Browsing by Author "Aina, J."
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Item Sensory texture profiling and development of standard rating scales for pounded yam(Journal of Texture Studies, 2005-11) Otegbayo, B.; Aina, J.; Sakyi-Dawson, E.; Bokanga, M.; Asiedu, R.This study evaluated sensory texture profile analysis (STPA) as an objective method for characterizing the texture attributes of "pounded yam," a popular dish in West Africa made by peeling yam, boiling, pounding and kneading it into a glutinous dough. Panelists were carefully selected and trained to assess the texture attributes of pounded yam. Standard rating scales were developed from local foods that are common in Nigeria, and the foods were used as descriptors to exemplify the texture attributes being assessed. Reproducible and consistent results were obtained. It is thus concluded that STPA can be used as an objective method for evaluating the texture attributes of pounded yam. © Copyright 2005, Blackwell Publishing.Item Texture Profile Analysis Applied to Pounded Yam(Journal of Texture Studies (38): 355-375, 2007) Otegbayo, B.; Aina, J.; Abbey, L.; Sakyi-Dawson, E.; Bokanga, Mpoko; Asiedu, R.Textural 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.