Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria

Effect of textured soy protein (TSP) inclusion on the sensory characteristics and acceptability of local dishes in Nigeria

This study evaluated the sensory properties and general acceptability of textured soy protein (TSP) incorporated into egusi (white seed melon- Cucumeropsis mannii) soup (TSP-soup) and stew-sauce (TSP-stew) consumed in southern Nigeria. Thirty TSP samples of various sizes and colors from different ma...

Full description

Bibliographic Details
Main Authors: Emmanuel Oladeji Alamu, Maziya-Dixon Busie
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:Cogent Food & Agriculture
Subjects:
textured
soy protein
egusi soup
stew-sauce
sensory properties
acceptability
Online Access:http://dx.doi.org/10.1080/23311932.2019.1671749

Internet

http://dx.doi.org/10.1080/23311932.2019.1671749

Similar Items