Bachelor of Science in Food Science and Technology
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Item Gummy Candy Enriched With Beta-carotene From Orange-Fleshed Sweet Potato and Mango(Uganda Christian University, 2025-06-10) Nowemigisha IsabelVitamin A deficiency (VAD) is a prevalent public health challenge in Uganda, especially among children and women, making the development of food-based interventions necessary. This study aimed to develop beta-carotene-fortified gummy candies using orange-fleshed sweet potato (OFSP) and mango by optimising the formulation of the candy with respect to consumer acceptability and analysing the beta-carotene and vitamin A content of the optimised formulation. An experimental design was used, particularly Response Surface Methodology (RSM) was used to optimise the ingredients, i.e Orange Fleshed Sweet Potato (OFSP), gelatin, and honey. Beta-carotene content was analysed using UV-Vis spectrophotometry. The optimised formulation contained 68.6% OFSP, 5.50% gelatin, and 15% honey and beta-carotene content of 3.225 ± 0.003 mg/kg, which is 26.9 µg RAE/100g, providing only 6.7% of a child’s daily vitamin A requirement. Further research should investigate beta-carotene retention during processing and storage, and comparison tests with other commercial products should be done. This study can improve food biofortification and food nutrition security.Item Formulation of a Tea Blend Using Tamarind, Mango Leaves and Ginger(Uganda Christian university, 2025-06-01) Grace Yeka AyikoruThis study formulated and evolved a functional tea blend based on black tea, tamarind, mango leaves, and ginger to enhance the concentration of polyphenols and sensory acceptability. A D-optimal mixture design formulated 16 recipes tested among 480 panellists under a 9-point hedonic scale. Results reflected ginger (15.8%) and tamarind (10.5%) greatly influenced flavor and acceptability, while black tea (85%) formed a good base. The optimized blend exhibited excellent desirability (1.000) and antioxidant activity confirmed by Folin-Ciocalteu assay whereby the total polyphenol content was seven times higher than the normal black tea which was used as a control (1,492.2 ± 16.10 mg GAE/100 mL) over traditional black tea (200 mg GAE/100 mL) with extremely high levels of statistical significance (p < 0.00001. Mango leaves contributed mangiferin (anti-diabetic activity), and ginger contributed gastrointestinal benefits. Problems were drying variability, and panelist biases. Recommendations are provided for packaging improvement, phytochemical profiling, and commercial scaling up. This research addresses a market niche by utilizing underutilized, local materials to create a health-related tea blend in harmony with trends for functional drinks and sustainability.Item Formulation Of a Functional Tea Using Pineapple Peel, Lemon Peel, Mint, And Green Tea(Uganda Christian University, 2025-06-11) Sheilla AsimireThis study addresses the challenges of food waste and nutritional deficiency by creating a functional tea from pineapple peels, lemon peels, mint, and tea. Fruit processing in Uganda generates a substantial amount of organic waste, with pineapple and lemon peels accounting for around 20–35% of the fruit weight which have bioactive compounds. Using response surface methodology with a D-optimal mixture design, 12 experimental formulations were tested, varying proportions of pineapple peel powder, lemon peel powder, and mint, with green tea constant at 30%. Sensory evaluations by 30 panelists assessed appearance, aroma, taste, mouthfeel, and overall acceptability. Results showed that higher pineapple peel powder ratios negatively affected the sensory attributes, while lemon peel powder addition was beneficial for taste and mint addition improved appearance and overall acceptance. The optimized tea blend containing 80% pineapple peel powder, 15% lemon peel powder, and 5% mint showed significantly higher polyphenol content and vitamin C content when compared with the control tea.