检索结果-南通市图书馆

Study of Physicochemical Properties of Some Traditional Vegetables in Ivory Coast: Seeds of Beilschmiedia mannii(Lauraceae), Seeds of Irvingia gabonensis(Irvingiaceae) and Volvariella volvaceae

引用

Food and Nutrition Sciences 2012年第1期3卷 14-17页

作者： Alexis Drogba Sahoré Jean Gnopo Nemlin achille fabrice tetchi 不详

Samples of fresh Volvariella volvaceae, dry seeds of Irvingia gabonensis and dry seeds of Beilschmiedia mannii), three traditional vegetables found on the market in Abidjan were studied in relation to their nutrients composition (protein, fat, carbohydrates), energy value, moisture, ash and minerals (Ca, Na, K, Mg, Fe). The results show that: Volvariella vol- vaceae is mushroom distinguished by its high rate of moisture (81% ± 0.530% fresh matter), high carbohydrate content (79.440% ± 0.24% dry matter) and protein content (17.010% ± 0.04% dry matter) very significant. Mineral composition contains more Na (1.880% ± 0.02% dry matter) and K (1.260% ± 0.12% dry matter). Seed of Irvingia gabonensis is rich in lipid (63.610% ± 0.70% dry matter) but it also contains appreciable levels of carbohydrates (23.250% ± 0.17% dry matter), protein (7.230% ± 0. 80% dry matter) and mineral matter (5.910% ± 0, 30% dry matter). These seeds of Irvingia gabonensis contain more K (0.678% ± 0.01% dry matter) and Ca (0.452% ± 0.09% dry matter). Seed of Beil- schmiedia mannii is rich in carbohydrates (92.080% ± 1.20% dry matter), and has a significant protein content (7.160% ± 0.11% dry matter), its mineral composition contains more than K (0.872% ± 0.05% dry matter).

关键词： Vegetables Mushroom Volvariella volvaceae Irvingia gabonensis Beilschmiedia mannii Seeds

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Improvement of Cashew Apple Juice (Anacardium occidentaleL.) by Association with Passion Fruit Juice (Passiflora edulis)

引用

Food and Nutrition Sciences 2021年第7期12卷 787-804页

作者： Marc Adou Yao Désiré Adjouman Kouadio Olivier Kouadio achille fabrice tetchi N’Guessan Georges Amani UFR des Sciences et Technologies des Aliments Université Nangui Abrogoua Abidjan C&ocirc te d’Ivoire Centre Suisse de Recherches Scientifiques en Cô te d’Ivoire (CSRS-CI) Abidjan CCentre Suisse de Recherches Scientifiques en C&ocirc te d’Ivoire (CSRS-CI) Abidjan C&ocirc te d’Ivoirete d’Ivoire

Despite many advantages, the many technologies studied to eliminate astringency from cashew apple juice are not all accessible and not adopted by processors due to the lack of financial means to access these sophisticated technologies. Thus, the formulation of mixed juice based on cashew apple juice and passion fruit juice has proved to be a way of adding value to the cashew apple, a co-product of the production of the nut. After the formulation of the mixed juice in different proportions and the sensory evaluation, it appears that the juice of formulation E is more appreciated by the tasters. Indeed, this juice has preferred sensory characteristics in terms of color (6.90), flavor (5.47), odor (6.42), settling (6.28) and overall acceptance (6.53). These characteristics are similar to those of passion fruit juice in terms of color, odor, and overall acceptance, where the latter obtained scores of 6.94, 7.17 and 6.00 respectively;and also, to those of cashew apple juice in terms of flavor and decanting, where the latter obtained scores of 5.19 and 6.14 respectively. Therefore, the addition of passion fruit juice to cashew apple juice results in a new product that is more appreciated when mixed with proportions of 90 mL of passion fruit juice and 10 mL of cashew apple juice. For example, passion fruit juice, due to its color, flavor, and odor, has helped reduce the pronounced astringency of raw cashew apple juice. Ultimately, formulation E is recommended to improve the organoleptic value of cashew apple juice.

关键词： Cashew Nut Cashew Apple Juice Passion Fruit Juice Sensory Analysis

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Influence of Traditional Inoculum and Fermentation Time on the Organoleptic Quality of "Attiéké”

引用

Food and Nutrition Sciences 2012年第10期3卷 1335-1339页

作者： Nimaga Daouda tetchi fabrice achille Kakou Cela Abodjo Nindjin Charlemagne Amani N’guessan Georges Food Technology Laboratory Formation and Research Unit of Sciences and Technologies of Food UFR/STA University of Abobo-Adjamé Ivory Coast Microbiology laboratory of UFR/STA University of Abobo-Adjamé Ivory Coast

To improve the process of “Attiéké” production by the standardization of the traditional inoculums, the effects of inoculums amount (6%, 8%, 10% and 12%) and fermentation time (6, 12 and 18 h) were studied and analyzed for their microbiological and sensory qualities using standard analytical procedures. The microbial analysis showed that Lactobacillus species (9.14 Log cfu/g) as the most important popular microorganism in the paste, followed by enterococci (7.64 Log ufc/g) species, yeasts and moulds (7.30 Log cfu/g) respectively. Sensory analysis revealed significant effects (p < 0.05), of inoculums quantity and fermentation time on the “Attiéké” quality. “Attiéké” obtained with 10% inoculums and after 12 hours of fermentation was identified as the optical inoculums amount and time for “Attiéké” production. The importance of traditional starter inoculums in “Attiéké” processing could be necessary to standardization at small and industrial scale the process of production.

关键词： Cassava Attieke Organoleptic Characteristics Traditional Inoculum Starter Culture

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：