African Journal of Food Science and Technology

Oloyede AA

Department of Food Science and Technology, Cocoa Research Institute of Nigeria, University of Ibadan, Ibadan, Oyo State, Nigeria

Publications

• Research Article   
  Proximate, antioxidants, microbiological and sensory profiles of Cashew kernel/Skimmed milk (CKM/SKM) ice cream blends during storage
  Author(s): Yahaya LE*, Aroyeun SO, Adeyemi EA, Oloyede AA, Mokwunye FC, Aroyeun HE, Raji MO, Ajewole AO and Olalekan-Adeniran MA
  
  Substitution of Cashew kernel milk (CKM) with Skimmed milk (SKM) was used to produce nutritious ice cream with pleasant Cashew flavor and aroma. Five different formulations (10% 20%, 30%, 40% and 50% (v/v) CKM) were developed, while 100% skimmed milk ice cream served as control. The differently formulated ice creams were evaluated for physicochemical parameters like pH,Titratable acidity (TA), Total soluble Solids (TSS) and microbiological stabilities over 3 weeks’ storage period. The proximate and the antioxidant profiles of the ice cream were also determined. Sensory evaluation of the ice cream was done using a 25-member panel who are regular consumers of ice cream. The TA, TSS and pH of all the different ice creams reduced significantly (p<0.05) during storage but less pronounced in samples containing CKM which is concentration -dependent. The proximate compositions showed.. View More»
  DOI: http:/dx.doi.org/10.14303//ajfst.2022.022

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