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EFFECT OF DRYING METHODS ON PHYSICOCHEMICAL AND SENSORY QUALITIES OF FUFU

 

作者: L. O. Sanni,   J. O. Akingbala,  

 

期刊: Drying Technology  （Taylor Available online 2000）
卷期: Volume 18, issue 1-2  

页码: 421-431

 

ISSN:0737-3937

 

年代: 2000

 

DOI:10.1080/07373930008917713

 

出版商: Taylor & Francis Group

 

关键词: Drying;Physicochemical;Qualities;Fufu;Cassava

 

数据来源: Taylor

 

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.

 

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