European food research & technology 2005, Vol.220 (1), p.79-82 |
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| creator | Adelakun, O.E Adejuyitan, J.A Olajide, J.O Alabi, B.K |
| description | Kokoro was prepared from maize-soybean flour mixtures in ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The physical, compositional, and sensory characteristics of kokoro were evaluated. Protein and fat contents increased, while carbohydrate content decreased as the soy flour proportion of the flour mixture used in the kokoro was increased. The bulk density and water-holding capacity increased with increasing proportion of soybean flour, while the swelling capacity was found to decrease. High soy-substitution significantly reduced the sensory acceptance of kokoro. Sensory evaluation indicated that maize:soybean flour mixture ratios of 100:0 and 90:0 were the most acceptable to the panellists.[PUBLICATION ABSTRACT] |
| doi_str_mv | 10.1007/s00217-004-1034-y |
| format | Article |
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The physical, compositional, and sensory characteristics of kokoro were evaluated. Protein and fat contents increased, while carbohydrate content decreased as the soy flour proportion of the flour mixture used in the kokoro was increased. The bulk density and water-holding capacity increased with increasing proportion of soybean flour, while the swelling capacity was found to decrease. High soy-substitution significantly reduced the sensory acceptance of kokoro. Sensory evaluation indicated that maize:soybean flour mixture ratios of 100:0 and 90:0 were the most acceptable to the panellists.[PUBLICATION ABSTRACT]</description><identifier>ISSN: 1438-2377</identifier><identifier>EISSN: 1438-2385</identifier><identifier>DOI: 10.1007/s00217-004-1034-y</identifier><language>eng</language><publisher>Heidelberg: Springer Nature B.V</publisher><subject>bulk density ; carbohydrate content ; Corn ; corn flour ; corn products ; food acceptability ; food composition ; Food science ; ingredients ; kokoro ; lipid content ; physical properties ; protein content ; Sensory perception ; sensory properties ; snack foods ; soy flour ; Soybeans ; swelling (materials) ; water holding capacity</subject><ispartof>European food research & technology, 2005, Vol.220 (1), p.79-82</ispartof><rights>Springer-Verlag 2005</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c296t-ed4193a51cd47d6650cfaec81a8eb16283de87b0c7371c06bb9df7a978dd95ec3</citedby><cites>FETCH-LOGICAL-c296t-ed4193a51cd47d6650cfaec81a8eb16283de87b0c7371c06bb9df7a978dd95ec3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,4024,27923,27924,27925</link.rule.ids></links><search><creatorcontrib>Adelakun, O.E</creatorcontrib><creatorcontrib>Adejuyitan, J.A</creatorcontrib><creatorcontrib>Olajide, J.O</creatorcontrib><creatorcontrib>Alabi, B.K</creatorcontrib><title>Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack)</title><title>European food research & technology</title><description>Kokoro was prepared from maize-soybean flour mixtures in ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. 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| subjects | bulk density carbohydrate content Corn corn flour corn products food acceptability food composition Food science ingredients kokoro lipid content physical properties protein content Sensory perception sensory properties snack foods soy flour Soybeans swelling (materials) water holding capacity |
| title | Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack) |
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