Quality Characteristics and Sensory Properties of Bread Elaborated with Flour Blends of Wheat and African Yam Bean
Samson Ugochukwu Alugwu,
Brenda Unoma Alugwu,
Florence Obiageli Ifeanyieze
Abstract:This study evaluated quality characteristics and sensory properties of bread elaborated with flour blends of wheat and African yam bean. The wheat flour was procured, while the purchased African yam bean seeds were cleaned, sorted, washed and steeped in 2.5 litres of clean water for 12 h with intermittent changing of soaking water at 3 h intervals, drained, sprayed on moistened jute bag spread on malting table and covered with moistened jute bag. The seeds were germinated for 72 h with occasional sprinkling of… Show more
“…Prior to performing the examination, the evaluators were informed and approved to assess the fried sausage as an ethical operation and were informed of the nature of the fried sample being evaluated and then invited to evaluate the overall acceptance. A 9-point hedonic scale for food preference (1 = dislike extremely and 9 = like extremely) as described by Alugwu et al 30 was used. The sensory assessment was immediately performed after the frying process, and the outputs were recorded as averages with standard deviations.…”
Response Surface Methodology was used to study the effects of hot-air frying temperature (HFT; 170-190 oC) and time (HFt; 15-25 minutes) on some critical quality attributes of chicken sausage incorporated...
“…Prior to performing the examination, the evaluators were informed and approved to assess the fried sausage as an ethical operation and were informed of the nature of the fried sample being evaluated and then invited to evaluate the overall acceptance. A 9-point hedonic scale for food preference (1 = dislike extremely and 9 = like extremely) as described by Alugwu et al 30 was used. The sensory assessment was immediately performed after the frying process, and the outputs were recorded as averages with standard deviations.…”
Response Surface Methodology was used to study the effects of hot-air frying temperature (HFT; 170-190 oC) and time (HFt; 15-25 minutes) on some critical quality attributes of chicken sausage incorporated...
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