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

Citation
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
Citations number
10
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
ISSN journal
0022-1155 → ACNP
Volume
38
Issue
4
Year of publication
2001
Pages
405 - 406
Database
ISI
SICI code
0022-1155(200107/08)38:4<405:SEODLO>2.0.ZU;2-1
Abstract
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.