Abstract:
Wagashi is a form of soft cheese made from coagulated cow‟s milk using fresh
Calotropis procera juice extracts. It is a highly nutritious food with an excellent source
of protein, fat, vitamins and minerals such as calcium, iron and phosphorus. Wagashi is
highly perishable at ambient conditions with its shelf-life being very short. At high
temperature, it is highly possible to develop a sour smell and bitter taste. For this reason,
wagashi samples were treated with ginger and African Nutmeg extracts.
Physicochemical, mineral, texture profile analysis and shelf-life testing were carried out.
Proximate analysis showed moisture contents of 55.25% in the control sample, 52.12%
in the wagashi samples that were treated with ginger extracts and 50.75% in wagashi
samples treated with African Nutmeg extracts. Fat content ranged from 3.55% in the
control sample to 2.18% in the wagashi samples treated with ginger extracts. Crude
protein ranged from 20.18% in the control sample to 22.49% in wagashi samples which
were treated with African Nutmeg extracts sample. Carbohydrate content ranged from
19.08% in control sample to 23.28% in wagashi samples treated with ginger extracts.
Ash content ranged from 1.75% in the wagashi samples treated with ginger extracts to
2.50% in wagashi samples treated with African Nutmeg extracts. All samples had high
contents of protein and carbohydrate. The product quality was judged by instrumental
texture profile using hardness, adhesiveness, springiness, cohesiveness, resilience,
gumminess and chewiness as the textural parameters. Texture of the samples was hard,
gummy and chewy because of the high values recorded. The microbial analysis was done
with reference to Yeast and Mould count. The result of the shelf-life study showed that
preserving the wagashi samples with vacuum packaging extended the shelf life of the
wagashi from 3 days to 15 days of storage under ambient conditions. Also, the vacuum
packaged wagashi samples treated with ginger and African Nutmeg extracts had the
lowest yeast and moulds count during the shelf-life study. Generally all samples were
accepted. Based on the results from the sensory test it was concluded that wagashi
treated with ginger and African Nutmeg extracts could be a viable alternative to the
wagashi.
Description:
thesis in the Department of Food and Nutrition Education,
Faculty of Home Economics Education, submitted to the School of
Graduate Studies in partial fulfilment
of the requirements for the award of the degree of
Master of Philosophy
(Home Economics)
in the University of Education, Winneba
JUNE, 2021