TY  - GEN
T1  - Effect of garlic (Allium sativum) and ginger (Zingiber officinale) powder on chemical composition and sensory property of Ayib - Ethiopian cottage cheese
A1  - Regu, M.
LA  - English
YR  - 2018
UL  - http://discoverylib.upm.edu.my/discovery/Record/oai:http:--agris.upm.edu.my:0-14623
AB  - The effect of garlic (Allium sativum) and ginger (Zingiber officinale) powder on the chemical, microbial and sensory properties of Ayib (an Ethiopian cottage cheese) was investigated. Ayib was made by heating Arera (defatted sour milk) at 500 C for 55 min. Ayib samples of each 1kg were arranged randomly and treated with garlic powder, ginger powder and their mixture (1:1 ratio) at 0, 1, 3 and 5% by weight concentration, respectively and the samples were stored for 10 days at ambient temperature and evaluated every 24 h for total solids, ash, fat, pH, titratable acidity, aerobic mesophilic bacteria, coliform, and yeast and mould counts with three replications. Sensory analysis was also conducted to assess the taste, aroma, color, texture and overall acceptability of all Ayib samples. The General Linear Model procedure of the Statistical Analysis System was used to analyze the data generated. Total solids, ash, fat and titratable acidity of the Ayib samples were not affected (p>0.05) by the type as well as level of inclusion of the spices used. A drop in pH value of Ayib treated with 1% garlic and (1 and 5%) ginger powder was observed at the first day of storage, while the pH of Ayib treated with 5% garlic and 5% garlic/ginger powder mixture tended to decline up to the 4th and 3rd day of storage period, respectively. A 3% garlic powder treated samples showed the lowest yeast and mould (6.32 cfu/g) and coliform (1.09 cfu/g) counts. The difference in consumer acceptability of Ayib
samples treated with 1 and 5% garlic powder, 1% mixture and the control group (no spice addition) was not marked. Ayib samples treated with 5% garlic powder received the highest consumer acceptability scores compared with other treatments, while garlic powder inclusion at 3% resulted in lower coliform and yeast and mold counts. Understanding the effects of locally available spices, particularly garlic and ginger, on the microbial and biochemical properties as well as on consumer acceptability, is essential in improving traditional fermented milk products.
KW  - Allium sativum
KW  - Garlic
KW  - Zingiber officinale
KW  - Ginger
KW  - Powders
KW  - Chemical composition
KW  - Cheese
KW  - Heating
KW  - Sour milk
KW  - Solids
KW  - Ash content
KW  - Fat content
KW  - Acidity
KW  - Coliform bacteria
KW  - Yeasts
KW  - Taste (sensation)
KW  - Texture
KW  - Ethiopia
ER  -