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包装材料对近似和感官品质的影响Ogiri,发酵西瓜种子(Citrullus寻常的l系列)产品

作者(年代):Peter-Ikechukwu我。安妮,Olawuni Ijeoma Kabuo O。副,Omeire C。格洛丽亚,比德N。伊芙琳,Osobie C。查尔斯,Osuigwe信心

瓜子(Citrullus vugaris l系列)排序,一个batchwas undehulled dehulled另一批。两批都洗了,煮(4小时)。之后允许酷,dehulled undehulled样本。此后,两人都是saparately裹在变白车前草的叶子,再煮2小时;排干;自然冷却,允许发酵72小时(主发酵)。主发酵后,直接成分dehulled样本和undehulled瓜子进行评估和比较。高直接从undehulled瓜子成分被发现,因此,发酵瓜子用于进一步分析。他们捣碎,用六种不同的包装材料(unblanched叶,叶子,脸色煞白,铝箔、干叶,透明的聚乙烯,黑色聚乙烯),然后储存在roomtemperature 72小时(二次发酵)。最终产品在当地被称为Ogiri-egusi(或Ogiri),一个当地的调料味道属性与特征。 The proximate and sensory qualities of the resultant Ogiri samples wrapped with different materials were subsequently evaluated, and statistical evaluation of data obtained from the analysis showed that the modern packaging materials (aluminumfoil, black polyethylene, and black polyethylene materials) sustained and improved the sensory qualities of Ogiri-egusi, with the black polyethylene being the best followed by the aluminumfoil. Proximate composition of the sample wrapped with modern packaging materials also compared favourably with samples wrapped with traditional packaging materials (unblanched, blanched, and dried leaves).