| Autor: |
Abidoye, Olawumi Abidemi, Taiwo, Kehinde Adekunbi, Adeniran, Hezekiah Adekanmi |
| Předmět: |
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| Zdroj: |
Annals: Food Science & Technology; 2017, Vol. 18 Issue 2, p117-137, 21p |
| Abstrakt: |
The effects of adding cocoa powder and different preservatives on the proximate composition, mineral, antioxidant and antinutrient contents of kununzaki - a fermented drink were investigated. The optimal processing conditions for the production of the drink enriched with cocoa powder was established. The most preferred sample (20%) in terms of cocoa powder addition was chosen with sensory evaluation after which preservatives were added. The drinks were stored at ambient and refrigerated temperatures for four weeks. The added cocoa powder increased the protein, ash, fat and moisture content from 1.40 to 3.12%, 0.16 to 0.38%, 0.38 to 0.93% and 84.95 to 91.20%, respectively and decreased the carbohydrate and energy content from 12.26 to 5.75% and 61.10 to 39.11 kJ, respectively. The pH decreased while the titratable acidity increased with storage time. The addition of cocoa powder increased the mineral content of the drinks significantly and increased the levels of some of the antinutrients but were within permissible level. There was an increase in the antioxidant activity. There were significant differences (P < 0.05) in the assessed sensory qualities. The study concluded that addition of 20% cocoa powder improved the protein, ash and fat content of Kununzaki and combination of lime and lemon not only improved the taste of the drink but also preserved the drinks longer than the commercial Kununzaki drinks for at least three weeks. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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