@article{ajfst2016414,
author={{Akusuand, Ohwesiri Monday and Kiin-Kabari, David Barine},
title={Effect of Frozen Storage on the Chemical Stability, Functional and Sensory Properties of ¡®Ogbono¡¯ (<i>Irvingiagarbonensis var. excelsa</i>) and ¡®Egusi¡¯ (<i>Citrullus vulgaris schrad</i>) Seed Flours},
journal={American Journal of Food Science and Technology},
volume={4},
number={1},
pages={20--24},
year={2016},
url={http://pubs.sciepub.com/ajfst/4/1/4},
issn={2333-4835},
abstract={¡®Ogbono¡¯ (<i>Irvingiagarbonensis var. excelsa</i>) and ¡®egusi¡¯ (<i>Citrullusvulgaries</i><i> </i><i>Schrad</i>) seed flours were packaged separately in vacuum sealed high density polyethylene bags of 0.7mm thickness and were subjected to frozen storage by storing the packs in a domestic deep freezer for up to four months. Samples were removed at intervals of 0, 1, 2, 3 and 4 months for analysis. The effects of frozen storage on the shelf-stability factors (moisture, free-fatty acids and peroxide values), selected functional properties of water/oil absorption capacity, foam capacity and viscosity and sensory attributes of the frozen ¡®ogbono¡¯ and ¡®egusi¡¯ samples were investigated.  The result of this investigation shows that there was no significant difference (p>0.05) in storage life (shelf stability factors), selected functional and sensory properties of both ¡°ogbono¡± and ¡®egusi¡¯ seed flours frozen up to three months. However, all the shelf-stability properties, selected functional and sensory properties of both flour samples decreased significantly (p&lt;0.05) after four months of frozen storage. Therefore, frozen storage at -18¡ãC could be used to preserve the storage life, functional and sensory properties of vacuum packaged ¡®ogbono¡¯ and ¡®egusi¡¯ seed flours up to three months in moisture/gas-impermeable polyethylene packs of 0.7mm thickness without losing its sensory properties.},
doi={10.12691/ajfst-4-1-4}
publisher={Science and Education Publishing}
}