Effect of different preservation methods on the quality attributes of some tropical fruit juices.
Makanjuola O. M., Adepegba A. O., Ajayi A., Makanjuola J. O.
Author Affiliation: Department of Food Technology, Federal Polytechnic, P.M.B., Ilaro, Ogun State, Nigeria.
Advances in Bio Research 4 : 74-78
Abstract : Effect of different preservation methods on some quality attributes of juices produced from four tropical fruits, namely water melon, mango, cashew and apple were evaluated immediately after production [day 0] and 28 days after storage. Juices were preserved at room temperature, refrigeration temperature, freezing temperature and addition of 0.5% sodium benzoate. The pH for all the juice samples ranged from 3.01-4.91, indicating that they are slightly acidic irrespective of the preservation methods adopted. The vitamin C content varied between 30 mg/100 ml and 52 mg/100 ml, suggesting that the juice samples are rich in this vitamin, though all the juice samples showed the decreased trends of vitamin C from day zero to day 28. The total soluble solids [TSS] were low for all the juice samples, probably due to the fruit variety, the degree of maturity and ripeness. The total titratable acidity [TTA] were also low, ranging from 0.08%-0.27%, though it was found to increase as the storage period increased in all the juice samples. Juice samples preserved using refrigeration method were highly accepted while juice subjected to room temperature were least preferred in terms of color, flavor, taste and over all acceptability.