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Vol.3 , No. 3, Publication Date: May 25, 2016, Page: 73-81
. This study aimed at using sensory evaluation for product quality assessment during optimization, standardization and design of the fermentation flow process, with the view to ease production process and validate process reproducibility. The in-process monitoring was carried out under controlled conditions; pH, temperature, % titratable acidity and total organic acids throughout the production process. Results indicate that early stage of fermentation was initiated by <i>Bacillus spp</i> (pH 6-7, 30°C and 1.8% acidity of extract); intermediate stage fermentation was caused by Micrococcus and <i>Streptococcus spp, at</i> pH 5.6, 35-38°C and 4.4% acidity of extract. Late stage fermentation was effected by <i>Candida tropicallis</i> DMB 321, giving final product quality at pH 4.5-5.1, tempt 70°C as 5.4% acidity of extract, citric acid 2.4% DM, glycolic acid 1.22% DM and oxalic acid 2.98%. Sensory analysis on 9-point Hedonic Scale was used. Overall acceptability for Like Extremely was 7.5; Like very much 8.8; Like moderately 9.00 and overall acceptability ranking 72. Population t-test analysis-value was 21.18 and F-value 12.25. Progress of flavor development showed no flavour in early stage fermentation, alcoholic aroma by 3<sup>rd</sup> day (intermediate stage) and stringent spicy aroma by 6<sup>th</sup> day which became prominent after application of heat (final stage). Optimization gave desired sensory attributes that impacted positively on product quality and consumer acceptability.&picture=http://www.aascit.org/aascit/decorators/img/journal/902.jpg)
| [1] | Ekpe Onot O., Department of Biochemistry, College of Medical Sciences, University of Calabar, Calabar, Nigeria. |
| [2] | Igile Godwin O., Department of Biochemistry, College of Medical Sciences, University of Calabar, Calabar, Nigeria. |
| [3] | Eteng Mbeh U., Department of Biochemistry, College of Medical Sciences, University of Calabar, Calabar, Nigeria. |
The Fermentation of irvingia gabonensis seeds into itugha, considered more nutritious than the raw seeds from which it is produced, is a traditional technology. The quality of Itugha is usually measured by four key parameters (drawiness, taste, aroma and flavor). This study aimed at using sensory evaluation for product quality assessment during optimization, standardization and design of the fermentation flow process, with the view to ease production process and validate process reproducibility. The in-process monitoring was carried out under controlled conditions; pH, temperature, % titratable acidity and total organic acids throughout the production process. Results indicate that early stage of fermentation was initiated by Bacillus spp (pH 6-7, 30°C and 1.8% acidity of extract); intermediate stage fermentation was caused by Micrococcus and Streptococcus spp, at pH 5.6, 35-38°C and 4.4% acidity of extract. Late stage fermentation was effected by Candida tropicallis DMB 321, giving final product quality at pH 4.5-5.1, tempt 70°C as 5.4% acidity of extract, citric acid 2.4% DM, glycolic acid 1.22% DM and oxalic acid 2.98%. Sensory analysis on 9-point Hedonic Scale was used. Overall acceptability for Like Extremely was 7.5; Like very much 8.8; Like moderately 9.00 and overall acceptability ranking 72. Population t-test analysis-value was 21.18 and F-value 12.25. Progress of flavor development showed no flavour in early stage fermentation, alcoholic aroma by 3rd day (intermediate stage) and stringent spicy aroma by 6th day which became prominent after application of heat (final stage). Optimization gave desired sensory attributes that impacted positively on product quality and consumer acceptability.
Keywords
Fermentation, Microbes, Optimization, Irvingia Gabonensis, Itugha, Sensory Evaluation
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