Cocoyam Starch Modification Effects on Functional, Sensory and Cookies Qualities
نویسندگان
چکیده
منابع مشابه
Proximate Composition, Rheology and Sensory Qualities of Corn-Cocoyam Salad Cream
The proximate composition, rheology and sensory properties of corn-cocoyam salad cream prepared from varied percentage of corn starch (Cs) and cocoyam starch (Cy) (100Cs, 75Cs: 25Cy, 50Cs:50cy, 25Cs:75Cy and 100Cy) were determined and compared with that of commercial Heinz salad cream. Varied quantities of corn-cocoyam starch in salad cream did not affect the moisture and protein contents of th...
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Cookies were produced from germinated pigeon pea, fermented sorghum, and cocoyam flour (CF) blends to determine their potentials in cookie manufacture. Ten flour formulations were produced and they were evaluated for their proximate and functional properties. Protein content ranged from 4.85% to 19.89% with 100% CF (100CF) having the least value, while 100% germinated pigeon pea flour (100GPF) ...
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In theorizing about perception, philosophers have often multiplied qualities. To perceptible qualities of external objects, like colors and shapes (‘sensible’ qualities), have been added qualities of experiences (‘sensory’ qualities) or of sense-data (‘sensational’ qualities). Start with sensory qualities. The phrase ‘sensory quality’ is not much in use these days, having lost out to ‘phenomena...
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Sensory science is a scientifi c method used to “measure, analyze, and interpret human responses to products as perceived through their senses of touch, taste, sight, smell, or sound.” Sensory science is often used to improve existing products or to test people’s views on new products, such as the softness of tissues, the crunchiness of an apple variety, or the aroma of air fresheners. It is al...
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ژورنال
عنوان ژورنال: Pakistan Journal of Nutrition
سال: 2009
ISSN: 1680-5194
DOI: 10.3923/pjn.2009.558.567