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Effect of Parkia biglobosa husk extracts and honey blend on the chemical, sensory and bacterial attributes of traditional West African soft cheese

This study examined the effect of Parkia biglobosa (Locust bean) husk extract and honey blend on the chemical, sensory and bacterial qualities of traditional West African soft cheese. In this study, soft cheese was treated with blends of honey and ethanol extract of P. biglobosa husk at varied level...

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Permalink: http://skupni.nsk.hr/Record/nsk.NSK01001029080/Details
Matična publikacija: Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online)
13 (2018), 1/2 ; str. 19-23
Glavni autori: Abiodun Badmos, Abdulhameed (Author), Dauda Adeyemi, Kazeem, Adeoye Oyeyinka, Samson, Nike Ahmed, Risikat, Titilope Akande, Fatimoh, Olusegun Lawal, Abdulkareem
Vrsta građe: e-članak
Jezik: eng
Predmet:
Sir > Kvaliteta sira > Med > Parkia biglobosa > Bakteriološka analiza > Rok trajanja
Online pristup: https://doi.org/10.31895/hcptbn.13.1-2.5
Hrčak
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024 7 |2 doi  |a 10.31895/hcptbn.13.1-2.5 
035 |a (HR-ZaNSK)001029080 
040 |a HR-ZaNSK  |b hrv  |c HR-ZaNSK  |e ppiak 
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042 |a croatica 
044 |a ci  |c hr 
080 1 |a 636/639  |2 2011 
080 1 |a 578/579  |2 2011 
100 1 |a Abiodun Badmos, Abdulhameed  |4 aut  |9 HR-ZaNSK 
245 1 0 |a Effect of Parkia biglobosa husk extracts and honey blend on the chemical, sensory and bacterial attributes of traditional West African soft cheese  |h [Elektronička građa] /  |c Abdulhameed Abiodun Badmos, Kazeem Dauda Adeyemi, Samson Adeoye Oyeyinka, Risikat Nike Ahmed, Fatimoh Titilope Akande, Abdulkareem Olusegun Lawal. 
300 |b Ilustr. 
504 |a Bibliografija: 28 jed. 
504 |a Summary 
520 |a This study examined the effect of Parkia biglobosa (Locust bean) husk extract and honey blend on the chemical, sensory and bacterial qualities of traditional West African soft cheese. In this study, soft cheese was treated with blends of honey and ethanol extract of P. biglobosa husk at varied levels of 0, 1, 2, 3 or 4% (being percentages of the milk used) for both of the components immediately after coagulation. Seven (7) treatments were studied in a completely randomized design and assessment of the proximate composition and sensory attributes of the cheese was done. The Total Bacterial Count (TBC) was also monitored throughout a five days period. The result revealed that the control cheese was highest in moisture, and ash, but lower in cheese fat content. General acceptability was highest for the cheese curds fortified at 1:3, 2:2 and 3:1 % Honey/P. biglobosa. The 3/1: Honey/P. biglobosa treated cheese showed the highest inhibition rate against bacterial growth. The treatments fortified with 1:3, 2:2 and 3:1 % Honey/P. biglobosa also had the lowest TBC for the days of microbial assay. Seratia odonrifera and Seratia liqueficiens were prominently identified at days 2 and 4 of storage. The study recommend the use of 1:3 , 2:2 and 3/1 % Honey/ P. biglobosa cheese curd fortification as an improvement of the nutritional, sensory and bacterial attributes of West African soft cheese. 
653 0 |a Sir  |a Kvaliteta sira  |a Med  |a Parkia biglobosa  |a Bakteriološka analiza  |a Rok trajanja 
700 1 |a Dauda Adeyemi, Kazeem  |4 aut  |9 HR-ZaNSK 
700 1 |a Adeoye Oyeyinka, Samson  |4 aut  |9 HR-ZaNSK 
700 1 |a Nike Ahmed, Risikat  |4 aut  |9 HR-ZaNSK 
700 1 |a Titilope Akande, Fatimoh  |4 aut  |9 HR-ZaNSK 
700 1 |a Olusegun Lawal, Abdulkareem  |4 aut  |9 HR-ZaNSK 
773 0 |t Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online)  |x 1847-7461  |g 13 (2018), 1/2 ; str. 19-23  |w nsk.(HR-ZaNSK)000740670 
981 |b Be2018  |b B01/18 
998 |b dalo1905 
856 4 0 |u https://doi.org/10.31895/hcptbn.13.1-2.5 
856 4 0 |u https://hrcak.srce.hr/205149  |y Hrčak 
856 4 1 |y Digitalna.nsk.hr 

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