Training on instrumental textural characterization of extensibility of pounded yam. Biophysical and textural characterization, WP2
The stretchability of pounded yam is considered a key textural attribute that is preferred by consumers of pounded yam who regard the attribute as important for accepting the pounded yam as high quality food product. In order to describe the sensory perception of stretchability of pounded yam quantitatively, it is necessary to develop instrumental protocols that can measure the sensory texture reliably. Instrumental extensibility can represent the sensory stretchability of pounded yam. The new SOPs for uniaxial extensibility and bi-extensional viscosity developed for pounded yam at CIRAD was used to determine the extensibility of pounded yam using the texture analyser instrument. The mission was conducted between 4-7 October 2022 to train the BOWEN University, Iwo team to set up the texture analyser and measure bi-extensional viscosity (BEV) of pounded yam using the lubricated squeezing flow (LSF) protocol; and to measure the extensibility of pounded yam using the uniaxial extensibility protocol. After demonstration of the protocols using available genotypes (Kamilu & Ewura), statistical evaluations were presented to inform of the accuracy, repeatability, and discriminability of the protocols. A few challenges were however encountered in the use of the Perten Instruments texture analyser for the measurements. These challenges were not encountered by the use of a Stable microsystems texture analyser at International Institute of Tropical Agriculture (IITA), where the training was eventually concluded. A new version of the software may be a solution. Also accessories adapted to this PERTEN analyser is required.
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| Format: | monograph biblioteca |
| Language: | eng |
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RTBfoods Project
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| Online Access: | http://agritrop.cirad.fr/603973/ http://agritrop.cirad.fr/603973/1/RTBfoods_Training_report_Textural%20characterization_Pounded%20Yam_Nigeria_2022.pdf |
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