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Comparative Nutritional Quality and Sensory Properties of Pure Soursop Juice and its Blend with Orange and/or Pineapple.

Authors: ANI Ime , Ajuzie Choice , ADEOYE Bolade , NGOZI Elizabeth , Bassey V. E

Publication Type: Journal article

Journal: Global Scientific Journal.

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Abstract

Consumption of local fruits in most countries is poor, especially seasonal fruits. There is a need for more processing of natural fruits blends to improve our fruit intake and enhance health.The study evaluated the nutritional and sensory properties of pure and mixed fruit juices from Soursop, orange and pineapple. Mature Soursop was washed and the shell removed, then the pulp blended and sieved. Pineapple was washed, peeled, blended and sieved. Oranges were washed, the juices squeezed out and sieved. Samples were produced using the following combinations, Samples D (40 % Soursop, 30 % Orange and 30 % Pineapple), C (50 % Soursop and 50 %Orange), B (50 % Soursop and 50 % Pineapple) and A (100 % Soursop). Nutritional properties and sensory evaluation were analysed using standard methods. Data was analysed using Duncan multiple range test. Sample B (79.7%) had the highest moisture content, while sample A (75.0%) had the lowest, the difference was significant (p ?0.05). Sample D had the highest levels of crude protein 1.1%, fat 0.5%, dietary fibre 0.46% and calorie 0.9%, although carbohydrate (18.68%) was higher in Sample C. It also had the highest PH 4.1 and TTA 2.8g as well as antioxidant (DPPH, Total phenolic compounds and reducing power) while sample A had the highest brix value (8.0), Sample B had the highest content of Vitamin C (38.92%). Sample D was the most preferred in the flavour, sweetness, aroma taste and overall acceptability. Overall data from the study showed that the fruit juice with three fruits (Sample D) contained the highest levels of nutrients, hence the most nutritionally beneficial. It was also the most preferred juice compared with the pure soursop juices and that from two fruits.

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ANI,I. Ajuzie,C. ADEOYE,B. NGOZI,E. Bassey,V.E . (2019). Comparative Nutritional Quality and Sensory Properties of Pure Soursop Juice and its Blend with Orange and/or Pineapple., 7 (), 470-470.

ANI,I. Ajuzie,C. ADEOYE,B. NGOZI,E. Bassey,V.E . "Comparative Nutritional Quality and Sensory Properties of Pure Soursop Juice and its Blend with Orange and/or Pineapple." 7, no (), (2019): 470-470.

ANI,I. and Ajuzie,C. and ADEOYE,B. and NGOZI,E. and Bassey,V.E and . (2019). Comparative Nutritional Quality and Sensory Properties of Pure Soursop Juice and its Blend with Orange and/or Pineapple., 7 (), pp470-470.

ANII, AjuzieC, ADEOYEB, NGOZIE, BasseyVE, . Comparative Nutritional Quality and Sensory Properties of Pure Soursop Juice and its Blend with Orange and/or Pineapple.. 2019, 7 ():470-470.

ANI,Ime , Ajuzie,Choice , ADEOYE,Bolade , NGOZI,Elizabeth , and Bassey,V. E . "Comparative Nutritional Quality and Sensory Properties of Pure Soursop Juice and its Blend with Orange and/or Pineapple.", 7 . (2019) : 470-470.

A.Ime A.Choice A.Bolade N.Elizabeth & B.V. E , "Comparative Nutritional Quality and Sensory Properties of Pure Soursop Juice and its Blend with Orange and/or Pineapple." vol.7, no., pp. 470-470, 2019.

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