CJFST.2017.9.1.07

Physico-chemical, microbial and sensory properties of kunu zaki beverage
sweetened with black velvet tamarind (Dialium guineense)

O. A. Abiodun*, A. O. Dauda, T. T. Adebisi, C. D. Alonge

original scientific paper
DOI: 10.17508/CJFST.2017.9.1.07

Summary

This work determined the physicochemical, microbial and sensory characteristics of kunu zaki sweetened with black velvet tamarind (Dialium guinnense) flour. The outer covering and seed of black velvet was removed while the pulp was pulverized to obtain the flour. The tamarind pulp was analysed for its proximate and sugar contents. Kunu zaki was prepared according to standard method and 10, 20, 30, 40 and 50 g of the black velvet pulp was added to 1000 ml each of kunu zaki along with a control sample. The kunu zaki samples were stored at refrigeration temperature (4 ºC) for a period of 5 days. The physico-chemical properties (pH, ºbrix, total titratable acidity), color, beta-carotene and vitamin C, microbial load and sensory attributes of the kunu zaki were analysed. The black velvet tamarind pulp had 42.01 g/100 g of total solid. The addition of black velvet tamarind (Dialium guinnense) to kunu zaki lowered the pH, thereby improving the keeping quality of the kunu zaki samples. The pH of kunu zaki ranged from 2.69-4.15 while the titratable acidity ranged from 5.44-10.06 %, the beta-carotene and vitamin C content were high with a range of 3.10–36.6 mg/100 g and 4.73–47.25 mg/100 g respectively. The bacterial count ranged from 1-8.8 × 103 cfu/ml and a fungal count of 1-4.9 × 103 cfu/ml. Kunu zaki with 50 g of black velvet tamarind was the most preferred in terms of taste, appearance, aroma and general acceptability.

Keywords: Black velvet tamarind, beverage, colour, kunu zaki, sorghum, sensory properties