Africn Journl of Food Science nd Technology (ISSN: 2141-5455) Vol. 3(10) pp. 244-251, December, 2012 Avilble Online http://www.interesjournls.org/ajfst Copyright 2012 Interntionl Reserch Journls Full Length Reserch Pper Nutritionl nd physicochemicl properties of prtilly dried ripe pwpw pulp nd ssessing the physicl properties of rock buns nd ckes prepred from the pwpw pulp incorported into whet flour *Joseph Adubofuor, Michel Amofo Mensh nd Sylvi Dbri Deprtment of Food Science nd Technology, College of Science, University Post Office, Kwme Nkrumh University of Science nd Technology, Kumsi, Ghn Accepted 4 December, 2012 The fruit pulp of ripe pwpw is usully consumed fresh in slices, in chunks s dessert fruit nd it cn be processed nd used in vriety of products such s jms, fruit juices nd ice crem. The properties of prtilly-dried ripe pwpw pulp incorported into whet flour for the preprtion of Rock Buns nd Ckes ws investigted. Pwpw ws peeled, blended, drined to remove wter nd solr dried for four hours to obtin semi-solid form of texture of the pulp. The nutritionl composition nd physicochemicl properties of the prtilly-dried ripe pwpw pulp were determined s well s two physicl properties of the Rock buns nd ckes. The whet flour ws substituted by the prtilly dried pwpw pulp t levels of 0, 10, 20, 30 nd 40%. Anlyses indicted the protein, ft nd sh contents of the pulp to be 0.20±0.00, 0.40±0.00 nd 0.20±0.02% respectively, while the crbohydrte nd energy contents were 32.77±0.02% nd 135.468 kcl/100 g respectively. The highest minerl content ws potssium with vlue of 537 mg/100 g nd the lest ws iron with minerl content of 1.03 mg/100 g. The titrtble cidities of 0.11% were bsed on mlic cid nd citric cid, which re the min orgnic cids in pwpw. With increse in the levels of substitution, the weights nd heights of Rock buns decresed significntly (p < 0.05) nd the increse in substitution lso led to significnt decrese in the height of the cke smples. However no specific trend ws observed in the wy the weights of the cke smples incresed or decresed. Keywords: Rock Buns, Ckes, prtilly-dried ripe pwpw, nutritionl composition, physicochemicl properties. INTRODUCTION Fruits re mostly known nd ccepted s excellent sources of nutrients such s minerls nd vitmins nd lso contin crbohydrtes in the form of soluble sugrs, cellulose nd strch (Nhr et l., 1990). Fruits form vitl portion of n dequte diet nd lso serve s food supplement nd n ppetizer. The fruits, seeds nd leves of mny wild plnts lredy form common ingredients in vriety of trditionl ntive dishes for the rurl populce in developing countries (Humphrey et l., 1993). Economiclly, the pwpw (Cric ppy L.) is the *Corresponding Author E-mil: jdubofuor@gmil.com most importnt fruit in the Criccee fmily. The fruit pulp of ripe pwpw is usully consumed fresh in slices, in chunks s brekfst or dessert fruit nd it cn be processed nd used in vriety of products such s jms, fruit juices nd ice crem. Pwpw is fruit which hs high mounts of vitmin C nd minerls such s potssium, mgnesium, iron nd sodium (Oloyede, 2005; Chi et l., 1989; Tripton et l., 1990). The fruit is lso good source of essentil mino cids nd contin significnt mounts of riboflvin, nicin, phosphorus nd zinc. The mounts of these nutrients re greter thn or bout the sme s those found in bnns, pples or ornges. (Jones nd Lyne, 2009).Over the yers, the demnd for pstry products in Ghn hs been on the increse. Pstries such s Rock buns nd ckes re sold
Adubofuor et l. 245 Plte 1. Round femle pwpw of the Solo Hwii vriety in shops nd snck brs locted long the streets in the urbn centers. As the demnd for pstry products increse, the cost of ingredients nd products lso becomes very expensive (Dotsey, 2009). This high cost is due to the fct tht the principl ingredient in mking pstries is whet which is imported into the country becuse the previling climtic conditions nd soil types in Ghn do not support its locl cultivtion. Some fruits such s ripe bnns hve been used together with whet flour by some bkers to bke bnn ckes nd such products hve been sold on commercil bsis. Even though pwpws re cultivted loclly in Ghn nd re not so expensive on the mrket, processed food products from the fruit re scrcely found on the mrket nd shopping centres. Its use hs been limited solely to miniml processing in the form of pckged cut fruits or cut fruit blends which re sold by some food vendors who crry such products from plce to plce. Ripe pwpws lso hve short shelf life of two to three dys t room temperture (Lyne, 1996) nd for dequte period of storge the fruit must be refrigerted. In spite of its limited uses, there is commercil potentil for pwpw pulp to be extrcted, stored nd utilized in yoghurt production, bked goods, flvouring juices nd other products. Such processed products hve become incresingly cceptble to tody s consumer. (Templeton, 2003).The objective of this reserch work ws to determine the nutritionl composition nd physicochemicl properties of prtilly-dried ripe pwpw pulp s well s ssess the physicl properties of Rock Buns nd ckes produced from the pwpw pulp incorported into whet flour. MATERIALS AND METHODS Source of rw mterils Pwpws (Solo Hwii vriety) were obtined from frm t Efiduse, town in the Ashnti Region of Ghn. Pstry flour, mrgrine, bking powder, sugr, nutmeg, pinepple nd vnill essences were obtined from Ayigy mrket in Kumsi (plte 1). Smple preprtion of prtilly-dried pwpw pulp Two pwpw fruits weighing 1kg nd 0.96 kg were wshed nd peeled. The seeds were removed nd the pulp ws cut into uniform sizes nd blended into puree. The puree ws trnsferred into cheese cloth to llow the juice to drin out until no further liquid from the pulp drined out nd the weight ws tken. The pulp ws then poured on drying try nd solr dried for 4 hrs to give firm soft texture for nlyses. Plte 2 shows picture of the prtilly-dried pwpw pulp. Proximte nlyses of prtilly-dried ripe pwpw nd pulp The moisture content, sh, ft, crude fibre, crude protein
246 Afr. J. Food Sci. Technol. Plte 2. Smple of prtilly dried ripe pwpw pulp were determined using AOAC (1990). The crbohydrte content ws determined by difference. The Energy content ws determined using the Atwter Fctors. Determintion of the minerl composition of prtillydried pwpw pulp Smple Preprtion The minerl nlysis ws crried out using the Atomic Absorption Spectroscopy. An mount of 10.1094g of prtilly-dried pwpw ws weighed into porcelin crucible. It ws plced in muffle furnce nd shed t 500 C overnight. The white sh obtined ws dissolved in 10% HNO 3. The solution ws then boiled to ensure complete dissolution of the shed residue. After cooling for some time, it ws filtered into 100ml volumetric flsk. The filtrte ws finlly diluted to the mrk with distilled wter nd mixed well. Before the redings of the smple on the Atomic Absorption Spectroscopy, (AAS), stndrds for clibrtion were prepred. All elementl stndrds were stock stndrd of 1000 mg/l. Clibrtion stndrds were prepred by seril dilution of the vrious stock stndrds with 10% v/v HNO 3 solutions. The minerls determined were Potssium (K), Sodium (N), Mgnesium (Mg), Iron (Fe) nd Clcium (C). Physicochemicl properties of prtilly dried ripe pwpw pulp Determintion of totl solids The percentge totl solid in the prtilly dried pwpw pulp ws determined by subtrcting the moisture content from 100. Determintion of totl sugrs A digitl Hnd-held Refrctometer ws stndrdized with distilled wter. A slurry ws prepred from the prtillydried ripe pwpw pulp by mixing 10 g of the smple in 90 ml of distilled wter nd drop plced on the surfce of the Refrctometer t 25 o C to determine the sugr content. Determintion of ph Exctly 10 grms of the prtilly dried pwpw ws weighed nd mixed with 90 ml of distilled wter. The ph ws determined using the ph Tutor Bench Meter. Determintion of titrtble cidity Titrtble cidity ws determined using the method described by Krl et l., (1993). A clen burette ws filled with 0.1 N NOH solution. A volume of 200 ml of boiled distilled wter ws plced in 300 ml beker nd 3 drops of 1% phenolphthlein indictor ws dded. The 0.1 N NOH solutions were dded in drops to the distilled wter while swirling until fint pink colour ws obtined. The level of the NOH in the burette ws noted nd recorded s blnk. Slurry ws prepred from the prtilly dried ripe pwpw pulp nd 5 ml of the slurry ws dded to 200 ml distilled wter. The 0.1 N NOH from the burette ws dded in drops to the mixture while swirling until fint pink colour ws observed. The volume of the NOH solution used in titrtion ws noted nd recorded.
Adubofuor et l. 247 Tble 1. Proportions of whet flour nd pwpw pulp used for formultion Smple Whet flour (%) Prtilly dried pwpw pulp (%) A 100 0 B 90 10 C 80 20 D 70 30 E 60 40 Clcultion of the titrtble cidity ws bsed on citric nd mlic cids. Formultion of blends from whet flour nd prtillydried ripe pwpw pulp The proportions of whet flour nd prtilly-dried ripe pwpw pulp used for the formultion re shown in Tble 1. Bking of the formulted blends Preprtion of Cke Smples Ckes were prepred ccording to AACC (2000) method with some modifictions by using nutmeg, vnill nd pinepple essence s prt of the ingredients. A mixture of sugr nd mrgrine ws prepred by mixing 1.25 kg of mrgrine nd 650 g of sugr in cke mixer (Kenwood Mjor Clssic) for 50 minutes to ensure the mixture ws well cremed. This ws fterwrds poured into bowl. Thirty (30) eggs were lso whipped in the mixer for 30 minutes nd the whipped egg ws poured onto the sugr nd mrgrine mixture nd beten till uniform mixture ws obtined. Afterwrds, 500 grms ech of the egg, sugr nd mrgrine mixture ws then mesured into 5 different bowls lbelled with the rtios: 100:0, 90:10, 80:20, 70:30 nd 60:40. To ech bowl, 5 ml ech of vnill, pinepple essence nd 2.5 g of sifted nutmeg were dded nd stirred evenly. To the bowl lbeled 100:0, 250 g of soft flour nd 15 g of bking powder were sifted into the cremed mixture in smll mounts while beting. To the bowl lbelled 90:10, 225 g of soft flour, 15 g of bking powder nd 25 g of the pre-dried pwpw ws used, to the bowl lbeled 80:20, 200 g of soft flour, 15 g of bking powder nd 50 g of the pre-dried pwpw ws used, to the bowl lbelled 70:30, 175 g of soft flour, 15 g of bking powder nd 75 g of the pre-dried pwpw ws used nd to the lst bowl lbelled 60:40, 150 g of soft flour, 15 g of bking powder nd 100 g of the pre- dried pwpw ws used. The btter from ech bowl ws then filled into their respective lbelled lyered bking cns of the sme shpe nd size nd bked t 160 C for 35 minutes. Preprtion of Rock buns All the five formultions were bked using the method described by (Ceserni nd Kinton, 2008) with slight chnges in the procedure by excluding eggs nd diluted milk in the formultion. To ech formulted blend, weighed nd trnsferred into bowl, exctly 5 g of nutmeg, 200 g of tble sugr nd 15 g of bking powder were weighed, sieved nd dded to the blends. Five (5) ml ech of pinepple nd vnill essences were dded to the mixtures. These were thoroughly rubbed in 250 g of mrgrine. A volume of 50 ml of wter ws dded nd mixed thoroughly until slightly firm mixture ws chieved. The mixture ws distributed proportionlly into gresed ptty tins of the sme shpe nd volume nd plced in firly hot oven t 160 0 C for 50 mins. They were then removed nd plced on cooling rck to cool (plte 3 nd plte 4). Determintion of physicl properties of Rock buns nd Ckes Smples of Rock buns nd Ckes were selected rndomly from ech blend nd the weights nd heights were mesured using digitl scle nd metric ruler respectively. Sttisticl Anlysis Mens nd stndrd devitions of prmeters were determined. One-wy Anlysis of Vrince (ANOVA) ws used to determine significnt differences, while multiple comprison test using Fisher 95% confidence intervls ws used to estblish differences mong the mens.
248 Afr. J. Food Sci. Technol. Plte 3. Rock buns from formultion rtio 90: 10 Plte 4.Rock buns from formultion rtio 100:0 RESULTS AND DISCUSSION Tble 2 shows the proximte composition nd energy content of prtilly-dried ripe pwpw pulp. The moisture contents of most fresh fruits rnge between 81.30-91.50% (USDA, 2008).The initil moisture content of the ripe pwpw ws 91.73% which is slightly higher thn the bove stted rnge. Fruits with higher moisture content deteriorte quickly nd re microbiologiclly unstble. The considerble reduction of the moisture content of the pulp to 63.53% could slow down microbil ttck nd preservtion of the prtillydried pulp will require further refrigertion or freeze drying to extend the shelf life. It hs been reported tht the shelf
Adubofuor et l. 249 Tble 2. Proximte composition of prtilly dried ripe pwpw pulp FOOD COMPONENT PERCENTAGE (%) Moisture 63.53 ± 0.427 Ash 1.09 ± 0.097 Ft 0.40 ± 0.000 Fibre 2.90 ± 0.141 Protein 0.20 ± 0.000 Crbohydrte 31.88 Energy(kcl/100g) 131.92 Tble 3. The minerl composition of prtilly dried ripe pwpw pulp MINERAL Clcium (C) Potssium (K) Mgnesium Sodium (N) Iron (Fe) VALUE (mg/100g) 53.80 ± 0.46 537.80 ± 0.48 34.43 ± 0.05 1.90 ± 0.06 1.03 ± 0.00 life of ripe fruits cn be extended up to three weeks by refrigertion t 4 C.(Lyne, 1996). The sh content of the prtilly dried pwpw ws 1.09%. Fruits, fruit juices nd melons hve sh content rnging from 0.2 0.6%, while dried fruits hve higher contents between 2.4 3.5% (Mrshll, 2009). The sh content of the prtilly dried ripe pwpw pulp ws reltively lower thn tht of dried fruits. Generlly Loss of moisture in foods leds to n increse in concentrtion of the nutrients (Morris et l., 2004). The sh content of pwpw fruit is bout 0.6% (Chi et l.,1989; Tripton et l., 1990) The removl of moisture resulted in corresponding increse in the sh content but ws not s high s the completely dried fruits. The percentge crude ft content ws 0.40%. Fruits generlly hve low ft contents nd the vlue of 0.4% is within the rnge of 0.1-0.5% stted by Min nd Ellefson (2009). Pwpw is good source of dietry fibre nd hs content of 2.6% while the fibre contents of bnns nd ornges re 2.4% nd tht of pples is 2.7%.(Jones nd Lyne, 2009) Pwpw is quite fibrous fruit nd decrese in the moisture content consequently incresed the percentge crude fibre of the prtilly-dried pulp to 2.90%. Even though the protein content of the fresh ripe pwpw hs been stted to be 0.6%,. Some fruits contin less protein (USDA, 2008). The protein content of 0.2% of the prtilly-dried ripe pwpw pulp ws lower thn the stted vlue. Belitz nd Grosch (1999) stted tht the mount of protein in fruits vries gretly with the fruit ripeness nd vriety. The difference my be ttributed to fruit vriety nd ripeness. The crbohydrte content of the prtilly dried pwpw pulp ws 31.88%. The USDA (2008) hs reported tht most fruits contin pprecible mounts of crbohydrte rnging from 10.4-19.9%. Humns derive 55-65% of their energy minly from crbohydrtes. The pulp cn be used to replce or supplement ftty choices for deserts, sncks or s fillings for bkery items. (Rosivlli nd Vieir, 1992) The minerl composition of the prtilly-dried ripe pwpw pulp is represented in Tble 3. The predominnt minerls in the pulp re potssium nd clcium. The potssium content ws 537.80 mg/100 g. Clcium nd mgnesium were present in moderte mounts of 53.80 mg/100 g nd 34.43 mg/100 g respectively. Sodium nd Iron were 1.90 mg/100 g nd 1.03 mg/100 g respectively. According to Jones nd Lyne (2009), pwpw is rich in potssium, mgnesium nd clcium with the vlues being 345, 113 nd 63 mg/100 g respectively. The differences my be ttributed to the difference in vrieties nd to some losses occurring during the drining of the juice from the pulp These minerl nlyses re nutritionlly importnt becuse it is known tht inorgnic minerl elements such s potssium nd clcium ply importnt roles in the mintennce of norml glucose-tolernce nd in the relese of insulin from bet cells of islets of Lngerhns. Sodium, iron, nd clcium ply importnt roles in controlling hypertension, preventing nemi, nd impeding the development of osteoporosis, respectively (Choudhry nd Bndyopdhyy, 1999). Tble 4 shows the physicochemicl properties of the prtilly dried pwpw pulp. The totl solid ws 36.47 % which gives n indiction of the dry mtter of the prtillydried pulp. Belitz nd Grosch (1999) stted tht the dry
250 Afr. J. Food Sci. Technol. Tble 4. Physicochemicl properties of prtilly dried ripe pwpw pulp PARAMETER Totl solids (%) Totl sugrs( Brix) ph Mlic cid (%) Citric cid (%) VALUE 36.47 ± 0.07 6.80 ± 0.07 5.05 ± 0.07 0.114 ± 0.01 0.109 ± 0.01 Tble 5. Physicl Properties of Cke Smples with different proportions of pwpw pulp RATIOS Averge Prmeters 100:0 90:10 80:20 70:30 60:40 Weight (g) 36.89±1.76 34.67±2.87 36.44±3.25 35.22±1.48 37.11±2.37 b b c c Height (cm) 2.89±0.21 2.50±0.11 2.42±0.08 2.14±0.12 2.11±0.09 Men vlues with different superscripts in the sme row indicte significnt differences (p 0.05) mtter of the fresh edible portion of pwpw is 11 % nd totl sugr content is 9 %. The Solo Hwii vriety is sweet vriety of pwpw nd the reduced sugr content of the pulp (6.80 %) my be ttributed to the losses due to the drining of the juice from the pulp of the fruit. The ph vlue of 5.05 of the prtilly-dried ripe pwpw pulp is chrcteristic of the fruit. Pwpw is low cid fruit nd the ph rnges between 5.0 nd 5.5.(Schobinger, 2001). Generlly, most cid fruits hve ph vlues rnging from 2.80 to 4.30. Within this rnge most bcteri cnnot grow nd products could be stored without rpid deteriortion (Rhmn, 2007). However, most bcteri grow between ph rnges of 5.0-9.0 (Blck, 1999). The ph vlues of product re ffected by the vriety of the cultivr, sesonl vritions, mturity owing to growing conditions nd geogrphicl res (Rhmn, 2007). To prevent microbil ttck nd subsequent spoilge of the smple, the pulp would hve to be refrigerted t low temperture to extend the shelf life. Mlic nd citric cids re the predominnt orgnic cids in pwpw. (Schobinger, 2001). The titrtble cidities of the pulp were 0.114% nd 0.109% for mlic nd citric cids respectively The totl titrtble cidity for both mlic nd citric cids, hs been stted by Belitz et l., (2004) to be 0.1%. Acids cn exist t levels below detection limits or they cn be the preeminent substnce present in the food. Acids tend to decrese with the mturity of fruit while sugr content increses (Sdler nd Murphy, 2009). The low percentges of the cids obtined show tht the pwpw used ws firly mtured. Physicl prmeters evluted were the heights nd weights of the prepred cke smples nd re represented in Tble 5. This ws crried out to estblish ny possible correltions between the level of substitution of the pwpw pulp nd the physicl properties. There ws no significnt difference in the weights of the smples (p>0.05) nd no specil order in the wy the weight of the smples incresed or decresed. However, the height of the smples showed significnt difference (p 0.05) s it decresed from the control smple (100:0) to smple (60:40). As the quntity of the pwpw pulp incresed in the dough, the heights of the cke smples decresed. This trend could be due to the decrese in whet flour (protein content) nd hence the decrese in the mount of gluten which is responsible for the elsticity of the btter by cusing it to extend nd trp crbon dioxide for ertion of the dough during mixing nd bking. The ertion provides light, porous cell structure, fine grin, nd texture with desirble ppernce long with pltbility to bked goods (Bennion nd Bmford, 1997). The individul weights nd heights of the different formulted products re shown in Tble 6. The men weights nd heights rnged from 64.00 to 75.20 g nd 40.20 to 50.20 g respectively. There were significnt differences (p<0.05) between the weights nd heights of the smples of the Rock buns. As the levels of substitution of the prtilly dried pwpw pulp incresed, the weights nd heights of the Rock buns lso decresed. Product E (60:40) hd the lowest men weight nd height becuse it hd the highest level of substitution of 40% of the prtilly dried ripe pwpw pulp nd consequently the lowest protein (gluten) content. The protein levels of the whet flour ccounts for the elsticity of the dough by cusing it to extend nd trp the crbon dioxide generted during the heting process nd thereby preventing it from collpsing (Hui et l., 2006). Gs retention is property of flour protein which must be sufficiently extensible nd strong enough to llow the dough to rise nd prevent the gs from escping (Kent nd Evers, 1994) The different levels of substitutions hd n effect on the process of dough development nd on
Adubofuor et l. 251 Tble 6. Physicl properties of smples of Rock Buns with different proportions of pwpw pulp Product Weight (g) Height (cm) A( 100:0) B(90:10) C(80:20) D(70:30) E(60:40) 75.20 ± 1.49 72.60 b ± 1.52 69.60 c ± 1.14 67.60 d ± 0.89 64.00 e ± 1.00 50.40 ± 1.14 48.80 b ± 1.30 46.20 c ± 0.84 43.60 d ± 0.55 40.20 e ± 0.45 Men vlues in the sme column followed by different superscript indicte significnt differences (p 0.05) the weights nd heights of the Rock buns. CONCLUSION The proximte nlyses showed tht the prtilly dried ripe pwpw pulp hd moisture nd fibre contents of 63.53% nd 2.90%. Ash, protein nd ft hving low contents of 0.20, 0.20 nd 0.40% respectively. 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