| Autor: |
ADEDEJI, Temileye Omotayo, GBADAMOSI, Saka Olasunkanmi, TAIWO, Kehinde Adekunbi |
| Předmět: |
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| Zdroj: |
Annals: Food Science & Technology; 2019, Vol. 20 Issue 4, p894-908, 15p |
| Abstrakt: |
This research study was carried out to determine the organoleptic, antioxidant and storage properties of sorghum stem sheath-moringa instant drink stored at ambient temperature weekly for a month. The blends were produced from sorghum stem sheath and moringa leaf extractin the proportion of100: 0, 95: 5, 90:10, 85:15 and 0:100, respectively. The antioxidant properties of the samples were in the range of54.78-57.05%for (1, 1-diphenyl -2picryl hydrazyl) free radical (DPPH), 76.38-77.03% for Metal Chelating(MC), 172.22-173.87 GAE mg/lOOgfor Ferric Reducing Antioxidant Power (FRAP) and 76.38-77.03 GAE mg/lOOgfor Total Phenol Content (TPC). The vitamin C contents ranged between 0.23 and 0.92 mg/100ml. The antioxidant properties increased significantly (p < 0.05) with the degree of enrichment being dependent on the increased concentration of moringa extract inclusion. The sensory evaluation revealed that the sample with 15% moringa leaf inclusion was most preferred in terms of all the sensory attributes evaluated by the panelists.Storage tests showed that total soluble solids and vitamin C decreased while titratable acidity increased throughout the period of storage. In conclusion, the inclusion of 15% moringa leaf into sorghum stem sheath flour enhanced utilization of the leaf and provision of nutritious health promoting alternative new food product that can compete with the commercial flavoured drinks. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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