Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa

Table 2

List of sensory attributes selected for samples analysis and its references products ^a [24], ^b [25].

Attributes	Descriptions	Mode of testing	Rating scale	References
Color
1. Yellow	Close to the color of cake	By the sight	0: low; 10: strong	Cake
Texture
2. Smooth	Lack of particles on the surface, has a smooth surface	By the sight; By the fingers	0: low; 10: strong	Tomato surface
3. Sticky	Clings to fingers; Clings to teeth	By the fingers; In the mouth	0: low; 10: strong	175 g of tender wheat flour in 100 mL water, well kneaded (duration: 7 min) (100 mm)^a
4. Easy to mold	Moderate elasticity, may be mold easily	By the fingers	0: low; 10: strong	175 g of tender wheat flour in 100 mL water, well kneaded (duration: 7 min) (100 mm)^a
5. Tender	Low chewiness, require short time to chew before swallow	In the mouth	0: low; 10: strong	Foutou made from sweet potato (Ipomea batatas)
6. Pasty	Moderate gumminess, require small effort to chew before swallow	In the mouth	0: low; 10: strong	Puree of potato
7. Firm	Moderate hardness, resists to pression	By the fingers	0: low; 10: strong	Olive^b
Taste
8. Sweet	Sensation of sugar	In the mouth	0: low; 10: strong	Foutou made from sweet potato (Ipomea batatas)^a