American Journal of Food Science and Technology

ISSN (Print): 2333-4827

ISSN (Online): 2333-4835

Editor-in-Chief: Hyo Choi

Website: http://www.sciepub.com/journal/AJFST

   

Article

Effects of Blanching on Physicochemical Properties of Chantenay Carrots Juice and Assessing the Qualities of Formulated Carrot-MD2 Pineapple Juice Blends

1Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

2Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana


American Journal of Food Science and Technology. 2016, 4(3), 81-88
doi: 10.12691/ajfst-4-3-4
Copyright © 2016 Science and Education Publishing

Cite this paper:
Joseph Adubofuor, Isaac Amoah, Raphael Dela Ayivi. Effects of Blanching on Physicochemical Properties of Chantenay Carrots Juice and Assessing the Qualities of Formulated Carrot-MD2 Pineapple Juice Blends. American Journal of Food Science and Technology. 2016; 4(3):81-88. doi: 10.12691/ajfst-4-3-4.

Correspondence to: Joseph  Adubofuor, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. Email: jadubofuor@gmail.com

Abstract

This study was carried out to determine the effects of three blanching methods on carrots and also to assess the physico-chemical and sensory properties of formulated Chantenay carrot-MD2 pineapple juice blend. Hot water, steam and microwave blanching were the methods used and the respective blanching temperatures were 98, 105 and 75 °C for 10 minutes each. Physicochemical properties determined on the juices extracted by gravity from blanched carrots were yield, pH, total soluble sugars, total solids, ash and vitamin C. There were significant differences (p<0.05) in the yield, vitamin C and total solids of the blanched and unblanched carrots. Steam blanching method was chosen for the formulation of the carrot-pineapple juice blend due to its high yield and ash content of 76.65 and 0.66% respectively. The carrot juice from the steam blanching process was formulated with MD2 pineapple juice into various ratios of 50:50, 60:40, 70:30 and 100:0 with the carrot juice being the major component. A preference ranking test carried out on the formulated carrot-pineapple juices indicated that the 50 untrained panellists mostly preferred the 50:50 formulated juice. Proximate and physicochemical analyses were conducted on the 50:50 formulated carrot-pineapple juice and had the following compositions: fat (0.25%), ash (0.25%), protein (0.78%), crude fibre (2.68%), carbohydrates (23.47%), moisture (72.57%), vitamin C (12.40 mg/100 g), β-carotene (955.71 µg/100 g), pH (4.45), total soluble sugars (14.87%) and titratable acidity (1.50%). In conclusion, development of this product will enhance the utilization of carrot not solely for stews and salads but also as a juice blend with the potential to compete with the local and foreign fruit juices on the market. Consumption of the product will help address the resurgence of nutrition-related chronic diseases due to its appreciable content of β-carotene which are potent free radical scavengers in humans.

Keywords

References

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Article

Physicochemical Properties of Pumpkin Fruit Pulp and Sensory Evaluation of Pumpkin-Pineapple Juice Blends

1Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana

2Department of Biochemistry and Biotechnology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana


American Journal of Food Science and Technology. 2016, 4(4), 89-96
doi: 10.12691/ajfst-4-4-1
Copyright © 2016 Science and Education Publishing

Cite this paper:
Joseph. Adubofuor, Isaac Amoah, Pearl Boamah Agyekum. Physicochemical Properties of Pumpkin Fruit Pulp and Sensory Evaluation of Pumpkin-Pineapple Juice Blends. American Journal of Food Science and Technology. 2016; 4(4):89-96. doi: 10.12691/ajfst-4-4-1.

Correspondence to: Joseph.  Adubofuor, Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology, Kumasi, Ghana. Email: jadubofuor@gmail.com

Abstract

Pumpkin pulp has rich source of vitamins and mineral salts for human consumption. However, there is limited utilization in terms of it commercial acceptability. The aim of this study was to determine some physicochemical properties of pumpkin pulp and the sensory properties of pumpkin-MD2 pineapple juice blends. The pulp of round and cylindrical pumpkin fruits containing white seeds were analyzed for some physicochemical properties such as protein, ash, titratable acidity (TA), pH and minerals (Ca, Na, Zn, K, Mg and Fe). The pulps of the fruit were peeled, cut, grated, fermented and the juices extracted were blended with MD2-pineapple juice in different formulation ratios. Sensory evaluation of the juice blend was carried out using the nine-point hedonic scale. Preference ranking test was also carried out on the formulated juices. The result showed moisture content of (95.03 and 95.66%), ash (0.66 and 0.83%), crude protein (2.58 and 2.42), pH (4.39 and 4.13), titratable acidity (0.38 and 0.34% as citric acid), for round and cylindrical pulp, respectively. Significant differences (p<0.05) existed in TA, ash, pH and moisture contents of the pulps from the round and cylindrical fruits. The predominant minerals in the pulps were potassium and calcium which were 266.30 and 13.18 mg/100g for the round and 363.05 and 9.63mg/ 100g for the cylindrical, respectively. The results showed that the most accepted blend was (55:45) pumpkin (round)-MD2 pineapple juice. In the case of the cylindrical fruit, the 100 % pineapple juice was the most accepted. The 100 % pumpkin juice had the lowest acceptability. Thus, the (55:45) pumpkin-MD2 pineapple juice blend with the pulp from both round and cylindrical fruits has the potential to compete with single strength pineapple juice on the market.

Keywords

References

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Article

Effects of Degumming on the Antioxidants Properties of Some Non-conventional Seed Oils

1Department of Chemistry, Obafemi Awolowo University, PMB 013, Ile-Ife, Nigeria


American Journal of Food Science and Technology. 2016, 4(4), 97-101
doi: 10.12691/ajfst-4-4-2
Copyright © 2016 Science and Education Publishing

Cite this paper:
Olaoluwa Ruth Obisesan, Abolanle Saheed Adekunle, John Adekunle Oyedele Oyekunle, Olukayode S. Ajayi, Ojo Oluwaseyi Samson, Ojo Olatunji Seyi, Ola Janet Ibitomilola. Effects of Degumming on the Antioxidants Properties of Some Non-conventional Seed Oils. American Journal of Food Science and Technology. 2016; 4(4):97-101. doi: 10.12691/ajfst-4-4-2.

Correspondence to: John  Adekunle Oyedele Oyekunle, Department of Chemistry, Obafemi Awolowo University, PMB 013, Ile-Ife, Nigeria. Email: sadekpreto@gmail.com, oyekunle@oauife.edu.ng

Abstract

This study examined the effect of degumming process on antioxidants properties and oxidative stability of six non- conventional oils in Nigeria extracted from the seeds and flesh of Terminalia catappa (seed), Irvingia gabonesis (seed), Glycine max (seed), Persea americana (flesh), Tithonia diversifolia (seed), and Dacryodes edulis (flesh). DPPH scavenging activity of the oils decreased after degumming except for D. edulis with increased DPPH scavenging activity. Similarly, total antioxidant capacity (TAC) decreased for G. max, T. diversifolia and I. gabonensis after degumming but increased for T. catappa, P. americana and D. edulis. The degummed oil showed high peroxidation under the different light intensities (under direct sunlight, fluorescent light, and daylight) except I. gabonesis oil (PV: 5.7 meq/kg) and T. catappa oil (PV: 11 meq/kg) with improved stability in the dark for the period of study (84 days).

Keywords

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