| Content | Abstract
This research work is on Production of pineapple wine. Wine was produced from Pineapple (Ananas Comosus). The pineapple is the common name for a tropical plant with edible fruit, which is actually a multiple fruit, consisting of coalesced barriers. The ratio of 1:4 (Pineapple– must: sugar) was used to produce wine using granulated sugar contained naturally augmented with baker yeast and water to produce pineapple wine. After 144h of fermentation, the color was changed from pineapple to whitish, and the taste was changed from sweet to sour. Others say that it has high foam and flocs with clean suspension because of long fermentation of the wine is a good amount of reducing sugars, which is most favorable for the growth of microorganisms and evidence of ( malo-lactic) fermentation in the production of wine. | Abstract
This research work is on Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea. The physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea were carried out in the proportions of 100:00, 70:30, 60:40, and 50:50 respectively. The proximate compositions of the samples were determined and they were labeled A-D. The value ranges:%Moisture content 5.50-7.50,%Crude protein 10.68-12.93,%FAT 22.50-20.51,%ASH 4.50-1.00,%Crude fibre 0/90-1.00 and Nitrogen free extract (CHO) 55.92-50.43%. The functional properties of the composite flour were bulk density, water absorption capacity, oil absorption capacity, viscosity, and pH. Their values are 0.46, 0.52, 0.40 And 0.46 g/mL, 2.76-2.98 g/ml, 1.98-2.56 g/mL, viscosity 2.54,2.47,2.56 and 2.48 S-2, the pH ranges 6.01-7.58.The sensory evaluations for the samples show that there was no significant difference at p0.05 for general acceptability, color, taste, and crispness. | Abstract
This research work is on Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended. Cookies were produced using 100% Wheat, 90%:10%, 80%:20%, 70%:30% and 60%:40% Corn– Soy composite. The Proximate Analysis showed that Moisture Content ranged from 5.0% to 8.3%, Fibre Content ranged from 0.59% to 1.14%, Fat Content ranged from 12.12% to 14.13%, Protein Content ranged from 12.01% to 14.14%, Ash content ranged from 1.39% to 1.74%, Carbohydrate Content ranged from 55.1% to 60.3%. The Mineral Analysis showed that calcium content ranged from 0.35mg to 0.48mg, 0.13mg to 0.29mg for Zinc, 0.36mg to 0.52mg for potassium and 0.06% to 0.24mg for Iron. The result for pasting properties showed that Peak Viscosity ranged from 77.58 to 40.10RVU, 28.85 to 20.10RVU for Trough Viscosity, 429.50 to 222.10RVU for Final Viscosity, 425.70 to 241.20RVU for Set Back, 53.80 to 33.40RVU for Break Down, 3 to 7mins for Pasting Time, 84.1o¬c to 88.24oc for Pasting Temperature. The result of the Sensory Evaluation of the cookie samples showed that all the five samples were accepted by the entire ten panelists. | Abstract
This research work is on Investigation on the quality of vegetable oils sold in Owerri market, Imo State. The quality of nine vegetable oil samples bought from the local market were physically, chemically and sensorily evaluated. The sensory evaluation was carried out at 9-point hedonic scale using a 20man panelists (at 95% confidence level). Results showed that the percentage free fatty acid contents of the vegetable oils ranged from 0.25 (for Turkey oil and Grand Soy Oil) to 1.00 for popular Brand I and II) acid values ranged from 0.49 mgNaOH/g for Grand Soy Oil to 1.99 mgNaOH/g for the two popular Brands. All the oil samples had percentage (%) moisture/matter volatile less than one percent with the exception of Sonula Soy Oil which was 1.10%. The specific gravity of the oils were approximately the same (0.900– 0.910 at 240C), while the smoke points of the vegetable oil samples were above 2000c. Organoleptic characteristics of fried eggs in the oil samples showed that Kings Vegetable oil and the popular brand I were‘moderately liked’ in all quality attributes according to the panelists. Keywords- Quality, Owerri Market, Vegetable Oils | Abstract
This research work is on The physico-chemical and sensory characteristics of fruit juice produced from water melon (Citrillis Salatir) and pineapple (Ananas Comosus). Physico–chemical sensory and characteristics of fruit juice produced from watermelon and pineapple juice were carried out. From the physicochemical analysis with pineapple juice, it has a PH value of 3.9% specific gravity value of 1.04% total soluble solids of 11.30% and titrable acidity of 0.3%. Juice produced with watermelon has titrable acidity of 0.37% total soluble solids value of 12.35% PH value of 4.0% and specific gravity of 1.05%. Juice produce with pineapple and watermelon has PH value of 7.9%, specific gravity of 2.09% total soluble solids of 23.65% and titratable acidity of 0.67%. From the sensory analysis with pineapple (AOA) it has a taste of 3% has flavour of 3.25% has colour of 2% and sweetness of 2.75%. Juice produced with watermelon (AOB) has a taste of 2.75% a colour of 1.75% and has a sweetness of 3%. Juice produced with pineapple and watermelon (AOC) has a taste of 3% has a flavour of 3.5 has a colour of 1.75% and has a sweetness of 3.25%. | Abstract
This research work looks into Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer. A shelf-stable pineapple juice was produced with gum Arabic as the stabilizer added in the following percentages0.2%,0.5%,0.6%,and0.8%. A sample to which no gum Arabic was added was produced which served as the control. The juice samples were stored under ambient temperature and proximate composition, vitamin C content, sensory evaluation, physiochemical evaluation, as well as weekly stability check were carried out on the product. The result obtained for the proximate composition of the juice samples showed that carbohydrate values, protein values, crude fibre and ash content increased while the moisture content decreased with a corresponding increase in percentage addition of gum Arabic. Vitamin C content was constant for all the samples. Physiochemical evaluation which was carried out on the fresh sample and the two(2) weeks old sample revealed an increase in the pH and total solid content of the samples and a reduction in titratable acidity and brix content of the samples with increased addition of gum Arabic.Sensory evaluation involving color, taste, aftertaste, mouthfeel, flavour, and general acceptability attributes showed that sample E was mostly significantly preferred(p0.05). Weekly stability check revealed that sample E was most resistant to sedimentation and sample A was least resistant to sedimentation. |
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