Production And Evaluation Of Egusi (Colocynthis Citrullus L.) Cheese.
ABSTRACT
Egusi (Colocynthis citrullus L.)
cheese was produced and evaluated. Cheddar cheese was used to substitute the
egusi cheese at 25% and 50% levels. The products
were chemically and sensorily evaluated. A 20 member panel was used to evaluate
the sensory attributes of the cheese samples based on a 9 point hedonic scale.
Results showed that substitution with cheddar cheese has positive effects on
both the chemical and sensory attributes at p<0.05. The chemical analysis
showed increase in the protein, carbohydrate and mineral levels at the two
levels of substitution. Improvement was also seen in the sensory attributes
especially in terms of flavour, taste and mouthfeel.
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NWOKOCHA, A (2021). Production And Evaluation Of Egusi (Colocynthis Citrullus L.) Cheese.. Repository.mouau.edu.ng: Retrieved May 20, 2024, from https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-egusi-colocynthis-citrullus-l-cheese-7-2
A., NWOKOCHA. "Production And Evaluation Of Egusi (Colocynthis Citrullus L.) Cheese." Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 Jun. 2021, https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-egusi-colocynthis-citrullus-l-cheese-7-2. Accessed 20 May. 2024.
A., NWOKOCHA. "Production And Evaluation Of Egusi (Colocynthis Citrullus L.) Cheese.". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 Jun. 2021. Web. 20 May. 2024. < https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-egusi-colocynthis-citrullus-l-cheese-7-2 >.
A., NWOKOCHA. "Production And Evaluation Of Egusi (Colocynthis Citrullus L.) Cheese." Repository.mouau.edu.ng (2021). Accessed 20 May. 2024. https://repository.mouau.edu.ng/work/view/production-and-evaluation-of-egusi-colocynthis-citrullus-l-cheese-7-2