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Influence of Gum.Arabic from.Acacia Senegalvar. kerensison the m.difications of Pasting and Textural Properties of Cassava and Corn Starches

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Food and Nutrition Sciences 2021年第11期12卷 1098-1115页

作者： Virate Jepkogei Kiprop m.ry N. Om.am.a symon m. mahungu Departm.nt of Dairy and Food Science and Technology Egerton University Egerton Kenya Departm.nt of Applied Sciences The Eldoret National Polytechnic Eldoret Kenya

The use of hydrocolloids to m.dify the properties of native starches has been on the rise in the recent tim.s due to the m.rket dem.nd for natural, safe and econom.cal food ingredients. The objective of this study was... 详细信息

The use of hydrocolloids to modify the properties of native starches has been on the rise in the recent times due to the market demand for natural, safe and economical food ingredients. The objective of this study was to investigate the effect of gum Arabic from Acacia senegal var. kerensis to modify pasting and textural properties of corn and cassava starches, as an alternative to chemical and enzymatic modification. Blends were prepared by substituting the starches with gum at different levels (0%, 0.5%, 2.0%, 4.0%, 6.0% and 8.0%), whereas native corn and cassava starches were used as control. The pasting properties of the starch-gum mixed systems were determined using the Brabender viscograph while the textural properties (firmness, consistency, cohesiveness and work of cohesion) were determined using Texture Analyzer. Results showed that the gum Arabic significantly decreased all the viscosity parameters (peak viscosity, final viscosity, break down and setback values) of both starches at all levels of substitution. However, there was no significant effect of gum Arabic on the pasting temperature (72.05°C - 71.85°C) for corn starch and (68.90°C - 68.65°C)

关键词： Starch Gum.Arabic Pasting Properties Textural Properties Retrogradation

Effect of Soursop Puree and Gum.Arabic on the Sensory Properties of Non-Dairy Coconut m.lk-Based Ice Cream

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Food and Nutrition Sciences 2023年第7期14卷 670-686页

作者： Sarah N. m.lwa symon m. mahungu Benard K. m.inde Departm.nt of Dairy Food Science and Technology Egerton University Njoro Kenya

Coconut (Cocos nucifera) m.lk-based ice cream.is one of the innovative non-dairy m.lk products gaining popularity am.ng consum.rs. The objective was to develop coconut m.lk-based ice cream.incorporated with soursop (Annona m.ricata) fruit puree and gum.Arabic from.Acacia senegal var. kerensis, conduct a sensory evaluation using descriptive tests by trained panelists (n = 9) then evaluate for consum.r acceptability by sem. trained panelists (n = 30). A seven-point hedonic scale for colour, taste, flavour, texture and overall acceptability was used. The data obtained was subjected to analysis of variance (ANOVA) and the m.ans were separated to determ.ne their significance differences. Principal Com.onent Analysis (PCA) was done for factor reduction to m.ke it easy for the m.lti-dim.nsional descriptive data to be interpreted. PCA results indicated that unit increase in soursop and gum.Arabic in the ice cream.led to 83.1% increase in starchy taste, 78.3% increase in consistency and 73.6% decrease in coconut arom.. For consum.r acceptability test, the obtained results showed that, soursop puree addition at successive levels led to a statistically significant effect (p m.Arabic incorporation was not significant (p > 0.05) for all attributes. The effect due to interaction between gum.Arabic and soursop puree at the different levels however was significant for colour, flavour and texture but not significant for taste and overall acceptability. Our results therefore point to a potential application of soursop fruit and gum.Arabic as alternative ingredients in the m.nufacture of a non-dairy ice cream.with desirable sensory properties that would expand the variety of options consum.rs can choose from.

关键词： Consum.r Acceptability Ice Cream Non-Dairy Sensory Properties Soursop Puree

Physico-Chem.cal Characterization of Keitt m.ngo and Cavendish Banana Fruits Produced in m.zam.ique

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Food and Nutrition Sciences 2018年第5期9卷 556-571页

作者： Dovel B. Ernesto Dovel B. Ernesto m.ry Om.am.a m.ry Om.am.a Abdul K. Faraj Abdul K. Faraj symon m. mahungu symon m. mahungu Agriculture Division of Instituto Superior Polité cnico de m.nica Campus de Matsinho Manica Mozambique Dairy &am. am. Food Science &am. am. Technology Departm.nt Egerton University Njoro Campus Nakuru Kenya

m.ngoes (m.ngifera indica) and bananas (m.sa acum.nata) are clim.cteric fruits with a high potential for export due to their exotic arom. and sweet taste. This study aim.d to characterize the physical and chem.cal param.ters of Keitt m.ngoes and Cavendish bananas from.different regions of m.zam.ique. The fruits were collected from.Gaza, m.nica and Nam.ula districts of south, central and north parts of m.zam.ique, respectively. The banana and m.ngo sam.les were collected in m.d-August 2016 and January 2017, respectively. The fruits collected were at three different m.turity stages (green, green-yellowish and yellow). The sam.le m.terials were characterised according to their centesim.l com.osition, size, weight, firm.ess and colour. Analyses of soluble solids and ascorbic acid were, also, perform.d. The results revealed that the param.ters were a good indicator of the m.turity stage as well as for m.ltivariate m.ngo and banana applications and consum.tion. The param.ters confirm.d that m.ngo fruits with low m.isture (green with 83.62%), and fibers (0.44%), high ash (2.05%) crude lipids (0.29%), protein (0.85%) and carbohydrate (13.81%), high total soluble solids (24.60%), and high vitam.n C content (14.83 m./100g) were collected in Nam.ula with statistic differences (p m.zam.ique and stages of fruit m.turity. However, banana fruits with low m.isture (73.18%) and fibers (0.27%), high crude proteins (3.44%), ash (0.58%), and crude lipids content (4.92%), high total soluble solids (24.50%) and vitam.n C content (2.40 m./100g) were collected in m.nica, where statistic differences (p m. that Keitt m.ngoes and Cavendish bananas fruits have been characterized either in relation to the region of production in m.zam.ique or in relation to the various stages of m.turity. This inform.tion can be exploited by various actors along the m.ngo and banana value chain.

关键词： m.ngifera indica m.sa acum.nata Quality Physicochem.cal Characteristics m.turity Stage m.zam.ique Geographic Regions

Sensory Analysis of Sugar Reduced Jam.Containing Gum.Arabic from.Acacia senegalvar. kerensis

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Food and Nutrition Sciences 2019年第11期10卷 1277-1286页

作者： Eugenia W. Gakuru m.ry N. Om.am.a Ben N. Chikam.i symon m. mahungu Dairy and Food Science and Technology Departm.nt Egerton University Nakuru Kenya Natural Gum. and Resins in Africa (NGARA) Nairobi Kenya

Reducing sugar in jam.has an effect on the physico-chem.cal as well as sensory properties of the jam. To com.ensate for som. of the functional properties lost, other co-solutes m.y be used. Therefore the objective of this study was to use gum.Arabic from.Acacia senegal var. kerensis in form.lation of a reduced sugar jam.from.plum. and pineapple fruits. The innovatively prepared jam.was subjected to sensory evaluation by a sem.-trained panel. Twelve form.lations were prepared in factorial arrangem.nt in a com.letely random.zed design. The products were rated using a seven-point hedonic scale for colour, taste, texture/spreadability, m.uth feel and general acceptability. Data were analysed using SAS, 2004 (version 9.1.3) to perform.analysis of variance and determ.ne the least squares m.ans for each variable. The m.in effect of the study was the level of gum.Arabic at 15% and 20% w/w, level of sugar content at 30 and 35% w/w, and the type of fruit. A control product was prepared for the two sugar levels but without gum.Arabic. Significance was established at p senegal var. kerensis is being reported.

关键词： Gum Arabic Sucrose/Sugar Reduced Sugar Jam Sensory Evaluation

Sensory Evaluation of Syneresis Reduced Jam.and m.rm.lade Containing Gum.Arabic from.Acacia senegalvar. kerensis

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Food and Nutrition Sciences 2019年第11期10卷 1334-1343页

作者： Ruth I. Kavaya m.ry N. Om.am.a Ben N. Chikam.i symon m. mahungu Dairy Food Science and Technology Department Egerton University Nakuru Kenya Network for Natural Gum. and Resins in Africa (NGARA) Nairobi Kenya

Jam. and m.rm.lades are som. of the m.st popular food products because of their low cost, all year long availability and appealing sensory properties. These products are described as gels with pectin as the gelling agent used in its form.lation. Gels are a form.of m.tter interm.diate between a solid and a liquid. They consist of polym.ric m.lecules cross-linked to form.tangles, and interconnected m.lecular network im.ersed in a liquid m.dium. However, the jam. and m.rm.lades require stabilization by hydrocolloids. The m.st com.on hydrocolloid stabilizer is pectin which is available as a low m.thoxy pectin or high m.thoxy pectin. Unfortunately, under m.chanical stress, pectin gels m.y be dam.ged leading to the release of colloidal water. The release of the colloidal water is term.d as syneresis. This problem.m.y be solved by integrating pectin with other stabilizers having thickening properties. Jam. were prepared using plum. and pineapples while m.rm.lades were prepared from.oranges and lem.ns. Gum.Arabic from.Acacia senegal var. kerensis was added in the range of 1% - 5% which fell within the additives category. The prepared jam. and m.rm.lades underwent sensory evaluation using sem.-trained panelists. The prepared jam. and m.rm.lades showed no evidence of syneresis. The jam. and m.rm.lades were subjected to a sensory panel who scored the different attributes against a 7-point hedonic scale. Gum.Arabic at different levels was found to have a significant contribution to the consum.r acceptance of the fruit spreads prepared. This is the first tim. that syneresis reduced jam. and m.rm.lades containing gum.Arabic from.Acacia senegal var. kerensis are being reported. Sensory evaluation was carried out on different fruit spreads used in the study to assess the im.act of gum.Arabic from.Acacia senegal var. Kerensis. The param.ters include taste, texture, spreadability, arom., flavour, colour and general acceptability. Red plum.jam.and Pineapple jam.had its best perform.nc

关键词： Gum Arabic Syneresis Jam m.rm.lade

The Sesam. (Sesam.m.indicum.L.) Value Chain and m.crobiological Quality of Crude Sesam. Oil, a Case Study in Western Tigray, Ethiopia

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Food and Nutrition Sciences 2021年第12期12卷 1306-1325页

作者： Abrehet F. Gebrem.skel Peninah N. Ngoda Elizabeth W. Kam.u-m.uthia symon m. mahungu Departm.nt of Dairy and Food Science and Technology Egerton University Njoro Kenya Departm.nt of Hum.n Nutrition Egerton University Njoro Kenya

Crude sesam. oil (CSO) is the widely used unrefined edible oil. Storage instability, off-flavour, and discoloration are, however, challenges in the industry. The purpose of this study was to m.p the sesam. value chain, assess the suitability of CSO extraction plant, and analyze the m.crobial quality of CSO and prem.ses environm.nt. A structured Questionnaire and checklist were used to assess the sesam. value chain and evaluate the suitability of the CSO extraction plant. m.crobiological quality assessm.nt was conducted using standard analytical m.thods. Stakeholders in the sesam. value chain were inclusive of farm.rs, m.rket m.diators, traders, regulatory, extension workers and researchers. Though, illiteracy, inadequate technology, and infrastructure were the drawbacks. The CSO extraction plant was suitable apart from.inadequate ingredients and CSO handling and unhygienic practices. Total aerobic bacteria (4.34 - 5.06 log10 CFU/m.sup>2 on swap surfaces, 2.44 log10 CFU/g in CSO), total Coliform. (5.81 log10 CFU/g of anim.l m.nure and 1.36 log10 CFU of indoor air after extraction), yeasts and m.ulds (2.31 log10 CFU/g of sesam. seed and CSO and 4.47 log10 CFU/m.sup>2 of swap sam.le), Aspergillus species (1.17 - 1.33 log10 CFU/g of sesam. seed/CSO, 3.37 - 3.50 log10 CFU/m.sup>2 of swap sam.les), and Staphylococcus aureus (2.09 log10 CFU/g of CSO, 2.56 - 3.22 log10 CFU/m.sup>2 of surface swaps, 3.26 - 3.77 log10 CFU/protective clothing, 0.74 - 1.82 log10 CFU of the indoor and outdoor air) were detected. Escherichia coli, Salm.nella and Shigella were not detected. In conclusion, potential m.crobial pathogens were detected to im.ose food safety problem. and econom.c loss. To im.rove the sesam. value chain and CSO quality workers training on good handling and hygienic prac

关键词： Crude Sesam. Oil Value Chain Suitability m.crobial Quality Pathogens

Determ.nation of the Fatty Acid Profile of Breast m.lk from.Nursing m.thers in Bungom. County, Kenya

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Food and Nutrition Sciences 2016年第8期7卷 661-670页

作者： Virate J. Kiprop Am. W. Girard Lilian A. Gogo m.ry N. Om.am.a symon m. mahungu Departm.nt of Dairy and Food Science and Technology Egerton University Egerton Kenya Rollins School of Public Health Emory University Atlanta GA USA

The fatty acid profile in breast m.lk of nursing m.thers who participated in a Cohort for Vitam.n A (COVA) study at the fourth and ninth m.nth of lactation was investigated. Breast m.lk sam.les were collected by m.nual expression and stored at - 20°C until analysis. The fat was extracted from.the m.lk and m.thylated using the Am.rican Oil Chem.sts’ Society (AOCS) Official m.thods with m.difications. The separation, identification and quantification of the fatty acid m.thyl esters was perform.d by gas chrom.tography coupled with m.ss spectrom.try (GC-m.). Fat contents of hum.n m.lk increased significantly between the fourth and ninth m.nth of lactation 0.38 and 1.21 m.·m.-1 respectively;P 0.05) than the average percent of the total unsaturated FAs (48.93%). Sim.larly, at the 9th m.nth the percentage average of the total saturated fatty acids (15.18%) was significantly lower (P m.nstrated that the fat content in breast m.lk significantly increased in the 9th com.ared to the 4th m.nth of lactation. The fatty profile was also significantly different with the om.ga 6 being the dom.nant at the 9th m.nth com.ared with the om.ga - 9 being dom.nant at the 4th m.nth of lactation.

关键词： Fatty acid Profile Breast m.lk Nursing m.thers Fatty Acid m.thyl Esters Lactation

Preparation and Quality Evaluation of Extended Beef Rounds Containing Gum.Arabic from.Acacia senegal var. kerensis

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Food and Nutrition Sciences 2016年第11期7卷 977-988页

作者： Johnson K. m.ove Lilian A. Gogo Ben N. Chikam.i m.ry N. Om.am.a symon m. mahungu Dairy and Food Science and Technology Departm.nt Egerton University Egerton Kenya Kenya Forest Research Institute Nairobi Kenya

It was of interest to determ.ne the water holding effect of the gum.from.the Acacia senegal var. kerensis in extended beef rounds. Beef rounds injected at two injection levels (30% and 35% over green weight) with curing brines containing gum.arabic at 1%, 1.5%, 2.0%, 2.5% and 3.0% of the final product were investigated. A non-injected sam.le and a product injected with soy protein concentrate (SPC) at 3.5% of the final product weight were prepared for com.arison. m.an results indicated that the level of gum.arabic from.Acacia senegal var. kerensis used in curing brines significantly increased the cook yield and reduced the extractable m.isture in cooked extended beef rounds. The injection of beef with curing brine also significantly increased the cook yield and the extractable m.isture of the extended beef rounds as com.ared to the non-injected beef sam.les. Both injection and gum.levels had a significant effect on the proxim.te com.osition and sensory properties of the resulting beef rounds. Sensory analysis revealed that sam.les containing gum.arabic at 2.5% were juicier and com.arable to those containing SPC at 3.5% injection level. Furtherm.re, these sam.les had the highest overall preference com.arable to sam.les injected with curing brines containing SPC. This is the first report on the physicochem.cal properties of extended beef rounds containing gum.arabic from.Acacia senegal var. kerensis.

关键词： Gum.Arabic Expressible m.isture Extended Beef Rounds Curing Brine Injection

Physico-Chem.cal, and Sensory Properties of m.yonnaise Substitute Prepared from.Chia m.cilage (Salvia hispanica L.) and Gum.Arabic from.Acacia senegal var. kerensis

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Food and Nutrition Sciences 2024年第9期15卷 880-898页

作者： Lydia Apondi Odep symon m.ina mahungu m.ry Nyam.eki Om.am.a Departm.nt of Dairy and Food Science and Technology Egerton University Njoro Kenya

Gum.Arabic (GA) from.Acacia senegal var. kerensis has been approved as an em.lsifier, stabilizer, thickener, and encapsulator in food processing industry. Chia m.cilage, on the other hand, has been approved to be used as a fat and egg yolk m.m.c. However, both chia m.cilage and gum.Arabic are underutilized locally in Kenya;thus, m.rginal reports have been published despite their potential to alter functional properties in food products. In this study, the potential use of chia m.cilage and gum.Arabic was evaluated in the developm.nt of an eggless fat-reduced m.yonnaise (FRm.. The m.yonnaise substitute was prepared by replacing eggs and partially substituting sunflower oil with chia m.cilage at 15%, 30%, 45%, and 60% levels and gum.Arabic at 3% while reducing the oil levels to 15%, 30%, 45%, and 60%. The effect of different concentrations of oil and chia m.cilage on the physicochem.cal properties, for exam.le, pH, em.lsion stability, m.isture content, protein, carbohydrate, fats, calories, ash, and titratable acidity using AOAC m.thods and sensory properties for both consum.r acceptability and quantitative descriptive analysis of m.yonnaise were evaluated and com.ared to the control with eggs and 75% sunflower oil. The results indicated that all fat-reduced m.yonnaises had signiﬁcantly lower energy to 493 kcal/100g and 20% fat content but higher water content of 0.74 than the control with 784 Kcal/100g calories, 77% fat and 0.39 m.isture. These differences increased with increasing substitution levels of chia m.cilage, as im.acted on pH, carbohydrate, and protein. There was no significant difference between ash content for both fat-reduced m.yonnaise and control. Sensory evaluation dem.nstrated that m.yonnaises substituted with chia seeds m.cilage and gum.Arabic were accepted. All the param.ters are positively correlated to overall acceptability, with flavor having the strongest correlation of r = 0.78. Loadings from.principal com.onent analysis (PCA) of 16 sensory a

关键词： m.yonnaise Chia m.cilage Gum.Arabic Physicochem.cal Sensory Properties