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The functional and pasting properties of unripe plantain flour, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods

Unripe plantain flour (UPF) is hygroscopic and gets spoilt if not correctly processed, packaged and stored. Thus, the need to study the functional and pasting properties of the UPF, and the sensory attributes of the cooked paste (amala) as affected by packaging materials and storage periods. The UPF...

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Autori principali: Wasiu Awoyale, Hakeem Oyedele, Busie Maziya-Dixon
Natura: Artigo
Lingua:Inglês
Pubblicazione: Taylor & Francis Group 2020-01-01
Serie:Cogent Food & Agriculture
Soggetti:
plantain flour
plantain amala
packaging materials
storage period
sensory attributes
Accesso online:http://dx.doi.org/10.1080/23311932.2020.1823595
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