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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/7223

Title: Sensory Evaluation and Proximate Composition of Rock Buns and Cakes Prepared from Partially-dried Ripe Pawpaw Pulp Incorporated into Wheat Flour
Authors: Adubofuor, Joseph
AmoafoMensah, Michael
Keywords: Partially-dried ripe pawpaw,
Wheat flour
Rock buns
Cakes
Sensory attributes
Issue Date: 2012
Publisher: Journal of Agriculture and Food Technology
Citation: Journal of Agriculture and Food Technology,2(11)172-177, 2012
Abstract: The incorporation of partially-dried ripe pawpaw pulp into wheat flour for the preparation of Rock Buns and Cakes was studied. An evaluation of the chemical and organoleptic properties of the products was investigated. The Pawpaw was peeled, blended, drained and solar dried for four hours to obtain a semi-solid form of texture of partially dried pawpaw pulp. The wheat flour was substituted by the partially-dried pawpaw pulp at levels of 0, 10, 20, 30 and 40%. The sensory attributes evaluated by 50 untrained panelists were aroma, taste, aftertaste, texture and color. The overall acceptability of the products was determined using the overall mean score of the sensory attributes. Panelists also ranked the products in order of preference. The proximate composition and energy contents of the most accepted products and controls (100:0) were determined. The Rock Buns with 20% substitution had the highest overall mean score of 6.11 and was considered as the most acceptable product while the cake sample with 40% substitution of pawpaw pulp had the highest overall mean score of 6.76 and represented the most acceptable product among the product formulations. Generally the substitution of wheat flour with partially-dried ripe pawpaw pulp increased the proximate composition and energy contents of the most acceptable Rock buns and Cakes compared to their respective controls.
Description: Article published in Journal of Agriculture and Food Technology
URI: http://hdl.handle.net/123456789/7223
ISSN: 2090 – 424X
Appears in Collections:College of Science

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