Izvorni znanstveni članak
https://doi.org/10.17508/CJFST.2020.12.1.07
Physicochemical, microbiological and sensory quality of juice mix produced from watermelon fruit pulp and baobab fruit pulp powder
ISRAEL OKPUNYI ACHAM
; Benue State University, Faculty of Science, Centre for Food Technology and Research, PMB 102119, Makurdi, Benue State, Nigeria
MIKE OJOTU EKE
; Benue State University, Faculty of Science, Centre for Food Technology and Research, PMB 102119, Makurdi, Benue State, Nigeria; University of Agriculture, College of Food Technology and Human Ecology, Department of Food Science and Technology, PMB 2373, M
JOSEPH EDAH
; University of Agriculture, College of Food Technology and Human Ecology, Department of Food Science and Technology, PMB 2373, Makurdi, Benue State, Nigeria
Sažetak
Juice blending is one of the methods that can improve the nutritional quality of juices. The aim of this study was to evaluate the quality of juice product produced from blends of watermelon fruit pulp juice and baobab fruit pulp powder. This study was also aimed at promoting the use of underutilized African baobab and leverage on the benefits that can be derived from blending these two wonderful plant resources. Four blend ratios and codes of 100:0 (W100), 80:20 (W80B20), 60:40 (W60B40) and 50:50 (W50B50) were developed for watermelon fruit pulp juice and baobab fruit pulp powder, respectively. The physicochemical attributes, mineral composition, microbiological and sensory attributes of the samples were analyzed using standard methods. The increase in baobab fruit pulp powder concentration in watermelon fruit pulp juice increased the titratable acidity (0.24 to 0.48 %), total sugar content (6.0 to7.85 oBrix), total solid (1.30 to 1.37 %), viscosity (473.67 to 730.30 cP), Vitamin C (126.25 to 236.70 mg/100 mL), Vitamin A (18.67 to 80.33 mg/100 mL), calcium (1.97 to 3.46 %), potassium (1.09 to 2.07 %) and iron (3.10 to 4.43 ppm) contents, while decreasing the pH (5.19 to 4.08), total viable count (4.0×104 to 2.0×102 cfu/mL), yeast and mould count (3.2×104 to 0.0×100 cfu/mL) as well as sensory attributes whose values ranged from 3.80 to 7.60 on a 9-point hedonic scale. Therefore, blending watermelon fruit pulp juice and baobab fruit pulp powder has the ability to enhance the physicochemical , micronutrient content, microbiological and sensory characteristics of the samples.
Ključne riječi
baobab fruit pulp powder; mineral elements; physicochemical; sensory characteristics; watermelon fruit pulp juice
Hrčak ID:
238571
URI
Datum izdavanja:
29.5.2020.
Posjeta: 1.278 *