scholarly journals Comparative Study on the Proximate Composition, Functional and Sensory Properties of Turmeric (Curcuma longa) and Pawpaw (Carica papaya) Custard Products

2019 ◽  
pp. 1-11
Author(s):  
Nkiru E. Odimegwu ◽  
Collins N. Ubbaonu ◽  
Chigozie E. Ofoedu ◽  
Linda O. Akajiaku ◽  
Njideka E. Njoku ◽  
...  
Keyword(s):  
Comparative Study ◽  
Proximate Composition ◽  
Carica Papaya ◽  
Corn Starch ◽  
Curcuma Longa ◽  
Control Sample ◽  
Food Product ◽  
Sensory Properties ◽  
Contamination Level ◽  
Microbiological Analysis

Aim: To advance the creation of variety through food product development and innovation, a comparative study of custard products with Turmeric (Curcuma longa) and Pawpaw (Carica papaya) was done. Study Design: This study was made to fit into a one way Analysis of Variance. Place and Duration of Study: The research was carried out at the Department of Food Science and Technology laboratory, Federal University of Technology, Owerri, Nigeria, between March 2017 and August 2018. Methodology: Different ratios of corn starch to pawpaw or turmeric were used in the custard product while a commercial custard product was used as the control. The samples were evaluated for proximate composition, microbiological analysis, functional and sensory properties. Results: The water absorption capacity (1.44% to 1.64%), swelling index (5.27% to 6.77%), bulk density (0.68% to 1.55%) and gelation concentration (6.47% to 8.62%) of the turmeric treated custard and pawpaw treated custard were significantly different (P<0.05) from the control sample. The pawpaw treated custard had a higher protein and ash content compared to turmeric treated custard and control. With regards to the general acceptability of the custard products, the control was much accepted while the pawpaw sample was moderately accepted by the panellist. Microbial result showed that the pawpaw treated custard had an acceptable level of Streptococcus spp. The contamination level in the pawpaw treated custard, turmeric treated custard and the control were below the safety level recommended by International Microbiology Standard Limits for pseudomonas spp. Conclusion: The development of these custard products showed that pawpaw treated custard is acceptable and may compete favourably in the market since it has better aroma than some commercial custard present in Nigeria. It is also important to pay close attention to the handling and processing of these products so as to promote food product safety.

scholarly journals USING 7-POINT FACIAL HEDONIC SCALE TO COMPARE CHILDREN PREFERENCE TOWARDS PASTEURISED MILK AND UHT MILK: A CASE STUDY ON LOCAL COMMERCIAL PRODUCTS

2018 ◽  
Vol 55 (5A) ◽  
pp. 226
Author(s):  
Tu Viet Phu
Keyword(s):  
Milk Sample ◽  
Age Groups ◽  
Control Sample ◽  
Food Product ◽  
Sensory Properties ◽  
Acceptance Test ◽  
Uht Milk ◽  
Food And Beverage ◽  
The Difference ◽  
Hedonic Scale

Children are an important targeted consumer group of food and beverage industry nowadays, especially of dairy industry. Understanding children liking for sensory properties of a food product is the key for product development success. Pasteurised milk and UHT milk are two major choices for children drinking milk in Vietnamese market. The difference in production process of these two products, mostly the heating treatment, may occur differences in terms of sensory properties and by consequence affect children’s preference. The objectives of this study were then i) to verify ability of the 7-point facial hedonic scale in evaluating children preference of different age groups; and ii) to compare the degree of liking of pasteurised milk and UHT milk by children. 240 children aged from 4 to 13 participated to an acceptance test using 7-point facial hedonic scale. One pasteurised milk sample, one UHT milk sample and one UHT sweetened control sample collected from the market were tested. These 3 testing products belong to one local producer. Results showed that for all testing age groups children rated the control sweetened sample as the most favourite. This helps to justify that children of these ages are able to use the scale. There was no difference of children liking for tested pasteurised milk and UHT milk on all testing age groups. Possible sensory difference between these products is not resulted in preference differences among the testing children. Further results on the effect of age group, gender and general milk liking of children were also discussed. 

scholarly journals Proximate Composition and Sensory Properties of Complementary Food Formulated From Malted Pre-Gelatinized Maize, Soybean and Carrot Flours

2018 ◽  
Vol 7 (2) ◽  
pp. 17 ◽  
Author(s):  
Patience Chisa Obinna-Echem ◽  
Lucretia I Barber ◽  
Confidence I. Enyi
Keyword(s):  
Proximate Composition ◽  
Control Sample ◽  
Sensory Properties ◽  
Soy Flour ◽  
Crude Fibre ◽  
Overall Acceptability ◽  
Hedonic Scale ◽  
Flour Blends ◽  
Crude Fibre Content ◽  
Soy Flour Substitution

The nutrient and sensory properties of malted pre-gelatinized maize supplemented with varying amounts of soy and carrot flour was evaluated. The blends (Malted pre-gelatinized maize flour : Soy flour : Carrot flour) in grams were: A (80: 20: 0), B (73.125: 23.125: 3.75), C (66.250: 26.250: 7.50), D (65.625: 23.125:11.25), E (65: 20:15), F (63.125: 33.125: 3.75), G (63.125:25.625: 11.25), H (60: 25: 15) and I (100:0:0). There were significant (P ≤ 0.5) differences in the proximate composition of the blends. The moisture content ranged between 3.55 - 8.10%. The protein content of the samples increased (P ≤ 0.5) with the increase in soy substitution and varied from 11.61% for the control (sample I) to 21.53% for sample F. The fat, ash and crude fibre content of the blends varied from 1.68 - 10.86, 1.45 - 2.8 and 0.20 - 4.40% respectively. The control had significantly (P ≤ 0.5) the highest carbohydrate content of 75.61%, while it varied between 55.30 and 71.60 % for others. The energy values varied from 360.43 - 405.00 Kcal/g. The sensory scores were based on a 9-point hedonic scale, with 1 and 9 expressed as dislike extremely and like extremely. The assessors’ likeness for the sensory attributes (colour, texture, taste, aroma and general acceptability) was below neither like nor dislike. This study revealed that substitution with soybeans and carrot flours increased the nutrient composition of the malted pre-gelatinized maize, soybean and carrot flour blends. Particularly the soy flour as sample F with the highest soy flour substitution (33. 123g) had significantly the highest protein (21.53%), fat (10.86%) and energy (405 Kcal/g) values. This would be recommended for good quality porridge. Although, the sensory analysis revealed the need for further investigation on processing methods especially the malting process as to enhance the overall acceptability of the product. 

scholarly journals Physicochemical and sensory properties of corn starch custard soured with tamarind, soursop and lime

2020 ◽  
Vol 14 (3-4) ◽  
pp. 91-97
Author(s):  
Khadijat O. Salami ◽  
Azeezat A. Olorunlambe ◽  
Boluwatife O. Adesina ◽  
Femi F. Akinwande ◽  
Amina M. Ahmed El-Imam ◽  
...  
Keyword(s):  
Protein Content ◽  
Corn Starch ◽  
Reference Sample ◽  
Food Product ◽  
Cooking Time ◽  
Sensory Properties ◽  
Corn Flour ◽  
Overall Acceptability ◽  
Pasting Temperature ◽  
Flour Sample

Custard is a convenient food product, similar to ogi in appearance and viscosity, but lacks the sour taste typical of ogi. In this study, extracts (10% w/w) from tamarind, soursop and lime was added to custard samples and the physicochemical and sensory properties of the mixture was analysed. Corn gruel was included as the reference sample. Carbohydrate was the major component of the corn gruel (61.72%) and custard samples (66.27-74.42%). Corn gruel had substantially higher protein content (18.03%) than custard samples (8.03-8.62%). Custard samples were more dispersible in water, showed higher swelling power and significantly higher peak and final viscosities than the corn flour sample. However, the addition of souring agent did not significantly alter the cooking time and pasting temperature of custard. Custard may be soured with lime, tamarind and soursop to improve dispersibility, consistency, appearance, viscosity and sourness without significant changes in the overall acceptability of the product.

scholarly journals Effect of Ginger and Cinnamon on the Proximate Composition and Sensory Properties of Corn Ogi

2020 ◽  
pp. 78-85
Author(s):  
N. J. T. Emelike ◽  
A. E. Ujong ◽  
S. C. Achinewhu
Keyword(s):  
Moisture Content ◽  
Proximate Composition ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Control Sample ◽  
Sensory Attributes ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Standard Methods

Objective: Ogi is a fermented cereal gruel produced from maize, sorghum or millet. The objective of the study was to investigate the effect of ginger and cinnamon on the proximate composition and sensory properties of corn ogi. Methodology: Ogi slurry was prepared from corn and fortified with 5% ginger, 5% cinnamon, 5% ginger: 5% cinnamon and 2.5% ginger: 2.5% cinnamon spices and 100% corn ogi as control. The samples were analyzed for proximate composition and sensory properties using standard methods. Results: The results obtained from this study indicated that there was an increase in the moisture, ash, protein and fat contents of corn ogi spiced with ginger and cinnamon and a decrease in carbohydrate content. These increases were observed to be significant (p<0.05) with corn ogi samples spiced with ginger than for cinnamon except for crude fiber which was higher in ogi spiced with cinnamon. Moisture content of the ogi samples ranged from 8.53-9.79%, crude protein 5.13-6.37%, ash 0.19-0.30%, crude fiber 0.29-0.81%, carbohydrate 78.93-81.64% and energy contents 387.77-391.98 kcal. The inclusion of cinnamon and ginger had no significant (p<0.05) effect on the sensory properties of the unsweetened spiced ogi samples. Mean scores obtained for unsweetened ogi samples were low. Upon sweetening with sugar, these scores were increased for all sensory attributes. Sensory evaluation of sweetened ogi samples showed that the control sample was more preferred for all sensory attributes and this was followed closely by sample ogi spiced with 5% ginger. Conclusion: This study recommends the use of ginger at 5% for the fortification of corn ogi which will result in ogi with sensory properties similar to 100% corn ogi. It also showed the potential of fortifying corn ogi with ginger and cinnamon, either singly or as a blend, to enhance the nutritional quality of corn ogi.

scholarly journals Evaluation of the Functional, Proximate and Sensory Properties of Cowpea/Soybean Fortified Dabuwa (A Nigerian Dried Stiff Porridge) Produced from Different Cereals

2021 ◽  
pp. 1-14
Author(s):  
Maryam A. Jarma ◽  
Gervase I. Agbara
Keyword(s):  
Factorial Design ◽  
Proximate Composition ◽  
Crude Protein ◽  
Calorific Value ◽  
Food Product ◽  
Absorption Capacity ◽  
Sensory Properties ◽  
Fractional Factorial ◽  
Crude Fiber ◽  
Nutrient Density

Dabuwa is a dried stiff porridge made from fonio and maize in the ratio of 1:3, beef fat and spiced with fresh onion and caraway (black) seeds. It is a popular food indigenous to the Shuwa Arab nomads of North-eastern Nigeria. An attempt was made to modify dabuwa not only from maize but also from millet and rice. The cereal flours were supplemented with legume flours, the beef fat content was reduced, fresh onion and caraway seeds were replaced with a dried spice-mix of onion, ginger and cardamom. A 3×2×2×2 full factorial design was scaled down to a fractional factorial design of 3×2×2 which generated 12 runs. Supplementation (cowpea and soybean) was done at a constant level of 30%. Fonio was incorporated at either 12.5% (F1) or 22.5% (F2). Each formulation had the other cereal (maize, millet or rice) added at 57.5% (Ma1, Mi1, R1) or 47.5% (Ma2, Mi2, R2); while traditional dabuwa comprising of 25% fonio and 75% maize served as the Control. The blends and dabuwa were evaluated for functional and sensory properties, and proximate composition. Results indicated a general increase on water absorption capacity (216.76% to 270.34% of the blends) unlike oil absorption capacity (0.97ml/g to 1.09ml/g), and an enhanced bulk densities (0.74-0.86g/ml). Dabuwa samples enriched with soybean were shown to be denser in nutrients than those supplemented with cowpea, though no particular trend was observed. Moisture, ash, crude protein, crude fiber, fat, carbohydrate (by difference) and calorific contents of the blends varied significantly (p≤0.05) from 7.38 to 12.18%, 1.80 to 2.96%, 4.33 to 16. 29%, 1.62 to 6.59%, 2.45 to 9.57%, 53.66 to 82.90%, and 337.12-393.37kcal/100g respectively. Proximate composition of modified dabuwa varied thus:4.86-10.85%, 0.92-2.48%, 10.11-16.38%, 0.96-4.65%, 2.02-10.60%, 58.55-86.54%, and 351.03-421.17kcal/100g for moisture, ash, crude protein, crude fiber, fat, carbohydrate contents and calorific value respectively. Sensory scores revealed that rice- and maize-containing dabuwa were liked moderately, but millet containing dabuwa were neither liked nor disliked by the panelists. It was concluded that dabuwa could be prepared not only from maize, but also from rice or millet with legume fortification for enhanced nutrient density without affecting negatively the well known traditional sensory properties of the dabuwa.. Therefore, production and consumption of dabuwa should be re-popularized and its consumption patronized so as to provide macro and micro nutrients to the consumers and avoid the disappearance of a worthy age-old food product.

scholarly journals Effect of Gum Arabic Incorporation on the Proximate Composition and Sensory Properties of Biscuits Produced from Flour Blends of Wheat and Water Yam

2020 ◽  
pp. 1-11
Author(s):  
M. A. H. China ◽  
U. C. Oguzor ◽  
A. E. Ujong
Keyword(s):  
Wheat Flour ◽  
Sensory Analysis ◽  
Proximate Composition ◽  
Control Sample ◽  
Gum Arabic ◽  
Sensory Properties ◽  
Composite Flour ◽  
Yam Flour ◽  
Flour Blends ◽  
Water Yam

The aim of this study was to evaluate the influence gum Arabic incorporation on the proximate composition and sensory properties of biscuits produced from flour blends of wheat and water yam. Water yam was processed into flour and used in composite with wheat flour for biscuit production. Two formulations A and B were produced from the mixture of wheat and water yam flour in the ratios of 50:50 and 30:70, respectively. The two formulations each were used to produce biscuits with different concentrations of gum Arabic (0%, 0.3% and 0.5%) and 100% wheat flour as control. Biscuit samples were subjected to proximate and sensory analysis using standard methods. Increase in the concentration of gum Arabic resulted to an increase in the moisture content (5.63-6.41% and 5.31-6.01%), crude fibre (1.13-1.95% and 2.22-3.40%) and carbohydrate contents (76.96-78.99% and 73.73-77.75%) for formulations A and B, respectively. A decrease in the ash content (3.11-2.85% and 4.60-2.78%), fat (5.35-2.56% and 5.62-2.51%) and protein content (7.82-7.24% and 8.52-8.05%) was also observed as the concentration of gum Arabic increased for formulations A and B, respectively. Result of the sensory analysis revealed that the control biscuit sample was more preferable for colour, taste, flavor, softness and general acceptability while biscuit samples containing 0.5% gum Arabic was more preferred for crispiness and hardness. The result also showed that the incorporation of gum Arabic led to increased sensorial attributes of wheat/water yam composite biscuits. The control sample and biscuit sample containing 30% water yam flour, 70% wheat flour and 0.5% gum Arabic were significantly similar for crispiness, hardness, softness and overall acceptability suggesting that gum Arabic can be incorporated at 0.5% into wheat and water yam composite flour at 70% and 30%, respectively for the production of acceptable and quality biscuits.

scholarly journals Partial substitution of sucrose by non-nutritive sweeteners in sour orange marmalades: effects on quality characteristics and acute postprandial glycemic response in healthy volunteers

2021 ◽  
Vol 5 (11) ◽  
pp. 1-9
Author(s):  
Ameni Belkacem ◽  
Inès Ellouze ◽  
Hajer Debbabi
Keyword(s):  
Healthy Volunteers ◽  
Control Sample ◽  
Sensory Properties ◽  
Partial Substitution ◽  
Microbiological Analysis ◽  
Glycemic Response ◽  
Added Sugars ◽  
Safety Standards ◽  
Nutritional Benefits ◽  
Cie Lab

Background: Overconsumption of added sugars, particularly refined sugars, has been shown to be associated with adverse health concerns. Aim: The present study aimed to elaborate calorie-reduced marmalades with nutritional benefits as well as satisfactory sensory properties, in order to reduce sugar intake without compromising consumers' acceptance. Materials and methods: Two formulas of sugar-reduced marmalades were elaborated by substituting 30% of sucrose with different commercial non-nutritive sweeteners: a blend of aspartame-acesulfame-K and sucralose. Physico-chemical, sensory, and microbiological analyses were carried out, in comparison with control sample marmalade. Blood glucose concentrations were determined in 12 healthy volunteers, at 30-min intervals until 120 min after consumption of marmalades. Results: Marmalade quality characterization revealed a significant effect of sucrose substitution on dry extract, Brix, reducing sugars, aw, and CIE Lab color parameters, but not on pH and acidity. The microbiological analysis highlighted that marmalades’ sanitary quality was in accordance with safety standards. Interestingly, sensory analysis by trained panelists showed that the substitution of sucrose by an intense sweetening substance did not impair the sensory properties. Our data also indicate that consumption of calorie-reduced marmalades significantly reduced acute postprandial glycemic responses in healthy volunteers; this effect was more pronounced with sucralose. Conclusions: Taken together, our results showed that the use of sucralose can constitute a relatively healthy choice for food basket of families, in particular for those with high risk of lifestyle-related diseases. Keywords: Citrus marmalade, Aspartame-acesulfame-K, Sucralose, Calories reduction, Quality, Glycemic response.

scholarly journals Effects of Pawpaw (Carica papaya) Seed Flour Addition on the Quality of Wheat Bread

2021 ◽  
pp. 51-63
Author(s):  
O. A. Kure ◽  
E. D. Inelo ◽  
N. S. Donaldben
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Carica Papaya ◽  
Control Sample ◽  
Absorption Capacity ◽  
Wheat Bread ◽  
Crude Fibre ◽  
Seed Flour ◽  
Carica Papaya Seed ◽  
Papaya Seed

The effects of pawpaw (Carica papaya) seed flour addition to wheat based bread was studied. Matured, ripen pawpaw fruits were washed, and the seeds were collected, extracted, dried and milled. Different proportions of wheat and pawpaw seed flour with increasing level of pawpaw seed flour at 0, 2.5, 5, 7.5, 10 and 12.5% addition in wheat were prepared. Control sample was 100% wheat flour and its bread. The functional properties of the flours of wheat and pawpaw seed were determined. The proximate composition (breads and pawpaw seed flour), vitamins content and sensory attributes of the bread samples were determined using standard procedures. The GENSTAT Statistical Software (version 17.0) was used for data analyses. The Data obtained showed an increased oil absorption capacity (0.62-1.23 g/g), foaming capacity (14.54-19.88%) and a decreased water absorption capacity (1.88-1.35 g/g) and bulk density (0.78-0.41 g/cm3) with increased pawpaw seed flour addition. The proximate composition of the bread samples showed significant (p<0.05) increase in moisture (23.80-30.83%), ash (0.78-3.00%), crude fibre (0.58-1.48%), crude fat (2.20-9.68%) and crude protein (11.46-17.71%) but decrease in carbohydrate (61.19-37.31%) contents with increased pawpaw seed flour addition. The pawpaw seed flour showed proximate composition of 8.15% moisture, 7.46% ash, 5.44% crude fibre, 25.41% crude fat, 28.18% crude protein and 25.38% carbohydrate. Vitamin C (0.57-12.95 mg/100 g) and pro-vitamin A (0.26-7.37 µg/100 g) significantly (p<0.05) increased with increased pawpaw seed flour percentage while Vitamin B3 decreased with increased addition. Appearance and taste panel scores indicated that up to 5% addition of pawpaw seed flour was acceptable in bread formulation.

scholarly journals Effect of Soybean, Sorghum and African Breadfruit Flours on the Proximate Composition and Sensory Properties of Chin-Chin

2020 ◽  
pp. 85-98
Author(s):  
Ruth Ginika Ugwuanyi ◽  
John Ikechukwu Eze ◽  
Ebele Christiana Okoye
Keyword(s):  
Wheat Flour ◽  
Proximate Composition ◽  
Control Sample ◽  
Sensory Properties ◽  
Crude Fiber ◽  
Partial Substitution ◽  
Nutrient Contents ◽  
Overall Acceptability ◽  
Crude Fiber Content ◽  
African Breadfruit

This work investigated the proximate and sensory properties of chin-chin from the flour blends of wheat, African breadfruit, soybean, and sorghum. Chin-chin was produced from the blends of wheat: African breadfruit (BWF), wheat: soybean (SWF) and wheat: sorghum (SGW) in the ratios of 80:20, 70:30 and 60:40 for each blend and coded as BWF1, BWF2, BWF3 and SWF1, SWF2, SWF3 and SGW1, SGW2, SGW3 respectively. The control was 100% wheat flour (100:0) coded as WF. The proximate composition and sensory properties were determined. The results obtained show that partial substitution of wheat flour with breadfruit, soybean and sorghum flours caused a significant (p < 0.05) increase in the proximate composition of the samples. The crude protein content of samples BWF, SWF and SGW ranged from 15.73 to 19.34%, 19.2 to 24.62% and 9.11 to 10.73% respectively. The ash content of the samples ranged from 0.68 to 1.27%, 0.95 to 2.16% and 1.06 to 1.26% respectively and the crude fiber content ranged from 0.42 to 0.91%, 0.25 to 0.91% and 0.43 to 3.73% respectively. While the control sample (WF) had 13.08% of protein, 1.96% of ash and 0.80% of crude fiber. In terms of the overall acceptability, the control sample (WF) had the highest score (8.10) when compared with fortified samples followed by BWF3 (7.00). Although the control sample (WF) had the least nutrient contents compared to the fortified samples, yet, it was the most preferred by the panelists.

scholarly journals A Influence of Different Wrapping Materials on Microbiological, Physicochemical and Sensory Properties of Condiment Product ‘Ogiri-egusi’

2020 ◽  
Vol 1 (2) ◽  
pp. 34-43
Author(s):  
Francis Ire ◽  
Ogechi Eze ◽  
Ndukwe Maduka
Keyword(s):  
Proximate Composition ◽  
Ph Monitoring ◽  
Aluminum Foil ◽  
Sensory Properties ◽  
Local Market ◽  
Microbiological Analysis ◽  
Aluminium Foil ◽  
Fermentation Time ◽  
Melon Seeds ◽  
Banana Leaf

Ogiri’ is a locally fermented product from oil seeds such as melon seeds (Citrullus vulgaris). It is commonly used as condiments to enhance the flavour of the variety of foods. This study was aimed at determining the influence of different wrapping materials on microbial load, proximate composition, physicochemical and sensory properties of indigenous fermented melon seeds known as “ogiri-egusi”. Melon seeds obtained from the local market were dehulled, wrapped in banana leaf, boiled and mashed. The mashed ‘ogiri egusi’ was separately wrapped using aluminium foil, paper, banana leaf, transparent and black cellophane and allowed to ferment for five (5) days. Daily pH monitoring of the samples was carried out while microbiological analysis and proximate composition of the fermented products were determined using Standard Methods while Sensory evaluation was carried out using a 9-point Hedonic scale. The sample wrapped with banana leaf had the highest total heterotrophic bacterial count (THC) of 6.08 log10 CFU/g), total coliform count (CC) of 4.88 log10 CFU/g, total Staphylococcal count (TSC) of 5.07 log10 CFU/g) and total fungal count (TFC) of 3.75 log10 CFU/g). On the contrary, ogiri-egusi wrapped with aluminum foil had the lowest THC (5.84 log10 CFU/g), TCC (4.39 log10 CFU/g), TSC (4.83 log10 CFU/g), TLC (3.61 log10 CFU/g) and TFC (3.39 log10 CFU/g). Staphylococcus sp., Micrococcus sp., Bacillus sp. and Lactobacillus sp., Aspergillus niger, A. flavus, Fusarium sp., Saccharomyces sp., Penicillium sp. and Candida sp. were isolated from the samples wrapped with different materials. There was a slight increase in pH with an increase in fermentation time in all samples  irrespective of the wrapping material. There were significant differences (P<0.005) in proximate composition and sensory scores of the samples wrapped with different materials. Ogiri-egusi wrapped with aluminium foil was most preferred based on sensory scores. Considering the results obtained from the microbial analysis, proximate composition and sensory properties of ogiri-egusi wrapped with different materials, aluminium foil is recommended as a wrapping material. This will enhance the microbial and aesthetic qualities of this locally fermented condiment product for improved utilization.

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