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


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


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Food Science and Technology
DOI Number: https://doi.org/10.9790/2402-1305011524
Publisher: International Organization of Scientific Research
Keywords: Kunun gyada; Peroxide value; Thiobarbituric acid value; Consumer acceptability and microbiological changes
Depositing User: Mr. Sazali Mohamad
Date Deposited: 09 Aug 2021 02:39
Last Modified: 09 Aug 2021 02:39
Altmetrics: http://www.altmetrics.com/details.php?domain=pasir.upm.edu.my&doi=10.9790/2402-1305011524
URI: http://psasir.upm.edu.my/id/eprint/82255
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