Physico-chemical, microbial and sensory properties of kunu zaki beverage sweetened with black velvet tamarind (Dialium guineense)

Simple item page
dc.contributor.authorAbiodun, Olufunmilola
dc.contributor.authorDauda, Adegbola
dc.contributor.authorAdebisi, Tunrayo
dc.contributor.authorAlonge, Christiana
dc.date.accessioned2018-03-22T13:24:52Z
dc.date.available2018-03-22T13:24:52Z
dc.date.issued2017-09
dc.descriptionUnderutilised fruiten_US
dc.description.abstractThis work determined the physicochemical, microbial and sensory characteristics of kunu zaki sweetened with black velvet tamarind (Dialium guinnense) flour. The outer covering and seed of black velvet was removed while the pulp was pulverized to obtain the flour. The tamarind pulp was analysed for its proximate and sugar contents. Kunu zaki was prepared according to standard method and 10, 20, 30, 40 and 50 g of the black velvet pulp was added to 1000 ml each of kunu zaki along with a control sample. The kunu zaki samples were stored at refrigeration temperature (4 ºC) for a period of 5 days. The physicochemical properties (pH, ºbrix, total titratable acidity), color, beta-carotene and vitamin C, microbial load and sensory attributes of the kunu zaki were analysed. The black velvet tamarind pulp had 42.01 g/100 g of total solid. The addition of black velvet tamarind (Dialium guinnense) to kunu zaki lowered the pH, thereby improving the keeping quality of the kunu zaki samples. The pH of kunu zaki ranged from 2.69-4.15 while the titratable acidity ranged from 5.44-10.06 %, the betacarotene and vitamin C content were high with a range of 3.10–36.6 mg/100 g and 4.73–47.25 mg/100 g respectively. The bacterial count ranged from 1-8.8 × 103 cfu/mL and a fungal count of 1-4.9 × 103 cfu/mL. Kunu zaki with 50 g of black velvet tamarind was the most preferred in terms of taste, appearance, aroma and general acceptability.en_US
dc.description.sponsorshipNoneen_US
dc.identifier.urihttp://hdl.handle.net/123456789/163
dc.language.isoenen_US
dc.publisherCroatian Journal of Food Science and Technologyen_US
dc.relation.ispartofseriesVolume 09;Number 01
dc.subjectBlack velvet tamarinden_US
dc.subjectBeverage,en_US
dc.subjectColour,en_US
dc.subjectKunu zakien_US
dc.subjectSorghum,en_US
dc.subjectSensory propertiesen_US
dc.titlePhysico-chemical, microbial and sensory properties of kunu zaki beverage sweetened with black velvet tamarind (Dialium guineense)en_US
dc.title.alternativeNoneen_US
dc.typeArticleen_US

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
7_rad_Abiodun.pdf
Size:
625.97 KB
Format:
Adobe Portable Document Format
Description:
Utilisation of one of our under-utilised fruits
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