|Publisher||John Wiley $ Sons Inc.|
|Publication Title||Influence Of Particle Size Fractions On The Physicochemical Properties Of Maize Flour And Textural Characteristics Of A Maize-based Non-fermented Food Gel. International Journal Of Food Science And Technology, 44: 646-655.|
|Publication Authors||Bolade, M.K., Adeyemi, I.A. and Ogunsua, A.O.|
The physicochemical properties of fractionated maize flour and the textural characteristics of a maize-based nonfermented food gel (maize tuwo) prepared from the respective fractionated flours were evaluated. The maize flour was fractionated into four fractions: −3), water absorption capacity (1.9–2.1 g g−1) and oil absorption capacity (1.7–2.1 g g−1). The colour characteristics of the fractionated maize flour and the pasting properties were all affected by the fractionation. The cohesiveness index (strain at peak compressive force) of the food gel from the flour fractions ranged between 15% and 19.5% while the softness index of the food gel ranged between 16.7 and 17.5 mm. The relative high cohesiveness and softness indexes (i.e. 19.5% and 17.4 mm respectively) of maize tuwo prepared from the flour fraction of 75–150 μm can predispose the food gel towards easier hand-mouldability and swallowability respectively; being important quality indicators for its acceptability.
|Publication Title||Influence Of Hydrothermal Treatment Of Maize Grains On The Quality And Acceptability Of Tuwon Masara (traditional Maize Gel). Food Chemistry, 79: 479- 483.|
|Publication Authors||Bolade, M. K., Usman, M.A., Rasheed, A. A., Benson, E.L., and Salifou, I.|
The influence of hydrothermal treatment of maize grains, meant for flour production, on the quality and acceptability of tuwon