Augustina Sackle Sackey

Cape Coast Technical University · Hotel, Catering & Institutional Management

This study was conducted to investigate the effect of lactic acid bacteria (LAB) strains on color properties, phenolic profile and antioxidant activities of mulberry juice. Mulberry juice was separately fermented at 37 °C for 36 h using Lactobacillus plantarum, Lactobacillus acidophilus and Lactobacillus paracasei. The results showed that lactic ac...

The effects of ultrasonication (US) on phytochemical, volatile profile and sensory qualities of lactic-acid-fermented mulberry juice were studied. The juice was sonicated at 5.0 °C, 60 W and at varying pulsed frequencies and times (22 kHz for 10 min, 22 kHz for 20 min, 24 kHz for 10 min and 24 kHz for 20 min). It was observed that US significantly...

Lactic acid fermented mulberry juice (LFMJ) was subjected to pulsed light (PL) treatment at exposure time of 2, 4 and 8 s at high insensitive pulses of 14.0 J/cm². The effect of PL treatment on the microbial inactivation, physicochemical, phytochemical, volatile and sensory characteristics of LFMJ was evaluated. It was found that the PL was able to...

Quality attributes of long-term stored fruit juice are susceptible to change. Therefore, it is of paramount importance to assess the rate of change in the quality parameters of processed fruit juices during storage. The objective of this study was to assess the effect of storage on brix, pH, chromatic parameters, phenolic, antioxidant activities as...

This study sought to assess the effect of ultrasonication (28 kHz, 60 W, 15 min), pulsed light (1.213 Jcm−2pulse−1, 360 μs, 3 Hz, 4 s) and their combined usage on the phenolics concentration and antioxidant activities of lactic-acid-fermented mulberry juice (LFMJ). The results showed significant improvement in the total phenolic concentration, tota...

This study was carried out to produce soursop and pineapple blended juice and to assess its physiochemical and sensory properties as well as to model the overall quality. Mixed fruit juices were produced by blending of soursop (Annona muricata) and pineapple (Ananascomosus) fruit and pasteurized at 72°C for 15 min and 4°C for prior to analysis. The...

The aim of the study was to produce cookie by partial substitution of wheat flour (WF) with Parkia biglobosa Flour (PBF) and use D-optimal design to enhance the baking time (BT), the cookie diameter (CD), the cookie width (CW) and the cookie hardness (CH). The cookie sensory attributes (taste, aroma, texture, colour and overall likeness) were also...

The present study evaluated different single and composite flours from wheat, millet, sorghum and soybean as breading agents in deep frying of chicken breast. The proximate composition of the breading agents was assessed. The effects of the breading agents were established by assessing the percentage adhesiveness of the flours, yield, frying losses...

Malnutrition is one of the major problems facing the developing countries, especially among children. It is estimated that, 28% of children under the age of five are stunted whilst 14% are underweight in Ghana. Minister of Food and Agriculture in 2004 asserted that the Intelligent Quotient (IQ) of Ghanaian children has generally reduced due to poor...

This study examines the impact of front line personality traits on customer satisfaction in hotels in the UK. The literature review, which is the secondary data, serves as a basis for this study and it is made up of two parts: Review of the hotel industry in UK, the relationship between generic providers’ quality and interaction quality, and person...

The study investigated the relationship between capital structure and profitability of listed non-financial firms in Ghana, covering a seven-year period (2002-2008). Capital structure theories provided theoretical basis for the work. The study adopted the panel data methodology to examine the effects of capital structure on the profitability of twe...

Consumers demand for quality and nutritious foods is increasing, hence the need for food manufacturers to develop new nutritious and affordable products to meet their increasing demand by combining different ingredients. It is against this background that the study was performed to produce dawadawa based cookies with the view of improving the senso...