Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
Open Access
Journal Browser
Go
Journal of Food and Nutrition Research. 2022, 10(1), 50-57
DOI: 10.12691/jfnr-10-1-7
Open AccessArticle

Optimization of a Cocktail Based on Cashew Apple and Papaya Juice Using Mixing Design

Jean Ives Kablan Gnoumou1, , Doudjo Soro1, Youssouf Kisselmina Koné1 and Ernest Koffi2

1Department of Chemical and Food Engineering, Felix Houphouët-Boigny National Polytechnic Institute, Yamoussoukro, IVORY COAST

2Laboratory of Biochemistry and Food Science, Faculty of Biosciences, Felix Houphouët-Boigny University, Abidjan, IVORY COAST

Pub. Date: January 09, 2022

Cite this paper:
Jean Ives Kablan Gnoumou, Doudjo Soro, Youssouf Kisselmina Koné and Ernest Koffi. Optimization of a Cocktail Based on Cashew Apple and Papaya Juice Using Mixing Design. Journal of Food and Nutrition Research. 2022; 10(1):50-57. doi: 10.12691/jfnr-10-1-7

Abstract

The very low level of processing of agricultural products in Ivory Coast is a real problem despite their nutritional importance. The alternative solution is therefore their valorization. To this end, a study of the formulation of a cocktail based on cashew apple juice and papaya juice by a mixing plan was conducted. After an appropriate choice of two variables, seven trials led to a mathematical model linking the responses (refractometer dry extract, total sugars and reducing sugars) to the factors (cashew apple juice and papaya juice rate). After conducting the trials and analyzing the data, the optimized formulation (F1) to maximize the refractometric dry extract, total sugars and reducing sugars contents is 50% cashew apple juice and 50% papaya juice with a global desirability of 0.994. This cocktail (F1) is sweet (11° brix), less astringent compared to the other formulations and has a phenolic content of 1.2 mg/mL Eq Gallic acid. This formulation has a vitamin C content of 115.37 mg/mL, an ash content of 0.37% and has a good microbiological quality. It provides energy with a value of 34.04 Kcal / 100 mL. In addition to being used as a drink, this richness makes it a potential substrate in the bioconversion of sugar materials, precisely in wine making.

Keywords:
optimization cocktail cashew apple papaya mixing design

Creative CommonsThis work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]  Dossou, J., Ahouansou R.H., Sanya C.A.K., Ahyi, V, Etude des performances techniques d’un filtre-presse pour la filtration du jus de pomme d’anacarde (Anacardium occidentale L.), Afr. J. Food Agric. Nutr. Dev, 19 (3), 14690-14707, 2019.
 
[2]  CCA (Conseil Coton Anacarde en Côte d’Ivoire), publié le lundi 15 février, 2016.
 
[3]  FIRCA (Fonds Interprofessionnel pour la Recherche et le Conseil Agricoles), publié dans le premier semestre, 2021.
 
[4]  Dedehou, E.S.C.A., Dossou, J., Anihouvi, V., Soumanou, M.M, A review of cashew (Anacardium occidentale L.) apple: Effects of processing techniques, properties and quality of juice, African Journal of Biotechnology, 15 (47), 2637-2648, 2016.
 
[5]  Gninfanni, S.O., Doudjo, S., Kouamé, O. C., Ernest, K.K, Caractérisation physico-chimique et sensorielle de diverses formulations de jus à base de pomme de cajou et d’ananas, Int. J. Biol. Chem. Sci, 10 (6) : 2447-2460, 2016.
 
[6]  Dedehou, E. S. C. A., Dossou, J., Soumanou, M, Etude diagnostique des technologies de transformation de la pomme de cajou en jus au Bénin, International Journal of Biological and Chemical Sciences, 9 (1): 371-387, 2015.
 
[7]  Talasila, U., Shaik, K.B, Quality, spoilage and preservation of cashew apple juice. J. Food Sci.Technol, 52 (1): 54-62. 2015.
 
[8]  Assunção, R. B., Mercadante, A. Z, Carotenoids and ascorbic acid from cashew apple (Anacardium occidentale L.): variety and geographic effects,” Food Chemistry, 81(4): 495-502, 2003.
 
[9]  Michodjehoun-Mestres, L., Souquet, J. M., Fulcrand, H., Bouchut, C., Reynes, M. J-M., Brillouet, M. J. “Monomeric phenols of cashew apple (Anacardium occidentale L.), Food Chemistry, 112 (4): 851-857, 2009.
 
[10]  Das, I., Arora, A, Post-harvest processing technology for cashew apple – A review, J. Food Eng. 194, 87-98, 2017.
 
[11]  Edwige, L.K., Djary, M.K., Hubert K.K., Eugène, J.P.N.K, Effect of the ripening stages on some biochemical and nutritional Properties in Carica papaya L. (cv. Solo 8) pulp, skin, and seeds. European Journal of Nutrition & Food Safety, 12(10): 1-9, 2020.
 
[12]  Goupy, J, Plan d’expériences, Cinquième Edition, Dunod, Paris, 28, 2013.
 
[13]  AOAC, The Official methods of Analysis 18th edn, Association of Official Analytical Chemical International, AOAC international, Gaithersburg, Maryland, USA, 2010.
 
[14]  Atwater, W., Rosa, E, A new respiratory calorimeter and the conservation of energy in human body, II. Physical Review, 9: 214-251, 1899.
 
[15]  Wood, J.E., Senthilmohan, S.T., Peskin, A.V, Antioxydant activity of prodyanidin-containing plant extracts at different pHs, Food Chem, 77: 155-161, 2002.
 
[16]  Dubois, M, Gilles, K, Hamilton, J, Rebers, P, Smith, F, Colorimetric methods for determination of sugars and related substances, Anal. Chem, 28: 350-356, 1956.
 
[17]  Bernfeld, D, Amylase β et α, Inmethod in enzymology 1, Colowick S.P. and Kaplan N. O, Academic Press, New York, 149-158, 1955.
 
[18]  AFNOR (Association Française de Normalisation), Recueil des normes françaises des fruits et des produits fruitiers, Troisième édition, 411-422, 1991.
 
[19]  Prasanna, P.B., Sagar, A.M., Rishab, D., Snehasis, C, Optimizing the formulation for a pomegranate amla-muskmelon based mixed fruit beverage using sensory analysis and evaluating its thermal stability Food Science and Technology 133, 9, 2020.
 
[20]  Paa, T.A, Optimization of a fruit cocktail containing pineapple, orange and mango corrossol juice by mixing plans, Scientif African, 8, 8p, 2020.
 
[21]  Didier, N. A, Kan B. K, Chatigre K, Emmanuel N. A, Optimisation du procédé de fabrication du tchapalo, bière traditionnelle ivoirienne par le plan factoriel fractionné, Afrique SCIENCE, 08 (3): 69-81, 2012.
 
[22]  Adou, M, Caractérisation physico-chimique et toxicologique et étude de la stabilité de jus de différentes variétés de pomme d’anacarde (Anacardium occidentale, L.) issue de trois zones écologiques de Côte d’Ivoire, Thèse de Doctorat de l’Université NANGUI ABROGOUA (Côte d’Ivoire), Spécialité : Biochimie et Technologie des Aliments, 202, 2014.
 
[23]  Lokesh, K. M., Danme, S, Quality attributes, phytochemical profile and storage stability studies of functional ready to serve (RTS) drink made from blend of Aloe vera, sweet lime, amla and ginger. J Food Sci Technol, 54 (3), 761-769. 2017.
 
[24]  Gabriel, A.F., Igwemmar, N.C.I., Ebele, O.A.O., Adeyemo, B, Effect of Preservatives on the Physicochemical Properties of Watermelon and Soursop Fruit Blend. Direct Res. J. Agric. Food Sci. 5 (10), 333-337, 2017.
 
[25]  Talasila, U., Vechalapu, R.R., Shaik, K.B, Storage, stability of cashew apple juice use of chemical preservatives, J. Food Technol, 10 (4): 117-123, 2012.
 
[26]  Tiencheu, B., Nji, D.N., Achidi, A.U., Egbe, A.C., Tenyang, N., Tiepma, N. E.F., Djikeng, F.T., Fossi, B.T, Nutritional, Sensory, Physico-chemical, Phytochemical, Microbiological and Shelf-Life Studies of Natural Fruit Juice Formulated from Orange (Citrus sinensis), Lemon (Citrus limon), Honey and Ginger (Zingiber officinale), HELIYON, 30p, 2021.
 
[27]  Akubor, P, Evaluation of the Quality of Juice Prepared from African Bush Mango (Irvingia garbonensis Var. garbonesis) Fruit Pulp. Asian Res.J. gric. 6 (4), 1-9, 2017.
 
[28]  Ijah, U., Ayodele, H., Aransiola, S, Microbiological and some sensory attributes of water melon juice and watermelon-orange juice mix. J. Food Resour. Sci. 4 (3), 49-61, 2015.
 
[29]  Dauda, A., Abiodun, O., Maiyaki, T., Kayode, R, Microbiological evaluation of watermelon juice treated with serendipity berry (Dioscoreophyllum cumminsii) extract. Croat. J. Food Sci. Technol. 9 (1), 19-24, 2017.