Effect of soybean substitution on some physical, compositional and sensory properties of kokoro (a local maize snack) (original) (raw)

Abstract

Kokoro was prepared from maize–soybean flour mixtures in ratios of 100:0, 90:10, 80:20, 70:30, 60:40 and 50:50. The physical, compositional, and sensory characteristics of kokoro were evaluated. Protein and fat contents increased, while carbohydrate content decreased as the soy flour proportion of the flour mixture used in the kokoro was increased. The bulk density and water-holding capacity increased with increasing proportion of soybean flour, while the swelling capacity was found to decrease. High soy-substitution significantly reduced the sensory acceptance of kokoro. Sensory evaluation indicated that maize:soybean flour mixture ratios of 100:0 and 90:0 were the most acceptable to the panellists. European Food Research and Technology European Food Research and Technology Look Inside Article Metrics 3 Citations Other actions Export citation Register for Journal Updates About This Journal Reprints and Permissions Add to Papers Share Share this content on Facebook Share this content on Twitter Share this content on LinkedIn

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