Production, physicochemical and sensory characterization of cocoyam mixed flours and pastes (achu)
| Autor: | Njintang Yanou Nicolas, X. Aboubakar, Nguimbou Richard Marcel, Scher Joel, Mbofung F. Carl Moses, Deli Markusse |
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| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
030109 nutrition & dietetics Absorption of water biology Chemistry Starch General Chemical Engineering Significant difference 04 agricultural and veterinary sciences Factorial experiment Xanthosoma sagittifolium biology.organism_classification 040401 food science Industrial and Manufacturing Engineering Colocasia esculenta 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Coco Food science Safety Risk Reliability and Quality Sugar Food Science |
| Zdroj: | Journal of Food Measurement and Characterization. 12:1242-1252 |
| ISSN: | 2193-4134 2193-4126 |
| DOI: | 10.1007/s11694-018-9738-z |
| Popis: | Colocasia esculenta L. Schott and Xanthosoma sagittifolium L. Schott are two tropical tubers species commonly referred as cocoyams. Colocasia esculenta tuber is usually used for the preparation of achu (smooth paste food), but not always available. This work is aimed at evaluating the effect of mixing two cocoyam flours on the physicochemical and sensory characteristics of precooked composite flours and achu. In this respect, a factorial design was realized. This factorial design was 2 varieties of Xanthosoma sagittifolium (white-flesh and red-flesh) coded as WX and RX and 5 levels of substitutions (0, 25, 50, 75 and 100%) in the Colocasia esculenta (Ibo coco) coded as IC. Precooked flours showed significant (p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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