Comparative study of the effect of dry and wet ginger (Zingiber officinale Roscoe) spice on the proximate and microbial safety of soybean beverage

Simple item page
dc.contributor.authorDauda, Adegbola
dc.contributor.authorAbiodun, Olufunmilola
dc.date.accessioned2018-03-22T14:15:55Z
dc.date.available2018-03-22T14:15:55Z
dc.date.issued2017-09
dc.descriptionSafety of food product.en_US
dc.description.abstractSoybean beverage, most common nutritious local beverages in Nigeria and other nations of the world, is a high protein beverage used as a dairy milk substitute with limited utilization due to natural or ambient conditions that serves as growth medium for micro-organisms, hence a short shelf life. This study examines the shelf life of soybean beverage preserved with ginger spice (dried at 70 ˚C, 80 ˚C, 90 ˚C and 100 ˚C and 2 g and 4 g of fresh/wet ginger respectively) over 7-week period. The samples were (A: plain soybean beverage; B: 200 ml soybean beverage + 2 g of ginger dried at 100 ˚C; C: 200 ml soybean beverage + 2 g ginger dried at 90 ˚C; D: 200 ml soybean beverage + 2 g ginger dried at 80 ˚C; E: 200 ml soybean beverage + 2 g ginger dried at 70 ˚C; F: 200 ml soybean beverage + 2 g fresh ginger; and G: 200 ml soybean beverage + 4 g fresh ginger respectively). The proximate, pH, microbial and sensory analyses of samples ranged as follows: 87.35% - 90.83% for moisture content; 0.58% - 0.65% ash content; 4.65% - 4.96% protein; 0.10%-0.26% fibre content; 2.06% - 2.98% crude fat and 1.68% - 4.17% carbohydrate and pH values ranged from 6.2 - 6.5. Microbiological analysis over storage period showed the control sample ranged from 0.4×106 -8.3×106 cfu/ml and treated samples 0.4×106 to 2.4×106 cfu/ml. Low values of the treated samples probably due to preservative and anti-microbial properties of the spice, with samples treated with dry ginger spice better preserved than others. Sensory evaluation by twenty eight persons showed that sample E: (200 ml soymilk+ 2 g ginger dried at 70 ˚C) was most preferred (for taste, aroma and overall acceptability), while there was significant difference in appearance of the samples.en_US
dc.description.sponsorshipNilen_US
dc.identifier.urihttp://hdl.handle.net/123456789/170
dc.language.isoenen_US
dc.publisherCroatian Journal of Food Science and Technologyen_US
dc.relation.ispartofseriesVolume 01;Number 04
dc.subjectSoymilken_US
dc.subjectGinger (Zingiber officinale Roscoe)en_US
dc.subjectProximate analysisen_US
dc.subjectMicrobiological analysisen_US
dc.subjectSafetyen_US
dc.subjectShelf lifeen_US
dc.subjectPreservationen_US
dc.titleComparative study of the effect of dry and wet ginger (Zingiber officinale Roscoe) spice on the proximate and microbial safety of soybean beverageen_US
dc.title.alternativeNoneen_US
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
CJFST-16-19 online (2).pdf
Size:
447.58 KB
Format:
Adobe Portable Document Format
Description:
Preservation of soybean juice product
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
1.69 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections