Chemical, sensory and shelf life study of pawpaw juice–milk blend
Adebayo-Oyetoro, A.O. | Ogundipe, O.O. | Adeyemo, I.G. | Ogundipe, F.O. | Bamidele, F.A. | Adeyeye, S.A.O. | Yildiz, Fatih
This study was carried out to assess the chemical properties, storage stability and consumer acceptability of a drink (functional food) from ripe pawpaw juice blended with milk and sugar. Pawpaw juice was produced from mature and ripe pawpaw (Carica papaya) fruits obtained from Ketu market in Lagos State, Nigeria. Powdered milk (200 g) was reconstituted in clean, boiled and cooled potable water (500 mL). Sugar syrup was made by dissolving 50 g into 250 mL water. All these were blended in appropriate ratios, filled into clean bottles and pasteurized at 80°C for 7 min, followed by cooling before further analysis. Some of the samples were kept on the shelf and analysed weekly for chemical (pH, vitamin C and protein), sensory and storage tests. The results showed significant differences (p ≤ 0.05) between the samples in most of the parameters assessed. Chemical and sensory analysis showed that pH, vitamin C and protein ranged between 5.0–6.3, 15.0–18.7 mg/100 mL, and 26.2–29.0% respectively Sample LAH was most preferred in terms of sensory attributes. Microbial count was between 2.1 × 10¹ and 1.6 × 10² Cfu/mL while coliform was not detected. The findings revealed that good functional drink, products of blend of juice from pawpaw and milk could be produced from ripe pawpaw and powdered milk which may possess health benefits and also reduce long term sustainable intervention programmes of micronutrient deficiency in patients and individuals when consumed as either appetizer and/or dessert.
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