Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup

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dc.contributor.authorKolawole, Fausat
dc.contributor.authorBalogun, Mutiat
dc.contributor.authorOyeyinka, Samson
dc.contributor.authorSuleiman, Halima
dc.contributor.authorSanni-Olayiwola, H.O
dc.contributor.authorKareem, M.B
dc.date.accessioned2018-12-18T14:00:41Z
dc.date.available2018-12-18T14:00:41Z
dc.date.issued2018
dc.description.abstractVitamin A deficiency is a public health problem in Nigeria hitting hardest on people in the savannah zones. This has accounted for child mortality and blindness. Therefore, there is need to develop vitamin A rich food that is affordable and appealing to consumers. Orange-Fleshed Sweet Potato (OFSP) (Ipomoea batatas) is a variety of sweet potato now emerging as an important root crop with the possibility of tackling the problem of vitamin A deficiency. In this study, physicochemical properties and sensory quality of Kunun-zaki, a non-alcoholic beverage sweetened with OFSP syrup was compared to that sweetened with sugar and sugar syrup (100 ml/10g of sweetener). The result of the physicochemical properties showed that the kunun-zaki samples were not significantly different in their pH and total titratable acidity; with values ranging from 3.93-4.0 and 0.18-0.20 g/100ml, respectively. The kunun-zaki samples were however significantly different in their obrix content. The OFSP sweetened sample recorded the highest obrix value of 15.20o, followed by sugar sweetened kunun-zaki sample (13.30o) and sugar syrup sweetened kunun-zaki (11.63o). Result of the sensory analysis showed that the sample sweetened with OFSP syrup had the best sensory attributes. The OFSP sweetened sample also had the best sensory attributes evaluated (colour, flavor, texture and overall acceptability). The result of this study showed that Kunun-zaki sweetened with OFSP syrup was highly acceptable and could therefore serve as a dietary means of alleviating vitamin A deficiency especially in the northern part of Nigeria where the local beverage is mostly consumed.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1442
dc.language.isoenen_US
dc.publisherCroatian Journal of Food Science and Technologyen_US
dc.relation.ispartofseries10.2;
dc.subjectsyrupen_US
dc.subjectorange-fleshed sweet potatoen_US
dc.subjectKunun-zakien_US
dc.subjectsensory qualitiesen_US
dc.subjectvitamin A deficiencyen_US
dc.titleProduction and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrupen_US
dc.typeArticleen_US

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