Search Results - "Kock, Henriette"

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 by Oladiran, Dolapo A., Emmambux, Mohammed N., de Kock, Henriëtte L.

“…In this study, the descriptive sensory attributes, oral processing characteristics of and subjective satiety responses for extrusion cooked cassava-soy…”
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Potential of defatted marama flour-cassava starch composites to produce functional gluten-free bread-type dough by Nyembwe, Patricia M., de Kock, Henriëtte L., Taylor, John R.N.

“…Marama bean is a drought-tolerant oilseed legume. Isolated marama bean protein has high foaming capacity, strong dough extensibility and good elasticity…”
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Undesirable Sulphur and Carbonyl Flavor Compounds in UHT Milk: A Review by Zabbia, Alex, Buys, Elna M, De Kock, Henriette L

“…Ultra High Temperature (UHT) processing leads to the formation of “cooked” and “flat” flavors in milk. These undesirable notes occur due to the volatile…”
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Decision tree scoring system to guide selection for consumer preference in sweetpotato breeding trials by Nakitto, Mariam, Ssali, Reuben T, Johanningsmeier, Suzanne D, Moyo, Mukani, Kock, Henriette, Berget, Ingunn, Okello, Julius J, Mayanja, Sarah, Tinyiro, Samuel Edgar, Mendes, Thiago, Benard, Yada, Chelengat, Doreen, Osaru, Florence, Bugaud, Christophe

“…BACKGROUND Previously, a lexicon and protocol for quantitative descriptive analysis (QDA) was established for the Uganda sweetpotato breeding program. The…”
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Relating consumer preferences to sensory and physicochemical properties of dry beans (Phaseolus vulgaris) by Mkanda, Alice V, Minnaar, Amanda, de Kock, Henriëtte L

“…BACKGROUND: Dry beans (Phaseolus vulgaris) have a range of varieties, colours and sizes. Differences in physicochemical and sensory properties influence…”
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The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives by Dankwa, Rita, Aisala, Heikki, Kayitesi, Eugenie, de Kock, Henriette L

“…Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa…”
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Meat Quality Parameters of Boschveld Indigenous Chickens as Influenced by Dietary Yellow Mealworm Meal by Selaledi, Letlhogonolo, Baloyi, Josephine, Mbajiorgu, Christian, Sebola, Amenda Nthabiseng, Kock, Henriette de, Mabelebele, Monnye

“…An experiment was conducted to examine the effects of yellow mealworm larvae ( ) meal inclusion in diets of indigenous chickens. A total of 160 mixed-sex…”
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Nutritional quality and antioxidant activity of marama–sorghum composite flours and porridges by Kayitesi, Eugénie, de Kock, Henriette L., Minnaar, Amanda, Duodu, Kwaku Gyebi

“…► Marama bean is a good source of protein, fat and phenolic compounds. ► Marama–sorghum porridges have improved nutritional content and energy values. ►…”
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Effect of micronisation of pre-conditioned cowpeas on cooking time and sensory properties of cooked cowpeas by Kayitesi, Eugénie, Duodu, Kwaku Gyebi, Minnaar, Amanda, de Kock, Henriette L

“…BACKGROUND: Cowpea is mostly utilised as cooked whole seeds. This is often achieved only after boiling for up to 2 h, resulting in high energy consumption and…”
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Would repeated consumption of sports drinks with different acidulants lead to hedonic adjustment? by Kinnear, Marise, de Kock, Henriëtte L.

“…► Repeated tasting of sports drinks with various acidulants caused hedonic adjustment. ► Subtle taste differences were noted after repeated exposure and…”
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Influence of PROP taster status on the consumer acceptability of food made from tannin sorghums by Kobue-Lekalake, Rosemary I, Taylor, John RN, de Kock, Henriëtte L

“…BACKGROUND: Condensed tannins in sorghum are powerful antioxidants, beneficial for health. However, tannin sorghums are believed to be unpalatable. The…”
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Sensory quality of marama/sorghum composite porridges by Kayitesi, Eugénie, Duodu, Kwaku Gyebi, Minnaar, Amanda, de Kock, Henriette L

“…BACKGROUND: The edible seeds of marama beans are a good source of protein and fat and can potentially enhance the nutritional quality of sorghum products…”
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Rat bioassay of the protein nutritional quality of soy-fortified sorghum biscuits for supplementary feeding of school-age children by Serrem, Charlotte A, de Kock, Henriëtte L, Oelofse, André, Taylor, John RN

“…BACKGROUND: Protein–energy malnutrition (PEM) remains a major deficiency disease among children in developing countries. The protein nutritional quality of…”
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Application of the dual attribute time-intensity (DATI) sensory method to the temporal measurement of bitterness and astringency in sorghum by Kobue-Lekalake, Rosemary I., Taylor, John R. N., de Kock, Henriëtte L.

“…Summary Bitterness and astringency are attributes generally cited as the cause of tannin sorghums being unpalatable. The objective here was to determine the…”
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Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials by Magano, Nomzamo, du Rand, Gerrie, de Kock, Henriette

“…Information on what drives consumers to like or dislike bread is needed to provide insight on developing gluten-free (GF) bread, using indigenous and…”
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Thermal treatments to partially pre-cook and improve the shelf-life of whole pearl millet flour by Nantanga, Komeine KM, Seetharaman, Koushik, de Kock, Henriette L, Taylor, John RN

“…BACKGROUND: Pearl millet flour is highly susceptible to rancidity during storage. Urbanization has created a demand for pearl millet flour with longer…”
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Effects of phenolics in sorghum grain on its bitterness, astringency and other sensory properties by Kobue-Lekalake, R.I, Taylor, J.R.N, De Kock, H.L

“…Despite the fact that condensed tannins are potentially important antioxidants, there is a general belief that tannins in sorghum confer objectionable sensory…”
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Effects of Sorghum Type and Milling Process on the Sensory Characteristics of Sorghum Porridge by Kebakile, M.M, Rooney, L.W, De Kock, H.L, Taylor, J.R.N

“…Improvement in the technology of sorghum grain milling for food use requires an in-depth understanding of how grain type and milling process affect the sensory…”
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Reduction in rancidity development in fortified whole‐grain maize meal by hot‐air drying of the grain by Taylor, John R. N., Kock, Henriëtte L., Makule, Edna, Hamaker, Bruce R., Milani, Peiman

“…Background and Objective Maize is the major staple in sub‐Saharan Africa. Whole‐grain maize meal (WGMM) is highly susceptible to rancidity development. This…”
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Dynamic Oral Texture Properties of Selected Indigenous Complementary Porridges Used in African Communities by Makame, James, Cronje, Tanita, Emmambux, Naushad M, De Kock, Henriette

“…Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of…”
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