Study on physico-chemical properties, antioxidant activity and shelf stability of carrot (Daucus carota) and pineapple (Ananas comosus) juice blend
2017
Aderibigbe, O. R. | Akinrinola, A. O. | Ademoyegun, O. T. | Owolade, S. O. | Popoola, F. O. | Olabode, I. A.
The pineapple-carrot juice is a fruit juice blend developed to provide a new variety of shelfstabledrink for beverage market. Fruit and vegetables consumption constitute a major portionof diet in many parts of the world and they play a significant role in human nutrition. Juiceblending is becoming a popular method of improving the nutritional quality of fruit baseddrink products. This study was carried out to produce a drink beverage from juice blend ofcarrot (Daucus carota) and pineapple (Ananas comosus) of different formulation of 100%pineapple juice (T1), 100% carrot juice (T2) and pineapple-carrot blend at ratio 2:1(T3) and1:1 (T4) respectively. The Juice drinks produced were analyzed for its physico-chemicalproperties, antioxidant activity, sensory and microbial qualities. The result of analysis showsthat mean PH value for T1, T2 T3 and T4 was 3.90, 4.30, 4.00 and 3.94 respectively. The meantotal soluble solid for (T1)was 13.8% and 3.60% for (T2).The 100% pineapple (T1) has the leastbeta-carotene content of 0.932mg/100ml which is significantly lower (p<0.05) than (T2), (T3)and (T4) respectively. The microbial loads of the fruit juice were below 106cfu/ml, thus, withinacceptable limit for human consumption.
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Эту запись предоставил Universiti Putra Malaysia