Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/1298
Title: Evaluation of Cocoyam-Wheat composite flour in pastry products based on proximate composition, physicochemical, functional, and sensory properties
Authors: Akonor, P. T.
Tortoe, C.
Buckman, E. S.
Keywords: Cocoyam
Composite flour
Functional properties
Sensory properties
Pastry products
Issue Date: 2018
Publisher: Taylor & Francis
Citation: Journal Of Culinary Science & Technology, 16 (1), 52–65
Abstract: This study characterized the nutritional and functional properties of cocoyam flour and evaluated the sensory properties of model products made from cocoyam-wheat composite. Proximate composition of cocoyam flour, physicochemical, functional, and pasting properties of cocoyam-wheat composite blends were determined by standard methods. Sensory evaluation of doughnuts, bread, and cookies was done by 50 panelists. Protein and ash content of cocoyam flour were 8.5% and 2.4%, respectively, whereas fat was less than 1%. Increasing cocoyam flour significantly increased (p < 0.05) water binding capacity, swelling power, and bulk density of composite blends. Peak viscosity of blends increased nearly two folds, when the proportion of cocoyam flour was increased from 5% to 30%. Addition of cocoyam flour gave composite flour with high breakdown and setback viscosities. Sensory evaluation showed that for cookies, up to 30% of wheat flour could be replaced by cocoyam flour, whereas 20% is acceptable in doughnuts and bread
URI: https://csirspace.foodresearchgh.site/handle/123456789/1298
ISSN: 1542-8052
1542-8044
Appears in Collections:Food Research Institute

Files in This Item:
File Description SizeFormat 
JCST_16_1_Akonor_et al.pdf
  Restricted Access
1.31 MBAdobe PDFView/Open Request a copy


Items in CSIRSpace are protected by copyright, with all rights reserved, unless otherwise indicated.