Asian Science Citation Index is committed to provide an authoritative, trusted and significant information by the coverage of the most important and influential journals to meet the needs of the global scientific community.  
ASCI Database
308-Lasani Town,
Sargodha Road,
Faisalabad, Pakistan
Fax: +92-41-8815544
Contact Via Web
Suggest a Journal
 
Articles by C. Tchiegang
Total Records ( 2 ) for C. Tchiegang
  L. Tchatchouang Ngasop , C. Tchiegang , M. Parmentier and C. Kapseu
  The variation of some physical properties of the pulp of Canarium schweinfurthii Engl. fruits harvested from Bangangte-Cameroon undergoing treatment at 45C by wet and dry methods were studied, in order to define optimal softening conditions. Softening by the dry method was done by putting the fruits directly in an oven, whereas the wet process consisted of using water, at 45C for 0 to 70 min. The variations in mass during softening were evaluated and textural properties of the pulp, was carried out by double compression of the pulp. A gain and a loss of mass were observed during wet and dry softening respectively. It appears that, no matter the method, softening of Canarium schweinfurthii Engl. fruits results in a decrease in hardness, springiness, cohesiveness, gumminess and chewiness of the pulp. There is a significant correlation between the textural properties during softening (r = 0.99, p<0.05). Variations in mass observed are also correlated to the variations in textural properties of the pulp. r = -0.95 (p<0.05) for the wet method and r = 0.96 (p<0.05) for the dry method.
  P.D. Mbougueng , D. Tenin , J. Scher and C. Tchiegang
  In this study, starches were extracted from two cultivars of local Irish potatos (Solanum tuberosum) and tree cultivars of local Cassava (Manihot esculanta). These starches and a commercial Irish Potato Starch (IPS), where characterized with respect to their physico-chemical and functional properties. Significant differences (p< 0.05) were observed among starches as far as their proximate composition were concerned. The commercial starch showed the highest phosphorus content. The amylose content was observed to be significantly lower (p< 0.05) in the cassava starches than in the local Irish potato starches. The highest (p< 0.05) gelatinisation parameters were those of 2425 starch cultivar. Potato starch granules exhibited the largest granule size at 10, 50 and 90% diameter compared to those of cassava starches. Potato starches had wider particle size distribution compared to cassava starches. There were apparent differences, between species (Cassava and potatoes) with respect to granule morphology and size. No significant colour difference (p>0.05) was observed between the Sipiera starch cultivars and the Irish potatoes commercial starch.
 
 
 
Copyright   |   Desclaimer   |    Privacy Policy   |   Browsers   |   Accessibility