Abstract

Four types of ‘kunun-zaki’ produced in this study (millet + malted rice, millet + malted rice + starter culture, millet + wheat + malted rice, millet + wheat + malted rice + starter culture) were freeze-dried and evaluated for chemical (pH, titratable acidity); nutritional and sensory quality attributes and compared with the freshly prepared one. Changes in chemical and sensory quality of the powdered ‘kunun-zaki’ were evaluated during storage (6 months). The results show that there was no significant difference (p > 0.05) in the overall acceptability and mineral contents of the products; however, marginal differences occurred (p < 0.05) in pH, titratable acidity (% lactic acid), proximate and amino acids content. Furthermore, the powdered ‘kunun-zaki’ did not show any sign of deterioration as the overall quality acceptability of all the products were scored favourably (1.4 - 2.7; 7-point hedonic scale) throughout the storage period. The result of this study shows that the use of freeze-drying technique had extended the shelf-life of ‘kunun-zaki’ by 6 months.

Key words: Starter culture, ‘kunun-zaki’, freeze-drying, shelf-life study, cereals.