hrcak mascot   Srce   HID

Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2018.10.2.15

Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup

KOLAWOLE FAUSAT LOLA ; University of Ilorin, Department of Home Economics and Food Science, Nigeria
BALOGUN MUTIAT ADEBANKE ; University of Ilorin, Department of Home Economics and Food Science, Nigeria
OYEYINKA SAMSON ADEOYE ; University of Ilorin, Department of Home Economics and Food Science, Nigeria
SULEIMAN HALIMAH DAMILOLA ; University of Ilorin, Department of Home Economics and Food Science, Nigeria
SANNI-OLAYIWOLA HALIMAH OLAMIDE ; University of Ilorin, Department of Home Economics and Food Science, Nigeria
KAREEM MUSTAPHA BOLAJI ; University of Ilorin, Department of Home Economics and Food Science, Nigeria

Puni tekst: engleski, pdf (702 KB) str. 239-244 preuzimanja: 102* citiraj
APA 6th Edition
LOLA, K.F., ADEBANKE, B.M., ADEOYE, O.S., DAMILOLA, S.H., OLAMIDE, S.H. i BOLAJI, K.M. (2018). Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup. Croatian journal of food science and technology, 10 (2), 239-244. https://doi.org/10.17508/CJFST.2018.10.2.15
MLA 8th Edition
LOLA, KOLAWOLE FAUSAT, et al. "Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup." Croatian journal of food science and technology, vol. 10, br. 2, 2018, str. 239-244. https://doi.org/10.17508/CJFST.2018.10.2.15. Citirano 20.11.2019.
Chicago 17th Edition
LOLA, KOLAWOLE FAUSAT, BALOGUN MUTIAT ADEBANKE, OYEYINKA SAMSON ADEOYE, SULEIMAN HALIMAH DAMILOLA, SANNI-OLAYIWOLA HALIMAH OLAMIDE i KAREEM MUSTAPHA BOLAJI. "Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup." Croatian journal of food science and technology 10, br. 2 (2018): 239-244. https://doi.org/10.17508/CJFST.2018.10.2.15
Harvard
LOLA, K.F., et al. (2018). 'Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup', Croatian journal of food science and technology, 10(2), str. 239-244. https://doi.org/10.17508/CJFST.2018.10.2.15
Vancouver
LOLA KF, ADEBANKE BM, ADEOYE OS, DAMILOLA SH, OLAMIDE SH, BOLAJI KM. Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup. Croatian journal of food science and technology [Internet]. 2018 [pristupljeno 20.11.2019.];10(2):239-244. https://doi.org/10.17508/CJFST.2018.10.2.15
IEEE
K.F. LOLA, B.M. ADEBANKE, O.S. ADEOYE, S.H. DAMILOLA, S.H. OLAMIDE i K.M. BOLAJI, "Production and sensory evaluation of Kunun-zaki sweetened with orange fleshed sweet potato (Ipomoea batatas) syrup", Croatian journal of food science and technology, vol.10, br. 2, str. 239-244, 2018. [Online]. https://doi.org/10.17508/CJFST.2018.10.2.15

Sažetak
Vitamin A deficiency is a public health problem in Nigeria, hitting the people in the savannah zones the hardest. This has accounted for child mortality and blindness. Therefore, there is a need to develop vitamin A rich food that is affordable and appealing to consumers. Orange-Fleshed Sweet Potato (OFSP) (Ipomoea batatas) is a variety of sweet potato now emerging as an important root crop with the possibility of tackling the problem of vitamin A deficiency. In this study, the physicochemical properties and sensory quality of Kunun-zaki, a non-alcoholic beverage sweetened with OFSP syrup, was compared to the same beverage sweetened with sugar and sugar syrup (100 mL/10 g of sweetener). The result of the physicochemical properties showed that the kunun-zaki samples were not significantly different in their pH and total titratable acidity; with values ranging from 3.93 to 4.0 and from 0.18 to 0.20 g/100 mL, respectively. The kunun-zaki samples were however significantly different in their obrix content. The OFSP sweetened sample recorded the highest obrix value of 15.20o, followed by the sugar sweetened kunun-zaki sample (13.30o) and the sugar syrup sweetened kunun-zaki (11.63o). The result of the sensory analysis showed that the sample sweetened with OFSP syrup had the best sensory attributes. The OFSP sweetened sample also had the best evaluated sensory attributes (colour, flavour, texture, and overall acceptability). The result of this study showed that Kunun-zaki sweetened with OFSP syrup was highly acceptable and could therefore serve as a dietary means of alleviating vitamin A deficiency, especially in the northern part of Nigeria where the local beverage is mostly consumed.

Ključne riječi
syrup; orange-fleshed sweet potato; Kunun-zaki; sensory qualities; vitamin A deficiency

Hrčak ID: 210848

URI
https://hrcak.srce.hr/210848

Posjeta: 167 *