Sensory evaluation of different levels of Cadaba farinosa (Dangarafa) in Kunun zaki and determination of its position among other saccharifying agents

Gaffa, T Jideani, IA

T. Gaffa et Ia. Jideani, Sensory evaluation of different levels of Cadaba farinosa (Dangarafa) in Kunun zaki and determination of its position among other saccharifying agents, J FD SCI M, 38(4), 2001, pp. 405-406

10

INGLESE

Article

Food Science/Nutrition

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

0022-1155 → ACNP

38

4

2001

405 - 406

ISI

0022-1155(200107/08)38:4<405:SEODLO>2.0.ZU;2-1

The sensory characteristics of "Kunun zaki" prepared with different levels of Cadaba farinosa (Dangarafa) crude extract and its position among other s accharifying agents were determined. The concentration of the dangarafa cru de extract at 0.25% (v/v) level produced a more acceptable product with the highest mean scores in almost all the parameters studied. At a higher conc entration (0.30%), the extract imparted a pungent flavour with no pronounce d effect on colour and total soluble solids. The mean scores for sweetness, flavour, mouthfeel and overall acceptability at the same concentration (0. 30%) however, decreased. The presence of Cadaba farinosa crude extract in " Kunun zaki" when compared with other saccharifying agents like malted rice, sweet potatoes, soybean seed and malted sorghum was found to have no signi ficant difference (p>0.05) in colour and flavour. Further, the products fro m the different saccharifying agents were found to differ significantly at the same alpha level in sweetness, mouthfeel and overall acceptability.