Browsing Research Articles (Consumer Science) by Subject "Oral processing"

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Dynamic oral texture properties of selected indigenous complementary porridges used in African communities

Makame, James; Cronje, Tanita; Emmambux, Mohammad Naushad; De Kock, Henrietta Letitia (MDPI Publishing, 2019-06-21)

Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young ...
Extrusion cooking of cassava-soy flour with 200 g/kg wheat bran promotes slower oral processing during consumption of the instant porridge and higher derived satiety

Oladiran, Dolapo Abimbola; Emmambux, Mohammad Naushad; De Kock, Henrietta Letitia (Elsevier, 2018-11)

In this study, the descriptive sensory attributes, oral processing characteristics of and subjective satiety responses for extrusion cooked cassava-soy porridge with wheat bran at 0, 100 and 200 g/kg addition levels were ...

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