ASSESSMENT OF SENSORY QUALITIES, PROXIMATE COMPOSITIONAND ACCEPTABILITY OF PUFF-PUFF PREPARED WITH DIFFERENT HERBS AND SPICES

Ogunyemi, O. (2019) ASSESSMENT OF SENSORY QUALITIES, PROXIMATE COMPOSITIONAND ACCEPTABILITY OF PUFF-PUFF PREPARED WITH DIFFERENT HERBS AND SPICES. In: Book of Proceedings of 4th National Development Conference of The School of Pure and Applied Science, The Federal Polytechnic Ilaro, Ogun State, 2nd – 5th December, 2019, 2nd – 5th December, 2019, Book of Proceedings of 4th National Development Conference of The School of Pure and Applied Science, The Federal Polytechnic Ilaro, Ogun State,.

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Abstract

The research study was carried out to assess the sensory qualities, proximate composition and acceptability of puffpuff prepared with different herbs and spices. In order to achieve this, a nine (9) point hedonic scale rating was used through sensory evaluation form which was administered to the twenty five (25) taste panelist, who are mainly staff and student of the federal polytechnic Ilaro. The number of panelists was determined by Taro Yamane formula. The data collected was subjected to descriptive and inferential statistics using SPSS 20.0 version. Proximate composition of the sample was determined using AOAC (2000). The result shows that there is little significant difference in the appearance, taste, flavor, and overall acceptability but there is significant difference in the texture and colour of the samples. The proximatecomposition of the samples shows significant difference. The study concluded that puff puff should be prepared herbs and spices In order to improve the sensory qualities and proximate composition. The recommendations made from the study are: herbs and spices should be used in the preparation of other snacks and dishes apartpuff puff,because they are chockful of healthy compounds and flavourful, they can be used to replace or reduce sugar and salt in food and they should be used in cooking because of their medicinal values.

Item Type:	Conference or Workshop Item (Paper)
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr. Bolanle Yisau I.
Date Deposited:	01 Jun 2021 08:31
Last Modified:	01 Jun 2021 08:31
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1606

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