| Autor: |
Busie Maziya-Dixon, Wasiu Awoyale, Hakeem Oyedele |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
International Journal of Food Studies, Vol 10, Iss 1 (2021) |
| ISSN: |
2182-1054 |
| Popis: |
Gari (roasted fermented cassava grits) is the most popular product consumed in West Africa and an important food product in the diet of millions of people in developing countries. The study investigated the effect of packaging materials (PM) and storage periods on the functional and pasting properties of Gari produced from white-fleshed cassava roots and sensory attributes of the cooked Gari dough ( eba ). Gari was produced using the standard method and packaged in a polypropylene woven sack (PP) and polyvinyl chloride container (PVC). Gari was stored for 24 weeks at room temperature and sampled at four-week intervals for functional and pasting properties, and sensory evaluation of the eba , using standard methods. The results showed that the storage periods significantly affected all the functional (except swelling power) and pasting properties of the Gari , and PM had no significant (p>0.05) effect on the functional (except bulk density) and pasting properties. Also, the PM had no significant effect on the sensory attributes of the eba except for the mouldability (p |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
