Modelling the Color and Microbial Properties of Canned Ngu by Response Surface Method
Journal Title: Journal of Food Quality and Hazards Control - Year 2024, Vol 11, Issue 2
Abstract
Background: Ngu is an African salad dressing used to improve the stability and shelf life of African salad. The aim of this study was to produce canned Ngu using three stabilizers at various concentrations, constant sterilization temperature, and varied sterilization times. Methods: Ngu (50 L) was prepared from potash using three stabilizers at various concentrations. A three-level factorial response surface design was applied to generate the experimental runs for the production of the canned Ngu. The Ngu emulsion was filled inside 250 ml bottle jars, sterilized at 121 oC at various times, and canned. The color of the canned Ngu was evaluated using the Comission Internationale de l'Eclairage color scale, and its microbiological attributes, Total Viable Count (TVC) and Total Fungal Count was determined with standard procedures. The effect of the stabilizers (Akparata, Ofo, and Carboxyl Methyl Cellulose), stabilizer concentration, and sterilization time on the color and microbial properties of the canned Ngu was assessed. The Statistical Software Design Expert version 8.0.7 was utilized for response surface analysis and derivation of model equation. Results: Increase in sterilization time increased the a* value and decreased the b* value of the canned Ngu. The quadratic effect of stabilizer, stabilizer concentration, and sterilization time indicated that the alteration of stabilizer from Carboxyl Methyl Cellulose to Akparata and then to Ofo increased the L* value, of the canned Ngu. An increase in the quadratic effect of stabilizer concentration increased the a* value but decreased the L* and b* values of the canned Ngu. However, the TVC and b* value of the canned Ngu reduced as the quadratic effects of the sterilization time increased. Conclusion: Total Fungal Count and TVC value of all the canned Ngu samples were within acceptable limits, ensuring the samples safe for human consumption. DOI: 10.18502/jfqhc.11.2.15652
Authors and Affiliations
M. O. Iwe,P. C. Anya,S. Ubbor,A. N. Agiriga,C. Okoro,
Keywords
Related Articles
- EP ID EP744262
- DOI -
- Views 24
- Downloads 0
Benefits and Risks of Aquaculture Foods in Primary Health Care: A Mini-Review
Primary Health Care (PHC) is expected to serve as a basis for the country's health sector, of which it is the primary responsibility and priority, as well as the community's overall collective and economic prosperity. Pr...
Risk Assessment of Toxic Heavy Metals Concentration of Fish and Drinking Water in Nsukka Metropolis, South East, Nigeria
Background: Toxic Heavy Metals (THMs) threaten food safety and result in human poisonings. It seems to be few studies on THMs contamination in food chain in developing countries. Current investigation determine the conce...
Effects of Glycerol Plasticizer on Physical Characteristic of Whey-Konjac Films Enriched with Clove Essential Oil
Background: Edible film is a food packaging that can be eaten directly and have protection function of outside contamination. The purpose of this research is to know how about the effect of using a glycerol plasticizer t...
Evaluation of Tetracycline and Enrofloxacin Residues in Bovine Milk in Tehran Utilizing ELISA and HPLC Methods
Background: Milk is regarded as one of the most sources of nutrition in the world and has a high value for individual's health. Milk is consumed by sensitive groups including pregnant women, older adults, and children. T...
Effect of Processing Temperature on Storage Quality of In-Shell Hazelnut
Background: Drying is the one of the oldest methods for increasing the shelf life of food products. The objective of the present study was evaluation of effect of different drying temperatures on drying time and storage...