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https://csirspace.foodresearchgh.org/handle/1/811| Title: | Taste panel assessment of the effect of the condition of dehydration of fermented corn dough on the reconstituted porridge |
| Authors: | Osei-Yaw, A. |
| Keywords: | Dehydration;Corn dough;Fermented maize meal;Sensory evaluation;Porridge |
| Issue Date: | 1979 |
| Publisher: | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana |
| Abstract: | Taste panel scores have been used to assess the acceptability of cooked meal and porridge made from dehydrated fermented corn dough. The results have shown that dehydration above 120°C produces burnt flavour in the cooked products. Other dehydrated temperatures between 60ᵒC and 120ᵒC produce acceptable products |
| URI: | https://csirspace.foodresearchgh.site/handle/1/811 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Taste_Panel_Assessment_Effect_Dehydration_Fermented_Corn_Dough.pdf | 5.74 MB | Adobe PDF |  View/Open |
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