Standard operating protocol for textural characterization of pounded yam. Biophysical characterization of quality traits, WP2
This document presents the Standard Operating Procedure (SOP) for instrumental texture evaluation of pounded yam developed by Bowen University team in Periods 3 and 4. The objective of this SOP was to develop and establish procedure for instrumental textural quality measurement for pounded yam prepared from varieties of yam tubers using a texture analyser. The results of the test showed that this method of texture evaluation is repeatable and discriminant. This was achieved and validated by CIRAD texture experts.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | monograph biblioteca |
| Language: | eng |
| Published: |
RTBfoods Project
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| Online Access: | http://agritrop.cirad.fr/602120/ http://agritrop.cirad.fr/602120/1/RTBfoods_SOP_Texture_Pounded%20yam_Nigeria.pdf |
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| Summary: | This document presents the Standard Operating Procedure (SOP) for instrumental texture evaluation of pounded yam developed by Bowen University team in Periods 3 and 4. The objective of this SOP was to develop and establish procedure for instrumental textural quality measurement for pounded yam prepared from varieties of yam tubers using a texture analyser. The results of the test showed that this method of texture evaluation is repeatable and discriminant. This was achieved and validated by CIRAD texture experts. |
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