Article
Instrumental procedures to assess the extensibility of pounded yam and relationship with sensory stretchability and consumer preferences.
Journal of the science of food and agriculture - 1 Jun 2024
Arufe Santiago, Ayetigbo Oluwatoyin, Domingo Romain, Adinsi Laurent, Djibril Moussa M Imayath, Honfozo Laurenda, Akissoé Noël H, Bouniol Alexandre, Mestres Christian
Abstract excerpt
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 screening large populations of yam genotypes intended for advanced breeding and eventual adoption. Texture determined by sensory evaluation and consumer perception is time...
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