Quality characteristics and acceptability of ‘amala’ (yam-based thick paste) as influenced by particle size categorization of yam (Dioscorea rotundata) flour

Quality characteristics and acceptability of ‘amala’ (yam-based thick paste) as influenced by particle size categorization of yam (Dioscorea rotundata) flour

The study was essentially an investigation on the influence of size-categorized yam (Dioscorea rotundata) flour on the quality characteristics and acceptability of amala (yam-based thick paste). Yam flour was separated into three major particle size categories (i.e. 75–150 µm, 150–300 µm and whole m...

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Veröffentlicht in:Food science and technology international 2013-02, Vol.19 (1), p.35-43
Hauptverfasser: Ayodele, BC, Bolade, MK, Usman, MA
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Chemical Phenomena
Color
Consumer Behavior
Dioscorea - chemistry
Dioscorea rotundata
Food Analysis - methods
Food industries
Fundamental and applied biological sciences. Psychology
Humans
Particle Size
Taste
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Zusammenfassung:The study was essentially an investigation on the influence of size-categorized yam (Dioscorea rotundata) flour on the quality characteristics and acceptability of amala (yam-based thick paste). Yam flour was separated into three major particle size categories (i.e. 75–150 µm, 150–300 µm and whole meal [
ISSN:1082-0132
1532-1738
DOI:10.1177/1082013212442181