Abstract:As consumers we are all acutely aware of the texture when we eat or drink solids or liquids and there can no doubt that texture is an important determinant of food quality. Results from the development of the process for sorghum based cones suggested the importance of optimizing the appearance and texture in future studies in the cone development for better consumer acceptance. In this study sensory analysis was used to determine differences in the product texture due to changes in the formulation for fifteen different formulations for the sorghum cones; in view of optimizing the sorghum cone texture. The sensory panel was used to determine the texture rated according to hardness, crispness and overall acceptability. Panelists used a 6-point scale for sensory evaluation (6 = "extremely hard" to 1 = "soft") to rate hardness and 6 = "extremely crispy" to 1= "Not crispy" to rate crispness and a 9-point hedonic scale (9 = "like extremely"; 1 = "dislike extremely") to rate the overall acceptability. Cones formulations which ranked higher; 8.25 and 8.06 respectively than the control 7.5 in consumer acceptance where F14 (where the sorghum was decreased by 25 %) and F9 (where water was decreased by 14%). Formulation F14 which resulted in the best texture was thus be selected and adopted as the formulation for the sorghum ice cream cones.
Cooking food in polyethylene bags has of late substituted banana leaves in Uganda. However, such a practice is risky as chemical contaminants may migrate from polyethylene bags into food during cooking causing health complications. Therefore, this study was done to identify and quantify the levels of chemical contaminants (heavy metals) in black and green polyethylene bags. Polyethylene bags were ashed and digested with acid and heavy metal concentrations determined using an AAS. Samples analyzed contained heavy metals with concentrations ranging between; 1125 -1725, 76 -112, 35 -52, 18 -31 ppm for Pb, Cd, Cr and Co respectively. Heavy metal migration studies into posho cooked in the black polyethylene bags was done at 65 o C (T 1 ), 80ºC (T 2 ) and 95 o C (T 3 ). The highest migrated heavy metal concentrations 120.60, 12.25, 9.45 and 15.42 ppm for Pb, Cd, Cr and Co respectively were obtained at T 3 at the surface of the posho cube (0.5cm) after 5 hours of heating. While the lowest values for Pb (10.60 ppm), Cd (1.26 ppm), Cr (0.20 ppm) and Co (1.55 ppm) were obtained at T 1 towards the centroid of the posho cube (1.5 cm) after 2 hours of heating. Pb migrated highest followed by Co, Cr and Cd. Though small quantities migrated, over a long period of time they may accumulate in the body and cause health complications to the victims. To make this research of substantial importance to the polyethylene bag user, the findings were disseminated through media to the general public.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.