Physicochemical and sensory properties of pineapple flavoured roselle powders

Gbadegesin, A.R.; Gbadamosi, Saka O.; Odunlade, T. V.

doi:10.1080/23311932.2017.1292833

Cited by 12 publications

(18 citation statements)

References 10 publications

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“…The vitamin C content of the stem sheath (0.00) mg/100 ml was relatively lower than Moringa Oleifera extract (4.43 mg/100 ml) [35]. Lack of vitamin C in the stem sheath is in agreement with the report of USDA Nutrient data base [56] that sorghum stem sheath does not contain vitamin C. Gbadegesin, et al [57] reported that the vitamin C status of beverages (such as zobo) can be improved by blending with plant materials and fruits. Adetuyi, et al [2] obtained a similar result for vitamin C content of sorghum stem sheath extract (0.00%) when forti ied with 50%, 60%, 70%, 80% and 90% orange and pineapple juices and reported proportionate values of 0.7, 1.3, 2.1, 2.8 and 3.5 mg/100 ml and (0.5, 0.9, 1.2, 1.7 and 2.1) mg/100 ml in the vitamin C content of the blends, respectively.…”

Section: Mineral Compositions (Mg/100 Ml) Of Sorghum Stem Sheath-sponsupporting

confidence: 75%

Quality Evaluation of Sorghum bicolor Stem Sheath Enriched with Spondias mombin Extract

To¹

2020

Arch Food Nutr Sci

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The nutritional compositions of sorghum stem sheath-Spondias mombin extract were evaluated. The enriched stem sheath extract were obtained by mixing sorghum stem sheath and Spondias mombin (iyeye) extract in varied proportions at 100:0; 0:100; 95:5; 90:10 and 85:15. The fi ve samples were subjected to analysis: proximate, mineral, vitamin C, antinutrient composition. Data obtained were analysed using descriptive and inferential statistics. The result showed that observable increases were noticed in proximate, vitamin C and mineral composition from 5% inclusion of Spondias mombin extract in sorghum stem sheath drinks. The anti-nutrient compositions: tannin, oxalate and saponin, ranged from (0.144 to 0.442, 0.303 to 0.385, 0.070 to 0.198) mg/100 ml, respectively for sorghum stem sheath-Spondias mombin extract which were within consumable safe limits. The study concluded that nutritious enriched drinks could be produced from sorghum stem sheath and Spondias mombin extract at ambient temperature.

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Section: Mineral Compositions (Mg/100 Ml) Of Sorghum Stem Sheath-sponsupporting

confidence: 75%

Quality Evaluation of Sorghum bicolor Stem Sheath Enriched with Spondias mombin Extract

To¹

2020

Arch Food Nutr Sci

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“…This is therefore the need for enrichment of sorghum stem sheath drink. The vitamin C content of sample SS (0.00 mg/100ml) was lower than the values (31.33 and 35.62) mg/100ml reported by Fasoyiro et al, 19 and Gbadegesin et al, 29 for roselle calyces extract, respectively. Vitamin C content in food is related to the state of freshness or dryness (Williams, 1998).…”

Section: Vitamin C Contents (Mg/100ml) Of Sorghum Stem Sheath-moringa...contrasting

confidence: 62%

“…This is in agreement with the report of USDA Nutrient data base (2009) that sorghum stem sheath does not contain vitamin C. Therefore, the vitamin C content measured from the non-alcoholic beverage was a result of the inclusion of moringa leaf which is rich in vitamin C content (4.43) mg/100ml as reported by Illyas et al, 28 . Gbadegesin et al, 29 reported that the vitamin C status of beverages (such as zobo) can be improved by blending with plant materials and fruits (Table 4).…”

Section: Vitamin C Contents (Mg/100ml) Of Sorghum Stem Sheath-moringa...mentioning

confidence: 99%

Comparative analysis on some quality attributes of sorghum stem sheath-moringa instant and infused drinks

T.O¹,

Taiwo²,

Gbadamosi³

2021

MOJFPT

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As per the records of World Health Organization (WHO), it is assumed that more than 60% of the global population is using the traditional medicine system in order to overcome several health related issues. Recent findings revealed that over 80% of the African population relies on medicinal plant species for their primary healthcare. Due to the unaffordability of conventional dugs, medicinal plants like sorghum stem sheath and moringa represent the key products for both urban and rural populations for their healthcare needs. These plants have found to have great therapeutic relevance for fighting major health problems. The research study investigated the proximate, vitamin C, mineral composition and organoleptic properties of sorghum stem sheath-moringa instant and infused drinks at ambient temperature. The result showed that minimal increases were observed in ash and vitamin C compositions of the enriched drinks with increased inclusion of moringa leaf extract. There was also a marginal increase in mineral contents not significantly improved in the enriched drink. The proximate compositions of the instant drinks were in the range of 0.079-0.232% (protein), 10.88-11.51% (carbohydrate), 0.005-0.008% (fat) and 0.25-0.28% (ash). The vitamin C contents of the infused drink ranged between 0.22 and 0.88 mg/100ml. Moreover, based on sensory evaluation, the sample with 15% moringa flour was most preferred in terms of all the sensory attributes evaluated by the panelists. This improved the nutritional value of the enriched drinks which can replace the laden fizzy carbonated commercial drinks in the market.

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“…The moisture was evaporated on a steam bath and then dried overnight in a forced air-drying oven at 105°C. On cooling, the pans and their dry contents were weighed and the percentage of total solids was calculated as follows: Titratable acidity (TA) TA was determined according to Gbadegesin et al [28] One g of ice cream sample was weighed and placed in a 100 mL glass beaker. About 40 mL of distilled water was added, heated to reach 70°C and allowed to stand for 1 h. The supernatant was filtered through Whatman filter paper no.…”

Section: Total Solids In Ice Creammentioning

confidence: 99%

Effect of roselle extracts on the selected quality characteristics of ice cream

Singo

Beswa

2019

International Journal of Food Properties

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In this study, different concentrations of aqueous extracts (5%, 10%, 15%, and 20% w/v) from roselle (Hibiscus sabdariffa) calyces were incorporated in formulations of soft-serve ice cream as functional additives. The roselleflavored ice cream was evaluated for physico-chemical properties (color, viscosity, pH, total solids, total titratable acidity, meltdown rate, overrun) and descriptive sensory properties. High concentration of roselle extracts had an effect on the colour of ice cream as shown by an increase (0-1.50) in redness (+a*-values) whilst the lightness (L*-values) of the ice cream decreased (80.30-64.20). As the concentration of roselle extracts increased in the formulation, the meltdown rate of the ice cream also increased from 0.74 to 2.33 g/min whilst a gradual decrease in viscosity (238.3 to 242.3 cP) was observed compared to the control (246 cP). The overrun progressively increased (14.01-33.49%) as the concentration of roselle extracts increased. The pH and total soluble solids significantly decreased (6.8-6.3 and 35.5-25.6°Brix, respectively) at higher concentrations of roselle extracts whilst total titratable acidity increased (0.16-1.5 g of malic acid per 100 g). The results of this study suggest that the ice cream sample with 5% roselle extract has a potential as a functional ice cream since it exhibited high overrun, low meltdown, desirable viscosity, high total solids and light color intensity. This ice cream was described by sensory panel as cream white, sweet and milky with vanilla flavor. The ice cream could be acceptable as consumers are familiar with its descriptive sensory properties. ARTICLE HISTORY

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Physicochemical and sensory properties of pineapple flavoured roselle powders

Cited by 12 publications

References 10 publications

Quality Evaluation of Sorghum bicolor Stem Sheath Enriched with Spondias mombin Extract

Quality Evaluation of Sorghum bicolor Stem Sheath Enriched with Spondias mombin Extract

Comparative analysis on some quality attributes of sorghum stem sheath-moringa instant and infused drinks

Effect of roselle extracts on the selected quality characteristics of ice cream

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