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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/9753

Title: Modeling the Formulation and Shelf Life of Avocado (Persea americana) Fruit Spread
Authors: Oduro, I.
Oldham, J.H.
Mensah, W.A.
Owusu, A.A.
Ofosu, I.W.
Issue Date: 2011
Publisher: American Journal of Food Technology
Citation: American Journal of Food Technology Year: 2011 | Volume: 6 | Issue: 8 | Page No.: 661-673 DOI: 10.3923/ajft.2011.661.673
Abstract: The aim of this study was to use a systematic scientific mixture design to formulate avocado fruit spread in order to retain its aesthetic properties. A two level-factorial with four formulation factors; masses of avocado pulp, sugar, gum and miscellaneous were varied to give a total of eight coded products, which were quantitatively sensory evaluated by eight trained panelists. The data obtained were modeled and used to predict the fruit spread formulation as 50 g of avocado pulp, 5 g of sugar, 9 g of miscellaneus, 0.5 g of xanthan gum on the sensory scores of color (0.52), taste (0.64), aroma (0.71), spreadability (0.72) and finger feel (0.80). The shelf life studies were done by running three tests: Peroxide value, sensory evaluation of spread color intensity on a score card with 1-10 cm scale and total colony forming unit. Though the shelf lives were modeled on three parameters it was rather concluded on microbial safety consideration as 47.50 days at a refrigeration temperature since color and peroxide deterioration could be easily controlled by additives.
Description: This Article was published by American Journal of Food Technology Year: 2011 | Volume: 6 | Issue: 8 | Page No.: 661-673 DOI: 10.3923/ajft.2011.661.673
URI: http://hdl.handle.net/123456789/9753
Appears in Collections:College of Science

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