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Polyphenol oxidase activity in white tan-plant-type sorghums: An important determinant of the relatively dark colour of their porridges

  • Published:2012-12-20 Issue:5 Volume:48 Page:941-946
  • ISSN:0950-5423
  • Container-title:International Journal of Food Science & Technology
  • language:en
  • Short-container-title:Int J Food Sci Technol

Author:

Hikeezi Doreen M.,Duodu Kwaku G.1,Chisi Medson2,Rooney Lloyd W.,Taylor John R.N.1

Affiliation:

1. Institute for Food, Nutrition and Well-being and Department of Food Science; University of Pretoria; Private Bag X20; Hatfield; 0028; South Africa

2. Zambia Agriculture Research Institute; C/o Golden Valley Agricultural Research Trust; Box 54; Fringilla; Zambia

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference33 articles.

1. Important sensory attributes affecting consumer acceptance of sorghum porridge in West Africa as related to quality tests;Aboubacar;Journal of Cereal Science,1999

2. An approved whole seed assay for screening wheat germplasm for polyphenol oxidase activity;Anderson;Crop Science,2001

3. Properties of 3-deoxyanthocyanins from sorghum;Awika;Journal of Agricultural and Food Chemistry,2004

4. Comparison of polyphenol oxidase activity in wheat and flours from Australian and US cultivars;Baik;Journal of Cereal Science,1994

5. Dicoloration of dough for oriental noodles;Baik;Cereal Chemistry,1995

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