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Changes in the quality characteristics of carrot juice preserved with Aframomum danielli seed extract

Abiodun Aderonke Amanyunose ; Department of Food Science and Technology, Osun State, Nigeria
Olufunmilola Adunni Abiodun ; Department of Home Economics and Food Science, Kwara State, Nigeria
Gabriel Olaniyi Adegoke ; Department of Food Technology, Oyo State, Nigeria
Adegbola Oladele Duada ; Department of Home Economics and Food Science, Kwara State, Nigeria

Puni tekst: engleski pdf 369 Kb

str. 131-136

preuzimanja: 927



Effect of using different concentrations of Aframomum danielli on the physicochemical, microbiological and sensory characteristics of carrot juice stored under refrigerated and ambient temperatures were examined. This was done to ascertain the concentration and storage conditions that will enhance the quality of the juice. Carrot juice was produced and treated with different concentrations of Aframomum danielli extract (5, 10 and 15 %). The juice was pasteurized and stored at 4 oC and 27 oC. Control sample was prepared for each group and the quality attributes of the samples were monitored for five days. Sensory properties of the juice were conducted on the first day of production. A decrease in pH was observed during the five days storage with the control samples showing lower pH when compared to the treated samples. The pH of treated samples (10 and 15 %) was slightly maintained at 4 oC. Titratable acidity increased while the total soluble solids decreased with days of storage. Vitamin A loss was more pronounced in the control samples than the treated samples which showed more vitamin A retention at higher concentration of Aframomum danielli at 4 oC. The microbial population was higher in the control juice stored at ambient temperature but was retarded by low temperature coupled with higher concentrations of A. danielli extract. Sensory evaluation showed that the control and up to 10% inclusion of A. danielli extract were acceptable

Ključne riječi

Aframomum danielli, carrot juice, physicochemical properties, spices, temperature

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