Suspending stability, texture and colour of tiger nut (Cyperus esculentus) beverage

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dc.contributor.authorAhun, Rebecca Fanyima
dc.date.accessioned2012-02-28T22:00:06Z
dc.date.accessioned2023-04-19T17:04:41Z
dc.date.available2012-02-28T22:00:06Z
dc.date.available2023-04-19T17:04:41Z
dc.date.issued1997-02-28
dc.descriptionA thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirement for the award of the Degree of Master of Science, 1997en_US
dc.description.abstractImprovement studies for the preparation of Tiger nut beverage was undertaken by investigating specific processing methods used by the local producers. Parameters monitored were pH viscosity, total solids, particle size and colour. The research revealed that pretreating the tiger nut by blanching did not improve the colour of the tiger nut beverage as reported for soybean milk by Rubico et al., (1989). Tiger nut beverage heated to 65°C, 75°C and boiling temperatures as well as the unheated beverage were all unstable when stored undisturbed in a refrigerator for 5 days with the unheated beverage being the most unstable. However, stability of the beverage was improved with the addition of gum arabic at 2 % and 3 % (w/w) levels. Sensory analysis involving the overall acceptability of the beverage showed that consumers preferred the natural colour of the beverage compared to beverages which were artificially coloured. They also preferred vanilla flavoured beverage to the original flavour of the beverage.en_US
dc.description.sponsorshipKNUSTen_US
dc.identifier.urihttps://ir.knust.edu.gh/handle/123456789/3081
dc.language.isoenen_US
dc.relation.ispartofseries2246;
dc.titleSuspending stability, texture and colour of tiger nut (Cyperus esculentus) beverageen_US
dc.typeThesisen_US
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