Mineral composition, shelf-life and sensory attributes of fortified 'kunuzaki' beverage

• Autorzy: Abulude F O , Ogunkoya M.O. , Oni V.A.

Warianty tytułu

PL

Skład mineralny, trwałość i walory sensoryczne wzbogacanego napoju 'kunuzaki'

• Języki publikacji: EN

Abstrakty

EN

‘Kunuzaki’ is one of the nourishing and non-alcoholic beverages consumed in Nigeria. The processing involved washing of the grain (millet or maize or sorghum), parboiling, grinding, sieving, cooking, cooling and storage after production. In this work, the sample was fortified with vitamin C, calcium, iron, flavour and preservations. The control and fortified samples were subjected to mineral determination and organoleptic tests using standard methods. The shelf-life span of the samples was examined. From the results, the samples fortified with calcium and iron produced the highest calcium (64.8-73.5 mgkg'1) and Fe (8.1-9.2 mg kg1) values. The sample fortified with citric acid had the longest span (14 days) when stored at an ambient temperature. The best overall result was obtained in sample that contained all the additives.

PL

'Kunuzaki' jest odżywczym i bezalkoholowym napojem konsumowanym w Nigerii. Proces produkcyjny polega na myciu ziarna (proso, kukurydza lub sorgo), potem jego parowaniu, mieleniu, przesiewaniu, gotowaniu, chłodzeniu i przechowywaniu gotowego napoju. W ramach badań do próbek napoju dodawano: witaminę C, sole wapnia i żelaza oraz preparaty smakowo-zapachowe i utrwalające. Zarówno próbka wzorcowa, jak i wzbogacone były poddane analizom chemicznym i organoleptycznym. Najbardziej trwałe stwierdzono dla próbki z dodatkiem kwasu cytrynowego (14 dni). Najlepszą jakością charakteryzowały się próbki zawierające wszystkie badane dodatki.

Słowa kluczowe

EN

non-alcoholic beverage; mineral composition; additive; organoleptic attribute; mineral; beverage; food; fortification; kunuzaki beverage; Nigeria

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2006
• Tom: 05
• Numer: 1
• Opis fizyczny: p.155-162,fig.,ref.

Twórcy

autor

Abulude F O

• Federal College of Agriculture, Akure 340001, Ondo State, Nigeria

autor

Ogunkoya M.O.

autor

Oni V.A.

Bibliografia

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