Incorporation of avocado seed powder into model beverages and baked products and determination of their physicochemical properties/ (Record no. 88547)

MARC details
000 -LEADER
fixed length control field 02855nam a2200193 4500
003 - CONTROL NUMBER IDENTIFIER
control field KE-MeUCS
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20240508110058.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 240411b xxu||||| |||| 00| 0 eng d
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 000000
040 ## - CATALOGING SOURCE
Transcribing agency KE-MeUCS
Modifying agency KE-MeUCS
050 ## - LIBRARY OF CONGRESS CALL NUMBER
Classification number TP440.N93 2023
100 ## - MAIN ENTRY--PERSONAL NAME
Personal name Nyakang'i Clinton Oirere
245 ## - TITLE STATEMENT
Title Incorporation of avocado seed powder into model beverages and baked products and determination of their physicochemical properties/
Statement of responsibility, etc Clinton Oirere Nyakang'i
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Meru
Name of publisher, distributor, etc Clinton Oirere Nyakang'i
Date of publication, distribution, etc 2023
300 ## - PHYSICAL DESCRIPTION
Extent xii, 88p
500 ## - GENERAL NOTE
General note A thesis submitted in partial fulfillment of requirements for conferment of the Degree of Masters of Science in Food Science and Technology of Meru University of Science and Technology
520 ## - SUMMARY, ETC.
Summary, etc Abstract <br/>World avocado production is 8.06 tonnes annually, and the seeds account for a minimum of 13% (1.05 million tonnes). These huge amounts of seeds are discarded even though they posses health benefits, such as hypoglycaemic, anti-hypertensive and antimicrobial properties. This study aimed at incorporating Hass variety avocado seed extracts and powder into model baked products and beverages and to determine their physicochemical and sensory properties as well <br/>as their shelf life. The avocado seeds were dried at ambient temperature and then ground to powder. Proximate analysis was conducted. The optimal time-temperature combination for maximum polyphenol extraction was determined. Model baked products were prepared by replacing wheat flour with 15, 30 and 50% of the seed powder. Model beverages were prepared by varying the pH of the seed extract to 2.8, 3.8, 4.8, 5.5 and 6.0 and stored in clear bottles under refrigeration and at ambient temperature. The shelf life of the phenols in the seed powder was evaluated under three light conditions (darkness, amber and transparent bottle) for six months. The total phenol content was determined in the model products. Sensory analysis was carried out by 56 untrained panellists to evaluate the consumers' acceptability of the baked products containing avocado seed powder. The proximate composition of the seed powder for moisture, protein, fiber, fat, ash and carbohydrates were 14.19, 7.05, 4.00, 13.64, 1.82 and 59.30%, respectively. The optimized time-temperature combination for phenol extraction was 80 °C for 15 minutes extracting a total phenol content of 24.59±0.14 mg/g GAE. Model beverages stored at ambient temperatures recorded lower phenol content than those stored under refrigerated conditions over a 20 weeks period. The sensory rating for all the model baked products had minimum acceptability of like (5.75). From the results, model beverages and baked products incorporated with avocado seed extracts recorded higher phenolic content and were acceptable to the consumer panelists.
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme Library of Congress Classification
Koha item type Thesis
Cataloguer Intern
Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Source of acquisition Cost, normal purchase price Cataloger Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type
    Library of Congress Classification     Meru University Meru University Periodical Section 11/04/2024 - 0.00 Intern   TP440.N93 2023 24-37882 11/04/2024 11/04/2024 Thesis

Meru University of Science and Technology | P.O. Box 972-60200 Meru. | Tel 020 2092048 Fax 0208027449 | Email: library@must.ac.ke