Evaluation of the functional quality of cowpea-fortified traditional African sorghum foods using instrumental and descriptive sensory analysis

LWT

Volumn 44, Issue 10, 2011, Pages 2126-2133

  Anyango, Joseph O ^a   de Kock, Henriëtte L ^a   Taylor, John R N ^a  

^a UNIVERSITY OF PRETORIA   (South Africa)

Author keywords

Cowpea; Food fortification; Food sensory analysis; Sorghum; Tannins

Indexed keywords

FLAVONOIDS; FUNCTIONAL FOOD; QUALITY CONTROL; STARCH; STIFFNESS; TANNINS; TEXTURES; VISCOSITY;

COWPEA; DESCRIPTIVE SENSORY ANALYSIS; FOOD FORTIFICATION; INSTRUMENTAL TEXTURE ANALYSIS; PEAK VISCOSITIES; SENSORY ATTRIBUTES; SORGHUM; STARCH RETROGRADATION;

SENSORY ANALYSIS;

EID: 80051783333     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.07.010     Document Type: Article

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