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dc.contributor.authorSingh, Amandip
dc.date.accessioned2014-03-03T20:27:00Z
dc.date.available2014-03-03T20:27:00Z
dc.date.issued2003-05
dc.identifier.othersingh_amandip_200305_ms
dc.identifier.urihttp://purl.galileo.usg.edu/uga_etd/singh_amandip_200305_ms
dc.identifier.urihttp://hdl.handle.net/10724/20915
dc.description.abstractThe first objective was to determine if particle size distribution (PSD) of differently milled samples had an influence on hydration properties of the meals. The second objective was to select samples with particle size distribution most similar to the control and prepare akara from them. Functional properties of paste and akara quality were also determined. Sieve shaking and laser diffraction were used to determine PSD. Plate mill setting with the largest clearance yielded samples with 1558 microns mean diameter; this sample also produced akara that was most similar in proximate composition and textural quality to the control-WTM (wet milled). HM-2.54 (Hammer mill with 2.54 mm screen) was found to be the ideal sample as it had low amount of fat (~21%) and received high sensory ratings.
dc.languageeng
dc.publisheruga
dc.rightspublic
dc.subjectAkara
dc.subjectcowpeas
dc.subjectmilling
dc.subjectcowpea meal
dc.subjecthydration properties
dc.subjectparticle size distribution
dc.subjectsensory evaluation
dc.titleEnhancing the physical and functional properties of cowpea paste used in akara production through modification of milling and paste preparation methods
dc.typeThesis
dc.description.degreeMS
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorYen-Con Hung
dc.description.committeeYen-Con Hung
dc.description.committeeRobert D. Phillips
dc.description.committeeManjeet S. Chinnan


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