IJIRST (International Journal for Innovative Research in Science & Technology)ISSN (online) : 2349-6010

 International Journal for Innovative Research in Science & Technology

Characterization of Physicochemical and Sensory Product of snack Made from the Pulp of the Fruit of Safou tree (Dacryodes Edulis) in Brazzaville, Congo


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International Journal for Innovative Research in Science & Technology
Volume 5 Issue - 8
Year of Publication : 2019
Authors : Franchelle Constance Bakeni Moukani ; Irène Itoua; Jocelyne Renée Laurence Dhellot; Daniel Massamba; Zacharie Mboungou

BibTeX:

@article{IJIRSTV5I8004,
     title={Characterization of Physicochemical and Sensory Product of snack Made from the Pulp of the Fruit of Safou tree (Dacryodes Edulis) in Brazzaville, Congo},
     author={Franchelle Constance Bakeni Moukani, Irène Itoua, Jocelyne Renée Laurence Dhellot, Daniel Massamba and Zacharie Mboungou},
     journal={International Journal for Innovative Research in Science & Technology},
     volume={5},
     number={8},
     pages={15--20},
     year={},
     url={http://www.ijirst.org/articles/IJIRSTV5I8004.pdf},
     publisher={IJIRST (International Journal for Innovative Research in Science & Technology)},
}



Abstract:

The objective of this study is to characterize the pulp of fruit Dacryodes edulis (Safou Blanchi) to contribute to the underpinning knowledge required to master the organoleptic properties of the product. Methodology: A study was brought in 2018 on the safou fruit of the safou tree (Dacryodes edulis) 3 months old, plant product harvested in Makoua, urban community located in the central basin in the Republic of the Congo. Safou pulp manufacturing test and the addition of the ingredients were weighed according to the quantity while reaching a mass of 536.04 g. The mixture is made with lukewarm water. After kneading, comes the modelling then frying in a chip in a bath of oil heated to more than 170°C. The cooking lasted for 3 to 5 minutes. In the laboratory, we checked out the physicochemical and sensory characteristics (14 panelists were asked about the variables color, smell, taste, and texture) of the resulting product. Results: the physicochemical composition has been represented by different makers: water 9.73%, ash 1.22%, protein 20.25%, fat 34.86% and carbohydrate 43.67%. As tasters, the texture is the only descriptor best enjoyed with average 4.9 ± 0.28. The gap-type = 1.08, highest variance = 1.17 and the coefficient of variation = 38% reported the smell. The choice of the product of the sensory analysis the taster test 4 this has the highest average 6.9. The comparison of the coefficients, the difference was not significant p≤0.05. In conclusion: Although the ingredients have contributed to making the product obtained snacking, we say that it is good for consumption by humans or even the sprinter (athlete), allowing it to achieve good performance, to the marketing and commercialization of local products.


Keywords:

Characterization of Physicochemical, Sensory, Snacking, Pulp of the Fruit, Dacryodes Edulis


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