Development and Analysis of Blended Pineapple-Watermelon Ready To Drink (RTD) Juice.

Oyeleke, G. O.

doi:10.9790/2402-0462224

Cited by 7 publications

(7 citation statements)

References 7 publications

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“…Similar types of results were also reported by Oyeleke et al, (2013). It indicated that the titrable acidity increases as the addition of pineapple juice to the watermelon increases during storage period.…”

Section: Acidity (%)supporting

confidence: 87%

Studies on Therapeutic Value of Naturally Flavored Papaya-Mango Blended Ready-To-Serve (RTS) Beverage

Sindumathi¹,

Premalatha²,

Kavitha³

2017

Int.J.Curr.Microbiol.App.Sci

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Section: Acidity (%)supporting

confidence: 87%

Studies on Therapeutic Value of Naturally Flavored Papaya-Mango Blended Ready-To-Serve (RTS) Beverage

Sindumathi¹,

Premalatha²,

Kavitha³

2017

Int.J.Curr.Microbiol.App.Sci

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“…Igbabul et al [22] where a significant (P<0.05) increase was observed in the produced cookies. Samia et al [23], Oyeleke et al [24], Cláudia et al [25] and Makanjuola and Makanjuola [26] also reported high ash contents that are similalr to this present study. The results obtained in this study are also in agreement with similar reports by Bhosale and Udachan [27], Olorode et al [28] who also expressed similar ranged of ash contents.…”

Section: Proximate Composition Of Cookies From Wheat Trifoliate Yam A...supporting

confidence: 84%

Nutritional and Sensory Qualities of Cookies from Wheat, Trifoliate Yam and Moringa Seed Flours

Fayomi, O. I.,

Anadi, V. N.,

Faasema, J. J.

2023

EJNFS

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Nutritional and sensory qualities of cookies from wheat, trifoliate yam and moringa seed flour were investigated. The formulated blends (%) were 100:0:0, 85:10:5, 75:20:5, 65:30:5, 55:40:5 and 45: 50:5 % wheat, trifoliate yam and moringa seed flour, with 100 % wheat flour serving as control. The cookies samples were subjected to proximate, physical, vitamin, mineral and sensory analysis using standard methods. The study revealed that addition of trifoliate yam and Moringa seed flour to wheat in cookies formulation significantly (P<0.05) increased the moisture, ash, crude fibre, crude fat and protein contents of wheat-based cookies. The result of the physical properties showed no significant (P>0.05) difference for diameter (cm) of the cookies. However, a significant (P<0.05) difference was observed for thickness, weight and spread ratio. The minerals and vitamins contents such as magnesium, calcium, potassium and iron, ascorbic acid (vitamin C) and β-carotene (pro-vitamin A) increased while the niacin (vitamin B3) and pyrodixine (B6) decreased as the level of trifoliate yam flour addition increased. Sensory attributes of this study showed that the trifoliate yam flour could be incorporated up to the levels of 10 and 20 % in the wheat and moringa flour without greatly influencing the organoleptic characteristics of the cookies. Trifoliate yam flour and moringa seed flour can be used in the Addition of wheat flour in cookies and confectionery production due to its high nutritional contents. Trifoliate yam flour addition in wheat flour be encouraged in cookies production as this compared favourable with the wheat-based cookies and that shelf-life study should be carried out to ascertain the cookies storage stability.

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“…A higher concentration (5.0 ml) of lemon juice in the beverage might be contributing to acidity which may result in its decreased acceptability. The OAA of juices is greatly influenced by TSS: acid and their suitable ratio are very important for the acceptability of juices [29,30].…”

Section: Effect On Overall Acceptabilitymentioning

confidence: 99%

Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage

Abrol

Kumar

Pal

et al. 2023

Braz. arch. biol. technol.

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The effect of three independent variables i.e. blanching time (3-7 minutes), L-ascorbic acid (25-75 mg) and lemon juice (2.5-7.5 mL) was studied on the quality of spinach-lemon-tulsi ready-to-serve (RTS) beverage. The process was optimized using BBD-RSM methodology and the linear effect of the independent variables on the quality parameter was studied using Canonical Correlation Analysis (CCA). A total of 15 runs including 3 centre points per block were obtained in BBD RSM and each run was analysed for different quality parameters i.e. total soluble solids (TSS), titratable acidity, reducing sugars, total sugars, ascorbic acid, antioxidant activity and overall acceptability. TSS, titratable acidity, reducing sugars, total sugars, ascorbic acid, DPPH free radical scavenging activity and overall acceptability ranged from 10.60 to 13.20°B, 0.37 to 0.50 % as citric acid, 1.70 to 3.10%, 6.30 to 8.20%, 42.30 to 64.90 mg/100 gm, 64.00 to 80.20%, and 6.6-8.3 (on a 9-point hedonic scale), respectively. The results analysed by BBD-RSM suggested a blanching time of 5.47 minutes, 75 mg L-ascorbic acid and 6.24 mL lemon juice are the optimum conditions for the preparation of spinach-lemon-tulsi RTS beverage. As per the CCA, the total variance of the independent variables on the dependent variables was 79%. L-ascorbic acid and lemon juice were found to have a positive HIGHLIGHTS• The process parameters was standardized for blanching time, L-ascorbic acid and lemon juice using BBD RSM.• Canonical Correlation Analysis (CCA) was done to see the effect of variables on the product quality.• Physiochemical and antioxidant properties of all the runs were studied and presented in the paper.• Numerical optimization of Beverage was carried out for recommendation to the end users.

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Development and Analysis of Blended Pineapple-Watermelon Ready To Drink (RTD) Juice.

Cited by 7 publications

References 7 publications

Studies on Therapeutic Value of Naturally Flavored Papaya-Mango Blended Ready-To-Serve (RTS) Beverage

Studies on Therapeutic Value of Naturally Flavored Papaya-Mango Blended Ready-To-Serve (RTS) Beverage

Nutritional and Sensory Qualities of Cookies from Wheat, Trifoliate Yam and Moringa Seed Flours

Analysing Canonical Correlation of BBD-RSM Optimized Process Parameters for the Development of Spinach-Lemon-Tulsi Beverage

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