storage stability and dambu-nama

Influence of Hurdle Applications on the Storage Stability of Dambu-nama

M. O. Eke, C. C. Ariahu & J. O. Abu · Asian Food Science Journal · 2021

The microbiological, physico-chemical, sensory and storage characteristics of dambu-nama (DN) as influenced by addition of citric acid, salt and sugar as hurdles were investigated. Preliminary sensory evaluation suggested that at citric acid level above 0.3%, sugar and salt level...