{"id":993,"date":"2017-09-12T09:54:28","date_gmt":"2017-09-12T09:54:28","guid":{"rendered":"http:\/\/www.ptfos.unios.hr\/novicjfst\/?p=993"},"modified":"2017-09-12T09:59:35","modified_gmt":"2017-09-12T09:59:35","slug":"cjfst-2017-9-2-07","status":"publish","type":"post","link":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2017\/09\/12\/cjfst-2017-9-2-07\/","title":{"rendered":"CJFST.2017.9.2.07"},"content":{"rendered":"<p style=\"text-align: center;\"><strong>Comparative study of the effect of dry and wet ginger (Z<em>ingiber<\/em> <em>officinale Roscoe<\/em>) spice<br \/>\non the proximate and microbial safety of soybean beverage<\/strong><\/p>\n<p style=\"text-align: center;\"><strong>Adegbola Oladele Dauda, Olufunmilola Adunni Abiodun*<\/strong><\/p>\n<p><em>Department of Home Economics and Food Science, University of Ilorin, Ilorin, Kwara State, Nigeria<\/em><\/p>\n<p style=\"text-align: right;\"><em>original scientific paper<\/em><br \/>\nDOI: 10.17508\/CJFST.2017.9.2.07<\/p>\n<p style=\"text-align: center;\"><strong>Summary<\/strong><\/p>\n<p style=\"text-align: justify;\">Soybean beverage, most common nutritious local beverage in Nigeria and in the world, is a high protein beverage used as a dairy milk substitute with the limited utilization due to natural or ambient conditions that serve as growth medium for microorganisms. Hence, it has a short shelf life. This study examines the shelf life of soybean beverage preserved with the ginger spice (dried at 70 \u02daC, 80 \u02daC, 90 \u02daC and 100 \u02daC, and 2 g and 4 g of fresh\/wet ginger respectively) over 7-week period. The samples were (A: plain soybean beverage; B: 200 ml soybean beverage + 2 g of ginger dried at 100 \u02daC; C: 200 ml soybean beverage + 2 g ginger dried at 90 \u02daC; D: 200 ml soybean beverage + 2 g ginger dried at 80 \u02daC; E: 200 ml soybean beverage + 2 g ginger dried at 70 \u02daC; F: 200 ml soybean beverage + 2 g fresh ginger; and G: 200 ml soybean beverage + 4 g fresh ginger respectively). The proximate, pH, microbial and sensory analyses of samples ranged as follows: 87.35% &#8211; 90.83% for the moisture content; 0.58% &#8211; 0.65% ash content; 4.65% &#8211; 4.96% protein; 0.10%-0.26% fibre content; 2.06% &#8211; 2.98% crude fat and 1.68% &#8211; 4.17% carbohydrate, and pH values ranged from 6.2 &#8211; 6.5. Microbiological analysis over storage period showed that the control sample ranged from 0.4\u00d710<sup>6<\/sup> -8.3\u00d710<sup>6<\/sup> cfu\/ml, and treated samples from 0.4\u00d710<sup>6 <\/sup>to 2.4\u00d710<sup>6<\/sup> cfu\/ml. Low values of the samples treated with dry ginger spice were preserved better than others, probably due to preservative and anti-microbial properties of the spice. Sensory evaluation, carried out by twenty-eight persons, showed that the sample E: (200 ml soymilk+ 2 g ginger dried at 70 \u02daC) was most preferred (with respect to taste, aroma and overall acceptability), while there was a significant difference in the appearance of the samples.<\/p>\n<p>&nbsp;<\/p>\n<p><em>Keywords: <\/em>Soymilk, ginger (<em>Zingiber officinale Roscoe<\/em>), proximate analysis, microbiological analysis, safety, shelf life, preservation<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Comparative study of the effect of dry and wet ginger (Zingiber officinale Roscoe) spice on the proximate and microbial safety of soybean beverage Adegbola Oladele Dauda, Olufunmilola Adunni Abiodun* Department of Home Economics and Food Science, University of Ilorin, Ilorin, Kwara State, Nigeria original scientific paper DOI: 10.17508\/CJFST.2017.9.2.07 Summary Soybean beverage, most common nutritious local &#8230; <a title=\"CJFST.2017.9.2.07\" class=\"read-more\" href=\"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2017\/09\/12\/cjfst-2017-9-2-07\/\" aria-label=\"Read more about CJFST.2017.9.2.07\">Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-993","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=993"}],"version-history":[{"count":3,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/993\/revisions"}],"predecessor-version":[{"id":996,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/993\/revisions\/996"}],"wp:attachment":[{"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=993"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}