Lemon and Lime

Jideani, Victoria A.; Jideani, Afam I. O.

doi:10.1002/9781118324097.ch20

Cited by 4 publications

(3 citation statements)

References 29 publications

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“…The pour plate method of knowing and counting the number of viable bacteria present in the sample was adopted as described by Jideani and Jideani ( 2006 ). Two grams of the sample was weighed out for analysis and evaluated.…”

Section: Methodsmentioning

confidence: 99%

Physico‐chemical, sensory, and microbiological assessments of wheat‐based biscuit improved with beniseed and unripe plantain

Agu

Okoli

2014

Food Science & Nutrition

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The consumption of cereal foods such as biscuit has become very popular globally. Partial replacement of wheat flour with beniseed and unripe plantain flours rich in protein, vitamins, and minerals will increase nutrient, diversify utilization of beniseed and unripe plantain, and increase biscuit variety. Wheat composite biscuit was produced from wheat, beniseed, and unripe plantain flours. The composite flour was mixed in the proportion of 100:0:0, 80:10:10, 70:20:10, 60:30:10, and 50:40:10% of wheat, beniseed, and unripe plantain, respectively. The physical, sensory, chemical, and microbial properties of the biscuits were determined. The physical properties ranged from 6.80 g to 8.30 g for weight, spread ratio 6.93–7.38, and break strength 500–690 g. There was no significant difference (P < 0.05) in taste, crispness, flavor and texture of the biscuits while significant differences (P < 0.05) existed in color and overall acceptability. The proximate composition of the biscuits ranged from 1.84% to 2.55% for moisture, protein 8.03–9.26%, fat 30.07–35.81%, ash 2.94–3.68%, crude fiber 0.47–0.80%, carbohydrate 48.74–55.96%, and energy 526.53–554.21 kcal/100 g. The microbial count of the best biscuit after 20 days of storage was 4.0 × 103 cfu/g for bacteria and mould contained 5.0 × 104 cfu/g. This study forms a basis for new product development for the biscuit food industry.

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Section: Methodsmentioning

confidence: 99%

Physico‐chemical, sensory, and microbiological assessments of wheat‐based biscuit improved with beniseed and unripe plantain

Agu

Okoli

2014

Food Science & Nutrition

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“…The color change perception for sweet chili and teriyaki was the least (Table 3). Ascorbic acid is heat sensitive (Kehrer et al, 2010), so lemon juice is susceptible to thermal abuse during processing and is especially prone to browning (Jideani and Jideani, 2012). Therefore, some variability in color parameters for this product is to be expected.…”

Section: Color Characteristicsmentioning

confidence: 99%

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Purohit,

Jain,

Sarkhel

et al. 2023

Front. Food. Sci. Technol.

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Introduction: The development of shelf-stable foods is necessary to reduce dependence on refrigeration during their storage and distribution. Current trends in shelf-stable foods have seen a continuous rise in consumer demand that triggers research studies in the formulation, shelf stability, processing, and manufacturing of sauces frequently used by the food service industry. This study evaluated the shelf-life stability of chicken wing sauce with different flavors (hot, lemon pepper, sweet chili, teriyaki, and mild).Methods: All sauce formulations were developed and thermally processed to pasteurize using the hot-fill-and-hold (87.75°C for 5 min) method in a portable container which was then kept at ambient temperature (18.35°C ± 2) for 12 months. The samples were drawn periodically and analyzed for color, rheology, sensory, and microbial load.Results: The study’s findings revealed that sauces with different flavors (hot, lemon pepper, sweet chili, teriyaki, and mild) significantly declined in color and appearance, including viscosity, after ten months of storage. A very similar trend was noticed in textural changes. With the advancement of storage time, textural changes became prominent in lemon pepper and sweet chili sauce compared to hot teriyaki and mild sauces. Microbial analyses indicated the absence of pathogenic organisms, and no microbial activity was observed throughout the storage for up to 12 months. Among all sauces studied in this research project, lemon pepper exhibited a drastic decline in flavor, including some rancidity development after seven months of storage.Discussion: Extension of the shelf life and overall quality of the most commonly used sauces in the food service industry is of paramount importance. A better understanding of the changes in the physicochemical properties of sauces during storage can help food processors understand the expected changes.

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“…It has been claimed that the grains have medicinal properties. It is recommended for patients with diabetes and for lactating women, and is also used as weaning food (Vodouche & Achigan-Dako, 2006;Jideani & Jideani, 2011). However, despite the widespread use of Digitaria exilis grains in the traditional system of medicine for the management of diabetes, there is very little information on the antioxidant activity of the grains.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Potential of Crude Powder, Methanol and Aqueous Extracts of Fonio Millet (Digitaria exilis) Grains

Omaji¹,

Osibemhe²,

Orji³

et al. 2021

Nig. J. Biotechnol

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This study evaluated the antioxidant potential along with total phenolic content, total flavonoid content of the crude powder, methanol and aqueous extracts of Digitaria exilis grains. The antioxidant activities of the crude powder and extracts were determined by measuring the reducing ability and hydrogen peroxide scavenging activity. The results showed that methanol extracts exhibited the highest total phenolic content (57.96 ± 6.84 mg gallic acid equivalence/g dried weight) and total flavonoid content (38.75 ± 9.76 mg quercetin equivalence/g dried weight) compared to the crude powder and aqueous extracts. A concentration- dependent increase in the reducing ability and hydrogen peroxide scavenging activity was observed in all the samples. The results were comparable to ascorbic acid, the standard antioxidant used. These results indicate that Digitaria exilis grains have antioxidant activity and may account for the use of the grains in traditional systems of medicine.

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Lemon and Lime

Cited by 4 publications

References 29 publications

Physico‐chemical, sensory, and microbiological assessments of wheat‐based biscuit improved with beniseed and unripe plantain

Physico‐chemical, sensory, and microbiological assessments of wheat‐based biscuit improved with beniseed and unripe plantain

Determination of quality kinetics, microbiology, and sensory properties of shelf-stable chicken-wing sauce

Antioxidant Potential of Crude Powder, Methanol and Aqueous Extracts of Fonio Millet (Digitaria exilis) Grains

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