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Organoleptic Analysis of Doughs Fermented with Yeasts From A Nigerian Palm Wine (Elaeis guineensis) and Certain Commercial Yeasts.

Authors
  • I, Dayo-Owoyemi1
  • B, Boboye
  • Fa, Akinyosoye
  • 1 Department of Microbiology, Federal University of Technology, P. M. B. 704, Akure, Ondo State, Nigeria.
Type
Published Article
Journal
The Open Microbiology Journal
Publisher
Bentham Science
Publication Date
2008
Volume
2
Pages
115–120
Identifiers
DOI: 10.2174/1874285800802010115
PMID: 19088921
Source
Medline
Keywords
License
Unknown

Abstract

Yeasts isolated from a freshly tapped palm wine obtained from Akure, Nigeria were identified as Schizosaccharomyces pombe, Saccharomyces cerevisiae, Debaryomyces hansenii, Geotrichum lactis and Zygosaccharomyces rouxii. Each of the isolates was used to ferment wheat flour dough and baked. Sensory analysis of the doughs was carried out using leavening, texture, aroma, taste and appearance. Saccharomyces cerevisiae performed best in leavening the dough while Debaryomyces hansenii produced doughs with the best taste and aroma. Appearances of the doughs made with all the isolated yeasts did not differ significantly (P>0.05) from that of the dough that lacked yeast.

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