Optimization of formulation blends of orange and cabbage juices and assessing the qualities of the optimum juice blends
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Date
SEPTEMBER, 2015
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Abstract
Fruits and vegetables are very importance class of foods which supply human diet with
various nutritive requirements including vitamins and minerals which are essential for normal
body health and growth. A survey was conducted through a questionnaire to gather
information of consumptions patterns, responses and preference of beverage. A study was
carried out to determine the sensory qualities, physico-chemical properties, vitamins and
mineral compositions of cabbage-orange juice produced from oranges and cabbage. Two
varieties of orange (late Valencia and blood orange) and cabbage (Oxylus variety) were
processed into nine blends of juice developed from Design Expert (8.0.7.1 version) software.
Sensory analysis was conducted on the 9(nine) formulations and were optimized by the same
software. Each optimum from each orange variety was selected and with a control (100% late
Valencia and blood orange), subjected to physico-chemical analyses and determination of
vitamin C and pro vitamin A content. The sensory evaluation results shown that the cabbage-orange juice with a formulation ratio of 80% late Valencia orange and 20% cabbage was
selected as optimum by the design expert among the 9 formulations for late Valencia orange
variety whiles 74% of blood orange and 26% of cabbage was also selected in the case of the
blood orange variety. The results indicated significant differences (p <0.05) in all the
characteristic sensory properties which were under aroma, colour, taste, aftertaste and clarity
for the both late Valencia and blood orange-cabbage juice blends. However the amounts in
blood orange and its optimum were not significantly different (p> 0.05). There were
significant differences (p< 0.05) in the physico-chemical analyses with the exception of the
total ash content. Pro-vitamin A (β-carotene) contents of two orange varieties and their
optimum were significantly different (p<0.05). The vitamin C content of the two orange
varieties and their optimum blends were also significantly different (p<0.05). The juices from
the two varieties and optimum blends were subjected to mineral analyses such as zinc,
potassium, magnesium, iron and calcium and a significant difference (p<0.05) between the
blends and the orange varieties were also established. Late Valencia-cabbage juice was
accepted in the orange fruity scent, sourness, tooth-itching and orange colour attribute while
blood orange-cabbage juice was accepted in the sweetness attribute in the sensory analysis. A
significant increase (p< 0.05) in the total soluble solids, pH, minerals and the beta carotenes
were established whiles a decreased was observed in the total solids, titratable acidity and
vitamin C.
Description
Thesis submitted to the Department of Food Science and Technology,
Kwame Nkrumah University of Science and Technology in partial Fulfilment for the requirement of the award of Master of Science Degree in Food Science and Technology.