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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/3081

Title: Suspending stability, texture and colour of tiger nut (Cyperus esculentus) beverage
Authors: Ahun, Rebecca Fanyima
Issue Date: 28-Feb-1997
Series/Report no.: 2246;
Abstract: Improvement studies for the preparation of Tiger nut beverage was undertaken by investigating specific processing methods used by the local producers. Parameters monitored were pH viscosity, total solids, particle size and colour. The research revealed that pretreating the tiger nut by blanching did not improve the colour of the tiger nut beverage as reported for soybean milk by Rubico et al., (1989). Tiger nut beverage heated to 65°C, 75°C and boiling temperatures as well as the unheated beverage were all unstable when stored undisturbed in a refrigerator for 5 days with the unheated beverage being the most unstable. However, stability of the beverage was improved with the addition of gum arabic at 2 % and 3 % (w/w) levels. Sensory analysis involving the overall acceptability of the beverage showed that consumers preferred the natural colour of the beverage compared to beverages which were artificially coloured. They also preferred vanilla flavoured beverage to the original flavour of the beverage.
Description: A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirement for the award of the Degree of Master of Science, 1997
URI: http://hdl.handle.net/123456789/3081
Appears in Collections:College of Science

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