Production and quality characteristics of hulu-mur carbonated beverage
2009
Sulieman, A.E., University of Gezira, Wad Medani (Sudan), Faculty of Engineering and Technology, Dept. of Food Science and Technology | Omer, B.M., University of Gezira, Wad Medani (Sudan), Faculty of Engineering and Technology, Dept. of Food Science and Technology | El Hardallou, S.B., University of Gezira, Wad Medani (Sudan), Faculty of Engineering and Technology, Dept. of Food Science and Technology
Hulu-mur is one of the most popular alcohol-free drinks of the Sudan. It is consumed mostly during the holy month of Ramadan. In the present study, feterita sorghum flour had been chosen for the preparation of hulu-¬mur sheets. The sorghum flour contained 12.8% protein, 2.5% fat, 1.8% crude fibre, 1.7% ash, 3.8% moisture and 77.4% carbohydrates. However, the sorghum malt contained 13.4% protein, 2.6% fat, 1.9% crude fibre, 2.0% ash, 4.4% moisture and 75.7% carbohydrate. On the other hand, hulu-nur sheets contained 14.2% protein, 1.9% fat, 2.5% crude fibre, 3.4% ash, 6.3% moisture and 71.7% carbohydrates. Concentrated hulu-mur extract was used to prepare hulu-mur carbonated beverage. The product had the following characteristics: pH (3.7-3.9), brix (15.5-16.1), gas volume (2.8-2.9) and titrable acidity (TA) (17.23¬18.10 %). The microbial analyses revealed the absence of coli forms in all hulu-mur carbonated beverage samples, while these samples contained appreciable numbers of staphylococci. The sensory evaluation indicated that hulu-mur carbonated beverage samples were highly accepted by the panelists
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