W. Awoyale, H. Oyedele, Ayodele A. Adenitan, E. Alamu, B. Maziya-Dixon
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引用次数: 2
摘要
摘要将木薯碎预发酵96 h后倒木薯泥(BCM)与同一品种新鲜木薯泥按不同配比混合，制成后倒发酵gari (BFG)。同一品种的另一批发酵24 h、48 h、72 h和96 h，得到自然发酵gari (SFG)。采用标准方法对样品的化学成分和感官特性进行分析。结果表明，96 h SFG的水分、脂肪、CNP含量及pH值与BFG差异显著(p < 0.05)。BFG的总体可接受性与24 h和72 h SFG无显著差异(p > 0.05)。本研究提供的信息可以帮助加工商为不同的终端用户生产一致质量的gari。
Comparing Backslopped and Spontaneous Fermentation Based on the Chemical Composition and Sensory Properties of Gari
ABSTRACT The backslopped cassava mash (BCM) produced by pre-fermenting grated cassava for 96 h was mixed with fresh cassava mash from the same variety using different blend ratios and processed to backslopped fermented gari (BFG). Another batch of the same variety was fermented for 24 h, 48 h, 72 h, and 96 h to get spontaneous fermented gari (SFG). Standard methods were used to analyze the chemical composition and sensory properties of the samples. Results showed that the moisture, fat, and CNP contents, and the pH value of the 96 h SFG were significantly different (p < .05) from that of the BFG. The overall acceptability of the BFG was not significantly different (p > .05) from those of the 24 h and 72 h SFG. The information presented in this study may help the processors produce consistent quality gari for different end-users.
期刊介绍：
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations
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