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

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 t...

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Bibliographic Details
Published inEuropean food research & technology Vol. 220; no. 1; pp. 79 - 82
Main Authors Adelakun, O.E, Adejuyitan, J.A, Olajide, J.O, Alabi, B.K
Format Journal Article
LanguageEnglish
Published Heidelberg Springer Nature B.V 2005
Subjects
bulk density
carbohydrate content
corn flour
corn products
food acceptability
food composition
Food science
ingredients
kokoro
lipid content
physical properties
protein content
Sensory perception
sensory properties
snack foods
soy flour
Soybeans
swelling (materials)
water holding capacity
Nigeria
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Summary: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.[PUBLICATION ABSTRACT]
Bibliography:http://link.springer.de/link/service/journals/00217/index.htm
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-004-1034-y