Chemical, Microbial and Sensory Properties ofImproved Shea Butter during Ambient Storage
| dc.contributor.author | U. I. Ibanga, A. Raji, A. K. Oladele and C. Isinguzo | |
| dc.date.accessioned | 2024-06-20T13:16:36Z | |
| dc.date.available | 2024-06-20T13:16:36Z | |
| dc.date.issued | 2015 | |
| dc.description.abstract | Manually extracted improved shea butters are vegetable fat from parboiled, fried, toasted and boiled shea kernel streated by clarification and deodorization with citric acid solution and coconut essence. They were packaged in transparent plastic containers and stored on the laboratory shelf at 28±2oC for four months. Sensory changes were monitored biweekly and peroxide and microbial changes were monitored weekly using standard methods. Unlike the traditionally processed shea butter which was not treated with citric acid and had an optimal sensory acceptability of two weeks, sensory attributes of improved shea butter samples improved during storage. There were neither noticeable microbial growths nor rancidity. Treatment with citric acid solution and coconut flavour thuspreserved the sensory attributes and keeping quality of improved shea butter at ambient storage. | |
| dc.identifier.citation | Ibanga, U. I., Raji, A., Oladele, A. K., & Isinguzo, C. (2015). Chemical, Microbial and Sensory Properties of Improved Shea Butter during Ambient Storage. Asian Journal of Agriculture and Food Sciences, 3(4). | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/1401 | |
| dc.language.iso | en | |
| dc.publisher | Asian Journal of Agriculture and Food Sciences | |
| dc.title | Chemical, Microbial and Sensory Properties ofImproved Shea Butter during Ambient Storage | |
| dc.type | Article |