姜蒜粉配高粱ogi粥的评价

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2022-02-11 DOI:10.1080/15428052.2021.2024472

Olalekan J Adebowale, A. Adeyanju

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Evaluation of Sorghum-Ogi Gruel Complemented with Ginger and Garlic Powders

ABSTRACT Functional and physicochemical properties of sorghum-Ogi flour with added spices (ginger and garlic) powders at 2% and 4% (separately and in combination) were evaluated. Sensory evaluation was conducted on cooked blends using untrained panelists. The results showed that bulk density (0.75 g/ml – 0.33 gm/l), water absorption capacity (130–121%), and swelling capacity (8.86–6.47), pH (4.74–4.23) and total titratable acidity (0.27–0.17) of the samples decreased significantly, while the total soluble sugars were not significantly different. Sensory results showed that cooked Ogi samples differed in terms of color, taste, texture, and overall acceptance. Sample mixed with combined 2% garlic-4% ginger is the most preferred in terms of overall acceptability. There is an improvement in sensory attributes and the overall acceptability of sample with combined spices (2% garlic-4% ginger). Hence, Ogi with combined spices could be useful as food for the aged and sick people with little or no appetite.

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations