Scholarly Publication

Permanent URI for this collection

https://kwasuspace.kwasu.edu.ng/handle/123456789/82

Browse

Browsing Scholarly Publication by Author "Akeem Olayemi Raji , Olubumi Florence Adebayo , Saheed Mayowa Sanusi"

Now showing 1 - 1 of 1
  • Thumbnail Image
    Item
    Anti oxidative potentials and storage stability of pasteurised mixed fruits juices from pineapple and bitter orange
    (Food Bioscience, 2022) Akeem Olayemi Raji , Olubumi Florence Adebayo , Saheed Mayowa Sanusi
    Humans are daily exposed to free radicals from various sources causing degenerative diseases, but can be prevented by daily intake of natural antioxidants. Bitter orange is an underutilized anti-oxidants source which can help in curbing degenerative diseases, if its consumption is encouraged by masking its bitterness or sourness with a natural sweetening pineapple. Pasteurized mixed fruits juices from various percentage of bitter orange and pineapple (0:100, 25:75, 50:50, 75:25 and 100:0%) were produced using standard procedures, stored at ambient condition and analyzed monthly for a period of six months. Their physicochemical properties, antioxidant activities, sensory properties and microbial load were carried out using standard procedures. Data obtained were analyzed using ANOVA. The pH, obrix, titratable acidity, vitamin C, total carotenoid, total antioxidant, DPPH, total phenolic, reducing power ranged from 2.43 to 4.34, 10.66–15.40 obrix, 0.08–0.86 mg/g, 0.10–0.45 mg/g, 0.03–0.98 mg/g, 0.25–1.01 mg/g, 14.95–91.28%, 0.10–0.28 mg/g, 0.11–1.64 mg/g respectively. The colour, taste, aroma, mouth feel and overall acceptability varied from 6.53 to 7.63, 4.42–8.16, 6.21–7.47, 4.63–7.89 and 5.21–7.89 respectively. The percentage of mixing and length of storage had significant influenced on all the aforementioned parameters at 95% confidence level. Juice sample having 25% of bitter orange and 75% pineapple was the most preferred by panelists, possessing high anti oxidants capacities and better keeping quality, while the quality of the product was acceptable up to 4 months without adding synthetic preservative at room temperature.