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Traditional processing, composition, microbial quality and sensory characteristics of Eshabwe (ghee sauce)
Author(s) -
Mukisa Ivan Muzira,
Kiwanuka Bernard Junior
Publication year - 2018
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12407
Subject(s) - food science , proximate , dry matter , composition (language) , chemistry , shelf life , sensory analysis , quantitative descriptive analysis , taste , mathematics , aroma , biology , zoology , linguistics , philosophy
Eshabwe is a traditional Ugandan condiment produced from butter or ghee. The traditional formula, proximate composition, microbial quality and sensory characteristics of Eshabwe have previously not been reported. The purpose of this study was to describe the processing and to determine the sensory characteristics, proximate composition and microbial quality of Eshabwe. Ten commercial processors of Eshabwe were interviewed. Samples of Eshabwe obtained from processors were analysed for proximate composition and microbial quality. A lexicon for the sensory attributes of Eshabwe was developed using quantitative descriptive analysis. Eshabwe is prepared by whipping butter or ghee (1 kg) with boiled water (560 ± 0.13 mL), rock salt (37.8 ± 0.13 g) and sodium chloride (5.6 ± 0.09 g). Eshabwe has a shelf life of 3–5 days at room temperature, 3 months under refrigeration and over 6 months under frozen storage. Eshabwe contains 43.10 ± 0.15% dry matter, 1.99 ± 0.13% ash, 0.49 ± 0.02% crude protein, 32.87 ± 0.93% fat and 3.93 ± 0.05 Kcal/g. The total aerobic counts (6.56 ± 0.03 log cfu/mL), yeasts and moulds (2.26 ± 0.02 log cfu/mL) and coliforms (3.16 × 10 3 MPN/mL) were in excess of microbial specifications. A lexicon of 15 descriptors for the sensory attributes of Eshabwe was developed. Eshabwe processing should be standardised to ensure consistent quality and consumer safety.