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https://csirspace.foodresearchgh.site/handle/123456789/811Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Osei-Yaw, A. | - |
| dc.date.accessioned | 2017-11-08T08:11:10Z | - |
| dc.date.available | 2017-11-08T08:11:10Z | - |
| dc.date.issued | 1979 | - |
| dc.identifier.uri | https://csirspace.foodresearchgh.site/handle/123456789/811 | - |
| dc.description.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 | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana | en_US |
| dc.subject | Dehydration | en_US |
| dc.subject | Corn dough | en_US |
| dc.subject | Fermented maize meal | en_US |
| dc.subject | Sensory evaluation | en_US |
| dc.subject | Porridge | en_US |
| dc.title | Taste panel assessment of the effect of the condition of dehydration of fermented corn dough on the reconstituted porridge | en_US |
| dc.type | Technical Report | en_US |
| 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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