Effect of drying methods on physicochemical and sensory qualities of fufu

被引：8
作者：
Sanni, LO [1 ]
Akingbala, JO [1 ]
机构：
[1] Univ Agr, Dept Food Sci & Technol, Abeokuta, Nigeria
来源：
DRYING TECHNOLOGY | 2000年 / 18卷 / 1-2期
关键词：
drying; physicochemical; qualities; fufu; cassava;
D O I：
10.1080/07373930008917713
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Fufu was dried using rotary drier, cabinet drier and sun drying methods. The effects on the physical, chemical and sensory properties of fufu by the different drying methods were evaluated. The drying methods did not appreciably affect the yield, proximate composition or acidity of fufu, but affected pasting properties. Panellists (P < 0.05) rated the rotary dried fufu best.
引用
收藏
页码：421 / 431
页数：11
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