Physical, chemical and textural analysis

Abstract

The physical and organoleptic properties of traditional products have been characterized for several samples collected from the traditional processors for every version of the processes. From 6 to 28 samples collected for each of the 2 to 4 versions of the processes were analyzed in general, but a more limited number of samples (2 to 4 per version of the process) were analyzed for aroma of Akpan and Gowé. Particle size revealed significant differences in the process types of Akpan and Kenkey. This will have a great impact in the acceptability of the products as consumers generally look for a “smooth” (not rough) product. Texture was also significantly affected by the process. Gelatinization level appeared very diverse for Akpan, pointing out that cooking level is a critical point for this process for which gelatinization must not be completed. Gowé and Keneky are however completely cooked. Colour differences were also noticed between Keneky process types. Colour parameters could not be measured on Akpan and Gowé due to the failure of the equipment. Aroma compounds were identified for the first time on Gowé and Akpan. Some data are missing, in particular on Kishk Sa’eedi, due to the Egyptian revolution that delayed the collection of samples on field. All these measurements will serve as basic knowledge for controlling and targeting reenginering toward products of better quality. These data will be compared to sensorial and consumer data to best quantify the target of quality for each product