Storage stability studies and consumer acceptability of ready-to-consumekunun gyada powder

• Main Authors: Halilu, Musa, Mohd Ghazali, Hasnah, Karim, Roselina, Mohammed, Abdulkarim Sabo
• Format: Article
• Language: English
• Published: International Organization of Scientific Research 2019
• Online Access: http://psasir.upm.edu.my/id/eprint/82255/1/Storage%20stability%20studies%20and%20consumer%20acceptability%20of%20ready-to-consumekunun%20gyada%20powder.pdf; http://psasir.upm.edu.my/id/eprint/82255/; http://www.iosrjournals.org/iosr-jestft/pages/13(5)Series-1.html
• Institution: Universiti Putra Malaysia

The shelf stability of ready-to-consumekunun gyada powder samples were evaluatedfor 9 monthsby analyzing changes in water activity, colour, development of peroxides and rancidity, microbiological changes and consumer acceptability ofthe product stored at 24oC±2and relative humidity of 41±2%. Resultsshowed stability in the water activity (aw) with a range between 0.37and 0.61. The peroxide value (PV) range between 0.19-0.52 meq/kg,KGP5 had the lowest peroxide value 0.19 meq/kg. The thiobarbituric acid value (TBA) of the product was low during the 9 months storage period.Valuesrange between 0.21-0.38 MAE/kg. The kunun gyada powder hadno mold, yeast, bacteria and coliform growth during the storage period. Thecolour of the product in terms of whiteness (L*) range between 85.47% -72.22%,sensory attributes (colour, appearance, texture and overall acceptability) of the product evaluatedbase on a 5 point hedonic scale showed that colour of the product was acceptable after 9 months of storage, the texture and appearance of the product was stable during the storage period.The overall acceptability score showedthat the KGP2 was more acceptable over the other products.