Development and quality evaluation on fortified 'amala'

• Autorzy: Abulude F O , Ojediran V.A.

Warianty tytułu

PL

Modyfikacja i ocena jakosci wzbogaconej potrawy 'amala'

• Języki publikacji: EN

Abstrakty

EN

White yam was fortified with cassava and plantain flours to develop a traditional food called ‘amala’. The fortified amala were subjected to organoleptic and chemical evaluations. Results showed that the protein and water absorption capacity of the fortified amala increased significantly. The panelists found yam fortified with plantain more acceptable. The samples stored in the refrigerator produced low pH values, remained fresh and maintained their attractive organoleptic attributes for a longer period than those stored at the room temperature.

PL

Mąka z białego ziemniaka (Discorea) była mieszana z mąką z manioku i owocu podobnego do banana (plantain) dla wzbogacenia tradycyjnej potrawy zwanej ‘amala’. Wzbogacona ‘amala’ była przedmiotem oceny organoleptycznej i analiz che- micznych. Wyniki tych analiz wskazują na istotny wzrost zawartości białka oraz wo- dochłonności w żywności wzbogaconej. Poprawie uległa również jej jakość sensoryczna (akceptowalność). Próby przechowywane w warunkach chłodniczych odznaczały się niższymi wartościami pH i lepszą jakością sensoryczną w porównaniu z próbami przechowywanymi w temperaturze pokojowej.

Słowa kluczowe

EN

amala food; food; traditional food; quality; plantain; cassava; yam; quality evaluation; chemical evaluation; organoleptic attribute

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2006
• Tom: 05
• Numer: 2
• Opis fizyczny: p.127-134,ref.

Twórcy

autor

Abulude F O

• Federal College of Agriculture, Akure 340001, Ondo State, Nigeria

autor

Ojediran V.A.

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