Browsing by Author "Dudu, Olayemi Eyituoyo"

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    Influence of interfacial adsorption of glyceryl monostearate and proteins on fat crystallization behavior and stability of whipped-frozen emulsions
    (ScienceDirect, 2020) Cheng, Jinju; Dudu, Olayemi Eyituoyo; Wang, Dong; Li, Xiaodong; Yan, Tingsheng
    The effect of interfacial competitive adsorption of glyceryl monostearate (GMS) with proteins and GMS-fat (anhydrous milk fat; coconut oil) interactions on the fat crystallization behavior and stability of whipped-frozen emulsions were investigated. The results indicated GMS retarded the nucleation of emulsified anhydrous milk fat, but accelerated crystal growth. A contrasting outcome was elicited by emulsified coconut oil. Increasing GMS concentration strengthened and weakened the structural networking within anhydrous milk fat and coconut oil emulsions, respectively, which was evidenced by the oscillatory rheology results. Anhydrous milk fat whippedfrozen emulsions were characterized by increased partial coalescence degree with increasing GMS concentration. However, lower partial destabilization index and insignificant effect of GMS was found in coconut oil systems. Confocal laser scanning micrographs revealed that big clumps of fat globules were present at air bubble surfaces in anhydrous milk fat whipped-frozen emulsions, while only some individual fat globules were observed in coconut oil systems.
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    Physicochemical and sensory properties of blends from beniseed, trifoliate yam and wheat flours
    (2025-04) Arisa, Ngozi U.; Adelekan, Aminat; Malomo, Oluwatosin O.; Dudu, Olayemi Eyituoyo
    Composite flour blends of; wheat flour, beniseed flour and trifoliate yam of ratios; 90:5:5(WBT1), 70:15:15 (WBT2) and 50:25:25 (WBT3) respectively were utilized in the production of biscuits; WBTB1, WBTB2, WBTB3 respectively. Increase in beniseed and trifoliate yam substitution ensued improvements in; protein (0.78% and 3.49%, respectively), fat (5.47% and 2.79%, respectively), ash (0.89% and 0.80% respectively), and crude fibre (2.27% and 1.30% respectively) and decline (P<0.05) in; moisture (2.29% and 1.67%., respectively) and carbohydrate (7.08% and 6.24%, respectively) of both composite flours and biscuits. Magnesium (0.27%), manganese (0.07%), sodium (0.14%), Calcium (0.38%), Iron (0.09%) and copper (0.15%) contents of the composite flours were boosted with increase in beniseed and trifoliate yam. WBT1 had the superior; bulk density, water absorption capacity and swelling capacity (0.66g/ml, 149.92% and 6.85ml., respectively). WBTB1 was the most sensory accepted. This study further indicates the suitability of cereal-tuber based flours for the baking industry.
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    Pigments and colour characteristics: Influence of drying methods on Nigerian pepper (Capsicum frutescence)
    (Elsevier, 2023) Alamu, A. E.; Ade-Omowaye, B. I. O.; Akinwande, B. A.; Dudu, Olayemi Eyituoyo; Obori, F. O.
    Drying conditions such as temperature and duration leads to pepper modifications that can results into quality degradation. In this study matured red fresh Capsicum frutescens var. Baccatum (FB) and Capsicum frutescens var longum (FL) were dried using sun drying (SFB and SFL) and hot air cabinet drying (CFB and CFL) methods. Effects of drying was investigated on moisture content, water activity, carotenoid (capsorubin, violaxanthin, capsanthin, antheraxanthin and zeaxanthin) and colour characteristic (extractable, surface colour, non-enzymic browning index [NEBI]). Cabinet drying significantly (P < 0.05) reduced the moisture content and water activity to 7.7% and 0.41 in CFB and 7.5% and 0.42 in CFL compared to 8.5% and 0.45 in SFB and SFL by sun drying. Capsorubin was the most abundant carotenoid in both species (51 and 29%) and capsanthin (43 and 25%) in FB and FL. Extractable colour loss in FB was 31 and 26% due to sun and cabinet drying, while FL recorded 42 and 24%. The chromatic coordinates (a*, b × and L*) in the fresh C. frutescens var baccatum and C. frutescens var longum were significantly affected by the drying methods with values ranging from 23 to 28, 20–24 and 36–41 in the dried peppers. The highest NEBI values of 113 and 123 were recorded for the C. frutescens var baccatum while the lowest colour difference was recorded in C. frutescens var longum. Cabinet drying method provided higher NEBI with CFB having the highest values indicating that cabinet drying may be considered a better drying alternative for dehydration of red pepper due to better colour retention of the dried products.