Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties
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Date
2022-02-17
Journal Title
Journal ISSN
Volume Title
Publisher
Taylor and Francis
Abstract
There is little or no information on the relationship between the quality of fufu
f
lour and the textural attributes of cooked dough. Quality attributes of flour were
therefore correlated with the sensory texture profile analysis (STPA) and instru
mental texture profile analysis (ITPA) of the dough produced from six varieties of
cassava. Results showed that the water absorption capacity (WAC) of flour had
a positive correlation (p < .05, r = 0.90) with the STPA moldability of the cooked
dough and a significant negative correlation (p < 0 .05, r = −0.94) with its STPA.
The correlation between the STPA hardness of cooked dough and the bulk
density of flour was positive and significant (p < .01, r = 0.94) but not significant
between the ITPA of cooked dough and the quality attributes of flour. The
textural attributes of the eba produced from the TMEB419 variety were hardness
and moldability, those for TMS13F1020P0001 were stretchability, gumminess,
hardness, and adhesiveness, and those for NR14B-218, TMS13F1153P0001,
NR1741, and IITA-TMS-IBA30572 were moldability and stretchability. The infor
mation provided in this study might help in the breeding of cassava varieties
that would be acceptable to end-users in terms of the quality characteristics of
f
lour and the textural attributes of cooked dough.
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Citation
Wasiu Awoyale, Hakeem Oyedele, Ayodele A. Adenitan, Michael Adesokan, Emmanuel O. Alamu & Busie Maziya-Dixon (2022) Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties, International Journal of Food Properties, 25:1, 326-343, DOI: 10.1080/10942912.2022.2026955