Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12598
Abstract: BACKGROUND Stretchability is the most important sensory textural attribute considered by consumers of pounded yam. It is important both for the processor during pounding and for the consumer during consumption to measure this attribute while… read more here.
Keywords: consumer; pounded yam; extensibility; yam genotypes ... See more keywords
Evaluation of in vitro and in vivo Glycemic Index of common staples made from varieties of White Yam (Dioscorea rotundata)
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DOI: 10.3389/fnut.2022.983212
Abstract: Consumption of high Glycemic Index (GI) foods is a risk factor for increasing prevalence of diabetes mellitus (DM). The extent of variation in starch digestibility and GI of Yam varieties and products is not yet… read more here.
Keywords: yam; variety; glycemic index; starch ... See more keywords
Gender-Disaggregated Consumer Testing and Descriptive Sensory Analysis of Local and New Yam Varieties
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12030537
Abstract: Gender-disaggregated sensory evaluation has become an essential element that could enhance breeding activities by increasing the adoption of new varieties. The effect of age, sex and geographical location on descriptor preferences for boiled and pounded… read more here.
Keywords: yam; consumer testing; gender disaggregated; pounded yam ... See more keywords