Predictability of the consistency of porridges using different methods to measure flour swelling

The consistency of porridge made from sweet potato, cowpea, soybean, sorghum, and maize flours was measured in a texture analysis method using back extrusion. The consistency measured was correlated to the swelling volume of the flours, and determined by centrifugation, gravity sedimentation, and least gelation concentration. The reference level of maximum acceptable consistency was estimated from measurements on two ready‐to‐use child porridges. In general, porridge consistency could not be predicted accurately from swelling volume measured using any of the methods. However, gravity sedimentation, which is the simplest, gave the most consistent results. This method could be used in the field to provide a conservative approximate maximum flour concentration for porridge of acceptable consistency.

Angaben zum Objekt

• Standort: Deutsche Nationalbibliothek Frankfurt am Main
• Umfang: Online-Ressource
• Sprache: Englisch

Verweise und Beziehungen

• Erschienen in: Predictability of the consistency of porridges using different methods to measure flour swelling ; volume:66 ; number:1-2 ; year:2014 ; pages:199-207 ; extent:9 ; Starch ; 66, Heft 1-2 (2014), 199-207 (gesamt 9)

Beteiligte, Orts- und Zeitangaben

• Urheber: de Carvalho, Irene Stuart Torrie ; Granfeldt, Yvonne ; Eliasson, Ann‐Charlotte ; Dejmek, Petr

Weitere Informationen

• DOI: 10.1002/star.201300010
• URN: urn:nbn:de:101:1-2023011206142898454561
• Rechteinformation: Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
• Letzte Aktualisierung: 15.08.2025, 07:23 MESZ