Texture profile analysis applied to pounded yam

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dc.creatorOtegbayo, B.
dc.creatorAina, J.
dc.creatorAbbey, L.
dc.creatorSakyi-Dawson, E.
dc.creatorBokanga, M.
dc.creatorAsiedu, Robert
dc.date2007-06
dc.date2018-04-24T08:40:09Z
dc.date2018-04-24T08:40:09Z
dc.date.accessioned2026-06-27T17:07:20Z
dc.descriptionTextural quality of pounded yam made from tubers of Dioscorea rotundata Poir. and Dioscorea alata L. that were freshly harvested or stored for 4 months were evaluated using texture profile analysis. Significant correlations were obtained between the values for texture attributes evaluated using sensory texture profile analysis and those from instrumental texture profile analysis (ITPA). This implies that ITPA had the ability to measure the textural quality of pounded yam in a way similar to a trained sensory panel and could be used as an objective method to evaluate the textural quality of pounded yam.
dc.identifierhttps://hdl.handle.net/10568/92173
dc.identifier.urihttp://hdl.handle.net/123456789/142829
dc.languageen
dc.publisherWiley
dc.rightsLimited Access
dc.sourceOtegbayo, B., Aina, J., Abbey, L., Sakyi‐Dawson, E., Bokanga, M. & Asiedu, R. (2007). Texture profile analysis applied to pounded yam. Journal of Texture Studies, 38(3), 355-372.
dc.subjecttextural quality of pounded yam
dc.subjecttexture profile analysis
dc.subjectyams
dc.subjectdioscorea species
dc.subjectfood quality
dc.subjectsensory analysis
dc.titleTexture profile analysis applied to pounded yam
dc.typeJournal Article

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Instituto Internacional de Investigaciones Pecuarias (ILRI)