Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend
Adeola, A., Ayansina, S., Kayode, G., Aderounmu, A., O,G, O. (2020). Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend. EKB Journal Management System, 17(2), 1-10. doi: 10.21608/ajfs.2020.150652
A. A Adeola; S. O. Ayansina; G. I. Kayode; A. R. Aderounmu; Ojo O,G. "Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend". EKB Journal Management System, 17, 2, 2020, 1-10. doi: 10.21608/ajfs.2020.150652
Adeola, A., Ayansina, S., Kayode, G., Aderounmu, A., O,G, O. (2020). 'Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend', EKB Journal Management System, 17(2), pp. 1-10. doi: 10.21608/ajfs.2020.150652
Adeola, A., Ayansina, S., Kayode, G., Aderounmu, A., O,G, O. Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend. EKB Journal Management System, 2020; 17(2): 1-10. doi: 10.21608/ajfs.2020.150652

Effect of Storage on Physical, Chemical, Microbial and Sensory Properties of a Formulated Biscuit Prepared from Sweetpotato- Pigeonpea-Banana Flour Blend

Alexandria Journal of Food Science and Technology
Article 1, Volume 17, Issue 2, December 2020, Page 1-10  XML PDF (2.47 MB)
Document Type: Original Article
DOI: 10.21608/ajfs.2020.150652
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Authors
A. A Adeola1; S. O. Ayansina2; G. I. Kayode3; A. R. Aderounmu3; Ojo O,G3
1Institute of Food Security, Environmental Resrources and Agricultural Research, Federal University of Agriculture, Abeokuta, P.M.B., 2240, Abeokuta, Ogun State, Nigeria.
2Department of Agricultural Administration, Federal University of Agriculture, Abeokuta, P.M.B., 2240, Abeokuta, Nigeria.
3Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, P.M.B., 2240, Abeokuta, Nigeria.
Abstract
Biscuit is gaining increasing prominence in the diet of Nigerians since most of them have adopted the western lifestyle. It is therefore a veritable vehicle to improve the nutritional well being of Nigerians. Storage is known to affect the quality attributes of biscuit. A nutritionally improved biscuit had been formulated from optimised sweetpotato, pigeonpea and banana flour blend. This study therefore evaluated the some quality attributes of the nutritionally improved biscuit stored at room temperature of 85% relative humidity. The moisture, colour, textural properties, rancidity, microbial load and sensory properties of the biscuit packed in high density polyethylene pouches (HDPE) and low density polyethylene pouch (LDPE) were investigated at 2 weeks interval. The water vapour transmission rate of the high density polyethylene pack and low density polyethylene pack were 4.052 x 10-13 g/mm/day/mmHg and 6.566x 10-13 g/mm/day/mmHg, respectively. The moisture content, free fatty acid and peroxide values which increased during storage varied from 6.75 to 13.2%, 1.48 to 3.77% and 1.6 to 2.43 meqO2/kg, respectively in LDPE, while the values increased from 6.75 to 10.35%, 1.48 to 2.83% and 1.6 to 2.37 meqO2/kg, respectively in HDPE. The L*, a*, b*, hardness, springiness, adhesiveness, cohesiveness and overall acceptability of the biscuit decreased in both LDPE and HDPE during storage. The biscuits stored in LDPE and HDPE were acceptable till 4 and 6 weeks, respectively.
Keywords
biscuit; cooking banana; microbial load; pigeonpea; storage
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