Modelling the Color and Microbial Properties of Canned Ngu by Response Surface Method

نویسندگان
Iwe , M.O. ID 1
Ubbor , S. ID 2
Anya , P.C. ID 3
Agiriga , A.N. ID 4
Okoro , C. ID 5

1 Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria

2 Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria

3 Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria

4 Department .of Food Science and Technology, Federal University Oye-Ekiti, Nigeria

5 Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria

doi
10.18502/jfqhc.11.2.15652
چکیده

Background: Ngu is an African salad dressing used to improve the stability and shelf life of African salad. The aim of this study was to produce canned Ngu using three stabilizers at various concentrations, constant sterilization temperature, and varied sterilization times. Methods: Ngu (50 L) was prepared from potash using three ...

کلیدواژه‌ها
Emulsions, Convenience Food, Microbial Concepts, Canned Food, Bacterial Counts