Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder
The shelf stability of ready-to-consumekunun gyada powder samples were evaluatedfor 9 monthsby analyzing changes in water activity, colour, development of peroxides and rancidity, microbiological changes and consumer acceptability ofthe product stored at 24oC±2and relative humidi...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
International Organization of Scientific Research
2019
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/82255/1/Storage%20stability%20studies%20and%20consumer%20acceptability%20of%20ready-to-consumekunun%20gyada%20powder.pdf |
| _version_ | 1825951548796043264 |
|---|---|
| author | Halilu, Musa Mohd Ghazali, Hasnah Karim, Roselina Mohammed, Abdulkarim Sabo |
| author_facet | Halilu, Musa Mohd Ghazali, Hasnah Karim, Roselina Mohammed, Abdulkarim Sabo |
| author_sort | Halilu, Musa |
| collection | UPM |
| description | The shelf stability of ready-to-consumekunun gyada powder samples were evaluatedfor 9 monthsby analyzing changes in water activity, colour, development of peroxides and rancidity, microbiological changes and consumer acceptability ofthe product stored at 24oC±2and relative humidity of 41±2%. Resultsshowed stability in the water activity (aw) with a range between 0.37and 0.61. The peroxide value (PV) range between 0.19-0.52 meq/kg,KGP5 had the lowest peroxide value 0.19 meq/kg. The thiobarbituric acid value (TBA) of the product was low during the 9 months storage period.Valuesrange between 0.21-0.38 MAE/kg. The kunun gyada powder hadno mold, yeast, bacteria and coliform growth during the storage period. Thecolour of the product in terms of whiteness (L*) range between 85.47% -72.22%,sensory attributes (colour, appearance, texture and overall acceptability) of the product evaluatedbase on a 5 point hedonic scale showed that colour of the product was acceptable after 9 months of storage, the texture and appearance of the product was stable during the storage period.The overall acceptability score showedthat the KGP2 was more acceptable over the other products. |
| first_indexed | 2024-03-06T10:31:39Z |
| format | Article |
| id | upm.eprints-82255 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T10:31:39Z |
| publishDate | 2019 |
| publisher | International Organization of Scientific Research |
| record_format | dspace |
| spelling | upm.eprints-822552021-08-09T02:39:09Z http://psasir.upm.edu.my/id/eprint/82255/ Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder Halilu, Musa Mohd Ghazali, Hasnah Karim, Roselina Mohammed, Abdulkarim Sabo The shelf stability of ready-to-consumekunun gyada powder samples were evaluatedfor 9 monthsby analyzing changes in water activity, colour, development of peroxides and rancidity, microbiological changes and consumer acceptability ofthe product stored at 24oC±2and relative humidity of 41±2%. Resultsshowed stability in the water activity (aw) with a range between 0.37and 0.61. The peroxide value (PV) range between 0.19-0.52 meq/kg,KGP5 had the lowest peroxide value 0.19 meq/kg. The thiobarbituric acid value (TBA) of the product was low during the 9 months storage period.Valuesrange between 0.21-0.38 MAE/kg. The kunun gyada powder hadno mold, yeast, bacteria and coliform growth during the storage period. Thecolour of the product in terms of whiteness (L*) range between 85.47% -72.22%,sensory attributes (colour, appearance, texture and overall acceptability) of the product evaluatedbase on a 5 point hedonic scale showed that colour of the product was acceptable after 9 months of storage, the texture and appearance of the product was stable during the storage period.The overall acceptability score showedthat the KGP2 was more acceptable over the other products. International Organization of Scientific Research 2019-05 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/82255/1/Storage%20stability%20studies%20and%20consumer%20acceptability%20of%20ready-to-consumekunun%20gyada%20powder.pdf Halilu, Musa and Mohd Ghazali, Hasnah and Karim, Roselina and Mohammed, Abdulkarim Sabo (2019) Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder. IOSR Journal of Environmental Science, Toxicology and Food Technology, 13 (5 sr. 1). pp. 15-24. ISSN 2319-2399; ESSN: 2319-2402 http://www.iosrjournals.org/iosr-jestft/pages/13(5)Series-1.html 10.9790/2402-1305011524 |
| spellingShingle | Halilu, Musa Mohd Ghazali, Hasnah Karim, Roselina Mohammed, Abdulkarim Sabo Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder |
| title | Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder |
| title_full | Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder |
| title_fullStr | Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder |
| title_full_unstemmed | Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder |
| title_short | Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder |
| title_sort | storage stability studies and consumer acceptability of ready to consumekunun gyada powder |
| url | http://psasir.upm.edu.my/id/eprint/82255/1/Storage%20stability%20studies%20and%20consumer%20acceptability%20of%20ready-to-consumekunun%20gyada%20powder.pdf |
| work_keys_str_mv | AT halilumusa storagestabilitystudiesandconsumeracceptabilityofreadytoconsumekunungyadapowder AT mohdghazalihasnah storagestabilitystudiesandconsumeracceptabilityofreadytoconsumekunungyadapowder AT karimroselina storagestabilitystudiesandconsumeracceptabilityofreadytoconsumekunungyadapowder AT mohammedabdulkarimsabo storagestabilitystudiesandconsumeracceptabilityofreadytoconsumekunungyadapowder |