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Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder

The shelf stability of ready-to-consumekunun gyada powder samples were evaluatedfor 9 monthsby analyzing changes in water activity, colour, development of peroxides and rancidity, microbiological changes and consumer acceptability ofthe product stored at 24oC±2and relative humidi...

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Main Authors: Halilu, Musa, Mohd Ghazali, Hasnah, Karim, Roselina, Mohammed, Abdulkarim Sabo
Format: Article
Language:English
Published: International Organization of Scientific Research 2019
Online Access:http://psasir.upm.edu.my/id/eprint/82255/1/Storage%20stability%20studies%20and%20consumer%20acceptability%20of%20ready-to-consumekunun%20gyada%20powder.pdf
http://psasir.upm.edu.my/id/eprint/82255/
http://www.iosrjournals.org/iosr-jestft/pages/13(5)Series-1.html
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spelling my.upm.eprints.822552021-08-09T02:39:09Z http://psasir.upm.edu.my/id/eprint/82255/ Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder Halilu, Musa Mohd Ghazali, Hasnah Karim, Roselina Mohammed, Abdulkarim Sabo The shelf stability of ready-to-consumekunun gyada powder samples were evaluatedfor 9 monthsby analyzing changes in water activity, colour, development of peroxides and rancidity, microbiological changes and consumer acceptability ofthe product stored at 24oC±2and relative humidity of 41±2%. Resultsshowed stability in the water activity (aw) with a range between 0.37and 0.61. The peroxide value (PV) range between 0.19-0.52 meq/kg,KGP5 had the lowest peroxide value 0.19 meq/kg. The thiobarbituric acid value (TBA) of the product was low during the 9 months storage period.Valuesrange between 0.21-0.38 MAE/kg. The kunun gyada powder hadno mold, yeast, bacteria and coliform growth during the storage period. Thecolour of the product in terms of whiteness (L*) range between 85.47% -72.22%,sensory attributes (colour, appearance, texture and overall acceptability) of the product evaluatedbase on a 5 point hedonic scale showed that colour of the product was acceptable after 9 months of storage, the texture and appearance of the product was stable during the storage period.The overall acceptability score showedthat the KGP2 was more acceptable over the other products. International Organization of Scientific Research 2019-05 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/82255/1/Storage%20stability%20studies%20and%20consumer%20acceptability%20of%20ready-to-consumekunun%20gyada%20powder.pdf Halilu, Musa and Mohd Ghazali, Hasnah and Karim, Roselina and Mohammed, Abdulkarim Sabo (2019) Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder. IOSR Journal of Environmental Science, Toxicology and Food Technology, 13 (5 sr. 1). pp. 15-24. ISSN 2319-2399; ESSN: 2319-2402 http://www.iosrjournals.org/iosr-jestft/pages/13(5)Series-1.html 10.9790/2402-1305011524
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The shelf stability of ready-to-consumekunun gyada powder samples were evaluatedfor 9 monthsby analyzing changes in water activity, colour, development of peroxides and rancidity, microbiological changes and consumer acceptability ofthe product stored at 24oC±2and relative humidity of 41±2%. Resultsshowed stability in the water activity (aw) with a range between 0.37and 0.61. The peroxide value (PV) range between 0.19-0.52 meq/kg,KGP5 had the lowest peroxide value 0.19 meq/kg. The thiobarbituric acid value (TBA) of the product was low during the 9 months storage period.Valuesrange between 0.21-0.38 MAE/kg. The kunun gyada powder hadno mold, yeast, bacteria and coliform growth during the storage period. Thecolour of the product in terms of whiteness (L*) range between 85.47% -72.22%,sensory attributes (colour, appearance, texture and overall acceptability) of the product evaluatedbase on a 5 point hedonic scale showed that colour of the product was acceptable after 9 months of storage, the texture and appearance of the product was stable during the storage period.The overall acceptability score showedthat the KGP2 was more acceptable over the other products.
format Article
author Halilu, Musa
Mohd Ghazali, Hasnah
Karim, Roselina
Mohammed, Abdulkarim Sabo
spellingShingle Halilu, Musa
Mohd Ghazali, Hasnah
Karim, Roselina
Mohammed, Abdulkarim Sabo
Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder
author_facet Halilu, Musa
Mohd Ghazali, Hasnah
Karim, Roselina
Mohammed, Abdulkarim Sabo
author_sort Halilu, Musa
title Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder
title_short Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder
title_full Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder
title_fullStr Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder
title_full_unstemmed Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder
title_sort storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder
publisher International Organization of Scientific Research
publishDate 2019
url http://psasir.upm.edu.my/id/eprint/82255/1/Storage%20stability%20studies%20and%20consumer%20acceptability%20of%20ready-to-consumekunun%20gyada%20powder.pdf
http://psasir.upm.edu.my/id/eprint/82255/
http://www.iosrjournals.org/iosr-jestft/pages/13(5)Series-1.html
_version_ 1707767447191289856
score 13.211869

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