Document Detail

Sensory quality of marama/sorghum composite porridges.
MedLine Citation:
PMID:  20623711     Owner:  NLM     Status:  In-Process    
BACKGROUND: The edible seeds of marama beans are a good source of protein and fat and can potentially enhance the nutritional quality of sorghum products. Utilisation of marama flour in a composite porridge depends on sensory acceptance. Heating of marama beans before milling is used to inactivate trypsin inhibitors. Defatting of marama flour would improve shelf life. In this study, marama/sorghum composite porridges (10% solids) were prepared and subjected to descriptive sensory analysis, consumer acceptance testing, texture analysis, pasting and colour measurements.
RESULTS: Composite porridges had less cooked sorghum aroma/flavour but more intense overall aroma/flavour and were less viscous and less firm than sorghum porridge. Composite porridges prepared with flour from heated marama beans had a roasted nut flavour and were darker in colour compared with porridges prepared with unheated marama beans, which had a strong boiled nut aroma/flavour. Composite porridges from full-fat marama flours tasted more buttery/creamy. A bitter aftertaste was perceived in porridges from defatted marama flours. The 100% sorghum porridge and the composite porridge with full-fat flour were more acceptable to consumers.
CONCLUSION: Combining sorghum meal with full-fat marama bean flour has the potential to improve the sensory quality of sorghum porridge as a staple by providing acceptable sensory appeal.
Eugénie Kayitesi; Kwaku Gyebi Duodu; Amanda Minnaar; Henriette L de Kock
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of the science of food and agriculture     Volume:  90     ISSN:  1097-0010     ISO Abbreviation:  J. Sci. Food Agric.     Publication Date:  2010 Sep 
Date Detail:
Created Date:  2010-08-10     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  0376334     Medline TA:  J Sci Food Agric     Country:  England    
Other Details:
Languages:  eng     Pagination:  2124-32     Citation Subset:  IM    
Copyright Information:
Copyright 2010 Society of Chemical Industry.
Department of Food Science, University of Pretoria, Pretoria 0002, South Africa.
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