Stability of blend of carrot, pineapple and soymilk treated with &lt;i&gt;Aframomum danielli&lt;/i&gt; powder

Dauda, Adegbola Oladele; Abiodun, A O; Ibanga, U. I.

doi:10.4314/agrosh.v16i2.1

Cited by 2 publications

(2 citation statements)

References 6 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Carrot powder is a good source of beta carotene and provitamin A (Madora et al, 2016). Soya milk blend with pineapple and carrot powder preserved its nutritional and microbial quality (Dauda et al, 2016). Functional carrot concentrate powder rich in carotenoid are currently used in various food industries to meet the consumer's demand for natural substitutes for food colorants (Haas et al, 2019).…”

Section: Research Articlementioning

confidence: 99%

Preparation and Quality Evaluation of Soymilk Carrot Blend

Saddozai¹,

Mumtaz²,

Ullah³

et al. 2021

PJAR

View full text Add to dashboard Cite

Shelf life of carrot supplemented soya milk was studied at two different temperatures to improve its pro vitamin A profile. Soymilk being potential source of protein was used as a carrier of pro-vitamin A. Carrot powder was blended in soya milk at three different concentrations levels 2%, 4% and 6% and packed in sterilized bottles. The product was kept at two different temperatures (ambient and refrigerated temperature) for 14 days to assess its shelf life. During the storage period the samples were analyzed for different chemical parameters total soluble solids, pH, total carotenoids, protein contents and antimicrobial analysis. On the basis of quality attributes it was observed that plain and carrot supplemented soymilks remained acceptable up to 7 days at refrigerated temperature. Plain soymilk had lower TPC at both temperatures than carrot supplemented milk. pH, TSS, carotenoids and protein contents in samples were decreased with increased time at both the temperatures. Highest protein and carotenoid content was detected in 6% carrot supplemented milk.

show abstract

Section: Research Articlementioning

confidence: 99%

Preparation and Quality Evaluation of Soymilk Carrot Blend

Saddozai¹,

Mumtaz²,

Ullah³

et al. 2021

PJAR

View full text Add to dashboard Cite

show abstract

“…Weight of sample The total solids and total soluble solid were determined following the procedure described by Dauda et al (2016) and vitamin C contents of the juice were determined using the procedure described by Adetunji et al (2013).…”

Section: Physicochemical Properties Of the Juicementioning

confidence: 99%

Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice

Bolarinwa¹,

Aruna²,

Abioye³

et al. 2020

AGROSH

View full text Add to dashboard Cite

Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for the cashew-pawpaw juice samples. The titratable acidity (TTA) of the juice samples decreases (0.39-0.19%) with increasing amount of pawpaw puree in the juice blends. Total yeast and total coliform were not detected in the juice samples, however, the juice had low (1 × 105 - 1.5 × 105 log10 cfu/ml) total viable count. Cashew-pawpaw juice blend prepared from 50% raw cashew juice and pawpaw puree was highly rated in terms of taste, colour, flavor and overall acceptance. In conclusion, acceptable low acid juice that is also rich in ascorbic acid can be produced from blend of raw cashew and pawpaw puree. Keywords: Cashew juice; Pawpaw puree; Physicochemical properties; Steamed cashew; Vitamin C.

show abstract

Stability of blend of carrot, pineapple and soymilk treated with <i>Aframomum danielli</i> powder

Abstract: Juice was made from carrot and pineapple and was blended with soymilk in the ratio 35%:35%:30% respectively and treated with powdered extract of A. danielli in varying proportions (1g, 2g and 3g

Cited by 2 publications

References 6 publications

Preparation and Quality Evaluation of Soymilk Carrot Blend

Preparation and Quality Evaluation of Soymilk Carrot Blend

Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice

Contact Info

Product

Resources

About