Sensory and Nutritional Properties and Stability of Formulated Organic Food Flavour Enhancers  

作　　者：Bebbe Fadimatou Bolona Bonheur Achu Mercy Bih Loh Bebbe Fadimatou;Bolona Bonheur;Achu Mercy Bih Loh(Department of Biochemistry, Faculty of Science, University of Yaound I, Yaound, Cameroon)

机构地区：[1]Department of Biochemistry, Faculty of Science, University of Yaound I, Yaound, Cameroon

出　　处：《Open Journal of Applied Sciences》2024年第6期1490-1506,共17页应用科学（英文）

摘　　要：Most food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of proteiMost food flavours have been shown to contain high quantities of cooking salt, followed by flavour enhancers such as sodium glutamate, disodium inosinate, disodium guanylate and hydrogenated oils. Excess of these substances is associated with cardiovascular diseases and neurodegenerative disorders. In an effort to reduce the harmful effects of these synthetic substances, this study therefore aimed to formulate organic, nutritious food flavours with good storage stability from less harmful locally available food ingredients. A survey was carried out in 130 households and restaurants in the city of Yaoundé Cameroon, in order to evaluate the level of consumption of industrial flavours. Certain ingredients such as prawns, onions, garlic, white peppers, gingers and salt were used in some households as organic flavours. These ingredients and others were used to prepare 5 organic flavours. Their sensory and nutritional analyses and stability to storage within 90 days were evaluated. The survey revealed that 74.6% of respondents consume industrial flavours, with the cube flavour being the most widely consumed (81%). Two of the 5 organic flavours (434 and 634) had highest scores for general acceptability. The nutritional analyses of the formulae retained (434 and 634), showed that they contained: 11.08% and 10.68% fresh weight for moisture, 47.63% and 43.53% protein, 16.52% and 13.62% lipids, 2.20% and 2.44% fibres, 11.69% and 16.39% carbohydrates. Formula 434, the most accepted, had higher contents of Ca (257.97), Mg (115.91), K (1163), Zn (2.98), Cu (1.02) and Fe (12.43 mg/100g DM) while the second (634) had higher contents of sodium (3270.48) and manganese (2.18 mg/100g). Their water activity during storage in polypropylene bags for 90 days ranged from 0.39 - 0.58 at a temperature of 26.6˚C - 37˚C. The oxidative stability (90 days), determined by the acid and peroxide indices, was 9.18 - 14.13 mg KOH/g and 1.98 - 6.46 meq O2/Kg, respectively indicating good stability for 90 days of storage. The high levels of protei

关 键 词：Organic Food Flavour Monosodium Glutamate PROTEINS MINERALS STABILITY 

分 类 号：O62[理学—有机化学]