Physico-chemical, microbial and sensory properties of kunu zaki beverage sweetened with black velvet tamarind (Dialium guineense)

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A. O. Dauda ; T. T. Adebisi ; C. D. Alonge ; O. A. Abiodun (2017)
  • Publisher: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
  • Journal: Croatian Journal of Food Science and Technology, volume 9, issue 1 (issn: 1847-3466, eissn: 1848-9923)
  • Related identifiers: doi: 10.17508/CJFST.2017.9.1.07
  • Subject: Black velvet tamarind; beverage; colour; kunu zaki; sorghum; sensory properties | TP368-456 | Food processing and manufacture

This work determined the physicochemical, microbial and sensory characteristics of kunu zaki sweetened with black velvet tamarind (Dialium guinnense) flour. The outer covering and seed of black velvet was removed while the pulp was pulverized to obtain the flour. The ta... View more
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