Contents
01.12.2014.
Professional paper
Effect of incorporating alum in cane juice clarification efficiency and sucrose losses
The effect of incorporating alum in the clarification stage of raw juice in sugarcane processing on the juice quality and sucrose loss was investigated. Alum was incorporated in both intermediate and hot liming clarification processes of cane juicing. One portion of the cane juice was used for With Pre-treatment Treatment (WPT) while the other portion constituted No Pre-treatment (NPT) juice. Alum at levels of 0 mg L-1, 50 mg L-1, 100 mg L-1 and 150 mg L-1 was incorporated in both intermediate and hot liming clarification processes in each of the two cane juice portions. Sugar concentration (sucrose, glucose and fructose), oBrix, pH, colour, settling performance (initial settling rates (ISR), final mud volume (MV∞), and turbidity) and residual aluminium ion concentration were evaluated. Any significant variations (p < 0.05) in these parameters were assessed. The study found significantly lower (p < 0.05) sucrose losses in clarified juice from intermediate liming of WPT after alum treatment than in the rest of the clarified juices. Colour and turbidity in the pre-treated cane juice of intermediate liming was reduced by 36.9% and 98.1%, respectively at 150 mg L-1 alum level. An initial settling rate of 260 mL min-1 in WPT cane juice of intermediate liming at 150 mg L-1 alum level resulted in the most compact final mud volume of 10.3%. The residual aluminium concentration (0.025 to 0.048 mg L-1) in alum treated clarified juices was lower than the natural aluminium concentration (0.088 mg L-1) in untreated cane juice. This study showed the potential for the use of alum in cane juice clarification to improve on clarification efficiency and lower sucrose loss.
Benard M. Kimatu, Symon Maina Mahungu, Abdul K. Faraj, Symon M. Mahungu, Benard Muinde Kimatu
18.04.2014.
Original scientific paper
Effect of texturized soy protein on quality characteristics of beef samosas
Texturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased significantly (p<0.05) with an increase in the amount of texturized soy protein. Sensory evaluation of baked samosas showed no significant (p>0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. However there were significant (p<0.05) differences in flavour, texture and willingness to purchase between 100% beef and 100% TSP samosas. There was a reduction in the moisture content while the protein, fat, ash and carbohydrate content increased in baked as compared to raw samples, both in the control and TSP50 samosas. The caloric value of the baked samosas was 24.07% lower in TSP added samples compared to 100% beef samples (control). Lipid oxidation increased with storage time from 0.25 to 0.68 mg malonaldehyde/kg in the control and from 0.21 to 0.39 mg malonaldehyde/kg in TSP50 samosas. The oxidation in the control was significantly (p<0.05) higher than in TSP50. The results suggest that TSP granules can be use with up to 50% addition in samosa products without significant differences in sensory attributes.
Mary Omwamba, Symon M. Mahungu, Abdul K. Faraj
01.12.2013.
Professional paper
Effect of texturized soy protein on quality characteristics of beef samosas
Texturized soy protein (TSP) granules obtained from defatted soy flour were used to replace beef at 25, 50, 75 and 100% levels in samosa stuffing. The moisture, protein and ash content of the stuffing increased with an increase in the amount of texturized soy protein while the fat content decreased significantly (p<0.05) with an increase in the amount of texturized soy protein. Sensory evaluation of baked samosas showed no significant (p>0.05) difference in appearance, taste and overall acceptability with inclusion of texturized soy protein. However there were significant (p<0.05) differences in flavour, texture and willingness to purchase between 100% beef and 100% TSP samosas. There was a reduction in the moisture content while the protein, fat, ash and carbohydrate content increased in baked as compared to raw samples, both in the control and TSP50 samosas. The caloric value of the baked samosas was 24.07% lower in TSP added samples compared to 100% beef samples (control). Lipid oxidation increased with storage time from 0.25 to 0.68 mg malonaldehyde/kg in the control and from 0.21 to 0.39 mg malonaldehyde/kg in TSP50 samosas. The oxidation in the control was significantly (p<0.05) higher than in TSP50. The results suggest that TSP granules can be use with up to 50% addition in samosa products without significant differences in sensory attributes.
Mary Omwamba, Symon M. Mahungu, Abdul K. Faraj
