Comparative Physicochemical Properties and Antioxidant Activity of Dietary Soursop Milkshake
Aderonke I. Olagunju | Oreoluwa E. Sandewa
Soursop is an unexploited fruit with numerous health benefits. Its underutilization is attributable to its rapid softening and ripening, which leads to great postharvest loss. The current study was carried out to formulate a functional drink from blends of soursop, milk and honey and also to assess the phytoconstituents of the beverages. The proximate composition, physicochemical, antioxidant, sensory and microbial properties of the formulated drink were evaluated. The formulated milkshake exhibited a significant ascorbic acid content which was above 50% of the recommended daily requirement for both adult and children. The soursop fresh extract (SFE) showed high antioxidant activity which qualifies it as a functional drink. The incorporation of milk to the soursop drink also produced a high flavonoid content and antioxidant properties (DPPH• scavenging activity). The soursop fresh extract and drink with 30% milk inclusion had high sensory acceptability and showed no significant difference to the market sample (control). The richness in ascorbic acid, high phenolic content and antioxidant activity of the formulated drink suggests it may be an important source of antioxidants and could be used as a functional drink for mediation in health-related issues.
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