{"title":"甜橙浆发酵粉掺入Akamu粉的质量评价","authors":"Peter Isah Akubor, Dorcas Owolagba, Ali Ikram","doi":"10.1080/15428052.2023.2269374","DOIUrl":null,"url":null,"abstract":"ABSTRACTAkamu was prepared from maize grains and oven dried at 50 C to constant weight. Flour was prepared from sweet orange fruits, fermented naturally for 5 days, oven-dried at 50 C, and sieved. Akamu powder was replaced with 0, 5, 10, 15%, and 20% fermented sweet orange pulp flour (FOPF). The proximate, mineral and phytochemical compositions of the akamu powder, FOPF, and the blend as well as the functional properties, were determined. Blends were used to prepare porridges, and the sensory attributes of porridges were evaluated. The addition of 5% FOPF significantly (p < 0.055) increased the flavonoids, phenols, and carotenoids in the blend over those of the 100% akamu powder. Conclusively, the incorporation of 5% FOPF produced akamu with more acceptable sensory attributes with improved proximate and phytochemical contents over 100% akamu.KEYWORDS: Akamusupplementationphytochemicalsproximate evaluationsensory attributes AcknowledgementsThe authors are thankful to Prince Abubakar Audu University, Anyigba, Kogi State, Nigeria and the University of Lahore to conduct this study.Disclosure statementNo potential conflict of interest was reported by the author(s).","PeriodicalId":46034,"journal":{"name":"Journal of Culinary Science & Technology","volume":null,"pages":null},"PeriodicalIF":0.9000,"publicationDate":"2023-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour\",\"authors\":\"Peter Isah Akubor, Dorcas Owolagba, Ali Ikram\",\"doi\":\"10.1080/15428052.2023.2269374\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"ABSTRACTAkamu was prepared from maize grains and oven dried at 50 C to constant weight. Flour was prepared from sweet orange fruits, fermented naturally for 5 days, oven-dried at 50 C, and sieved. Akamu powder was replaced with 0, 5, 10, 15%, and 20% fermented sweet orange pulp flour (FOPF). The proximate, mineral and phytochemical compositions of the akamu powder, FOPF, and the blend as well as the functional properties, were determined. Blends were used to prepare porridges, and the sensory attributes of porridges were evaluated. The addition of 5% FOPF significantly (p < 0.055) increased the flavonoids, phenols, and carotenoids in the blend over those of the 100% akamu powder. Conclusively, the incorporation of 5% FOPF produced akamu with more acceptable sensory attributes with improved proximate and phytochemical contents over 100% akamu.KEYWORDS: Akamusupplementationphytochemicalsproximate evaluationsensory attributes AcknowledgementsThe authors are thankful to Prince Abubakar Audu University, Anyigba, Kogi State, Nigeria and the University of Lahore to conduct this study.Disclosure statementNo potential conflict of interest was reported by the author(s).\",\"PeriodicalId\":46034,\"journal\":{\"name\":\"Journal of Culinary Science & Technology\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.9000,\"publicationDate\":\"2023-10-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Culinary Science & Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1080/15428052.2023.2269374\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Culinary Science & Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1080/15428052.2023.2269374","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Quality Evaluation of Akamu Powder Incorporated with Fermented Sweet Orange Pulp Flour
ABSTRACTAkamu was prepared from maize grains and oven dried at 50 C to constant weight. Flour was prepared from sweet orange fruits, fermented naturally for 5 days, oven-dried at 50 C, and sieved. Akamu powder was replaced with 0, 5, 10, 15%, and 20% fermented sweet orange pulp flour (FOPF). The proximate, mineral and phytochemical compositions of the akamu powder, FOPF, and the blend as well as the functional properties, were determined. Blends were used to prepare porridges, and the sensory attributes of porridges were evaluated. The addition of 5% FOPF significantly (p < 0.055) increased the flavonoids, phenols, and carotenoids in the blend over those of the 100% akamu powder. Conclusively, the incorporation of 5% FOPF produced akamu with more acceptable sensory attributes with improved proximate and phytochemical contents over 100% akamu.KEYWORDS: Akamusupplementationphytochemicalsproximate evaluationsensory attributes AcknowledgementsThe authors are thankful to Prince Abubakar Audu University, Anyigba, Kogi State, Nigeria and the University of Lahore to conduct this study.Disclosure statementNo potential conflict of interest was reported by the author(s).
期刊介绍:
The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations