Abu Bakar, Ibrahim
(2021)
The evaluation of ipomea aquatic forssk juice (Jus Kangkung).
In: National Food Technology Seminar 2020, 9-10 March 2021, Online.
(Unpublished)
Abstract
Ipmomea aquatic Forssk or locally known as ‘Kangkung’ could easily found in Malaysia. Normally it was cooked into a form of dish before eating. Cooking processes normally reduced the nutrient content especially vitamins and minerals. Their natural smells also limit the intake of the vegetable among consumers. This study aimed to increase the intake of vegetables among Malaysian by introducing an alternative way of consuming vegetable instead of by thoroughly cooking. The vegetable juices were specially formulated into three different formulations, which constitute of different concentration of the vegetable puree (40%, 60%, and 80%). The minerals contents of the juices were analysed using Atomic Absorption Spectroscopy (AAS) Perkin Elmer AA700. Sensory evaluation were also conducted over 35 panellists to see the acceptance level of the juices. Five parameters of the sensory were evaluated which are aroma, texture, colour, taste and overall acceptance. All the data obtained were interpreted using Repeated Measures ANOVA, SPSS statistical programme version 21.0. The three different formulations of the vegetable were successfully produced where the minerals highest (P<0.05) in 80% formulation. Sensory evaluation results showed that the panellists have different preferences of the three different formulations based on the five parameters evaluated.
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