EFFECT OF SODIUM BENZOATE ON THE QUALITY AND SENSORY PROPERTIES OF KUNUN-ZAKI SUPPLEMENTED WITH GROUNDNUT

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April – May 2014, vol. 3, no. 5
pages: 426-431
Article type: Food Sciences of Food Sciences
Abstract: The quality parameters of kunu-zaki supplemented with groundnut was investigated in this study. Millet, groundnut, ginger, dry red pepper and sugar were used for the production. After production, some samples were pasteurized at 700C for 30 minutes and stored at refrigerated (oC) and ambient conditions (oC). A fresh control sample was also prepared at interval for comparison. Analyses were carried out to determine the chemical composition, microbiological and sensory qualities of product during storage over a period of twenty seven (27) days. Results showed that addition of groundnut improved chemical composition of the fresh samples. It could be attributed to the crude protein and the fat content in the added groundnut. The results were: moisture, 75.7%; crude protein, 13.06%; fat, 7.35%; ash, 0.39% and carbohydrate, 3.5%. The pH values for the fresh samples were: 3.31 (pasteurized refrigerated); 3.31 (pasteurized unrefrigerated); 3.57 (unpasteurized refrigerated); 3.64 (unpasteurized unrefrigerated) and 3.93 for the Fresh sample. The results of the mineral element (mg/100g) were: Ca, 152; Na, 0.19; Mg, 4.76; K, 2.74 and P, 123.22. There was no detection of the presence of the indicator organism – E coli. Results of the sensory evaluation of the product carried out using a five-man panel showed that there were no differences in the appearance, taste and flavor for the first day. However, the pasteurized refrigerated sample with the addition of sodium benzoate was better on the overall acceptability.
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