sensory qualities.

Effects of Packaging Materials on Sensory Quality and Vitamin A Retention in Chin-Chin from Orange Fleshed Sweet Potato [Ipomoea batatas L. (Lam)] and Red Bambara Groundnut [Vigna subterranean (L) Verdc.] Flour Blend

A. A. Obomeghei & P. A. Ebabhamiegbebho · Asian Food Science Journal · 2020

Sensory quality and vitamin A retention in chin-chin stored using different packaging materials were evaluated. The Orange Fleshed Sweet Potato (OFSP) and Red Bambara Groundnut (RBG) flours were blended in ratio 50:50 for chin-chin production. Sensory quality, β-carotene and vita...

Open access Research Article 10.9734/afsj/2020/v17i230189

Physicochemical, Sensory and Microbial Qualities of Ice Cream Stabilized with Hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum)

K. O. Aremu, T. M. Okonkwo, C. M. Eze, C. H. Agwu, J. I. Agbaka & A. N. Ibrahim · Asian Food Science Journal · 2020

Aims: To investigate the physicochemical, sensory and microbial qualities of ice cream stabilized with hydrocolloids from Achi (Brachystegia eurycoma) and Ofor (Detarium microcarpum. Study Design: A 4×5 split-plot in completely randomized design. Place and Duration of Study: Depa...

Open access Research Article 10.9734/afsj/2020/v16i130162