Microbial Population and Shelf Life Study of Spiced Water Melon Juice (Published)
The microbial quality of spiced watermelon juice and the effect of pasteurization on the juice were investigated. Watermelon juice samples were analyzed according to standard bacteriological methods. The present study indicated significant reduction in microbial activities in all the juice samples under review. However, the rate of decline in the samples was less in refrigerated samples as compared to that stored at ambient temperature. The result for aerobic mesophilic count for the different watermelon juice samples increased (unpasteurized) from 3.22 × 102 to 5.31 × 102 cfu/ml, while the pasteurized watermelon juice samples showed a decreased microbial load from 0.05 × 102 to 0.07 × 102 cfu/ml. Results pre and post pasteurization of the juices showed zero (0) count for mould and E.coli, while total coliform ranged from <3.0 × 102 to 9.0 × 102 for the pasteurized and unpasteurized samples (MPN Index). 0Brix for all the samples showed a decreasing trend, with the control (sample E) having the highest brix value. As storage progressed over a period of four week, brix values were higher at refrigerated temperature than at room temperature storage for all the samples. Refractive index decreased with storage at room temperature for all samples but remained relatively stable at refrigeration temperature. The pH of samples decreased with storage and time over a period of four weeks, with the spiced samples having lower pH values, while total titratable acidity (TTA) increased over the same period. The study revealed that the combined effect of spice, pasteurization and refrigeration positively affected the shelf life of the juice samples.
Keywords: Juice, Microbial Analysis, Shelf-Life, Water Melon
Effect of Treatments on the Tannin Content and Quality Assessment of Cashew Apple Juice and the Kernel (Published)
Cashew (Anacardium occidentale L.) apple juice was processed using pasteurized apple (PA), pressure treated apple (PTA), gelatine treated apple (GTA), carbonate treated apple (CTA), salt treated apple (STA), hot water treated apple (HWTA) and unpasteurized apple (UPA) was used as the control sample. Cashew kernels were also processed using oil frying and oven drying techniques and the imported cashew kernel served as the control. The effect of these treatments and techniques on the physical, chemical, tannin and sensory properties were studied. The result of the juice samples showed pH range of 4.06 – 7.28 (HWTA and CTA), colour 3.08EBC – 7.50EBC (CTA and GTA), total solid 12.76 – 24.83% (PA and GTA), titratable acidity 0.03 – 1.97% (CTA and STA), crude protein 0.22 – 8.52% (STA, HWTA and GTA), ash 0.24 – 3.72% (STA and CTA), carbohydrate 6.17 – 8.62% (GTA and STA) and tannin 0.07 – 2.84mg/100ml (HWTA and PA), respectively. Hot water treatment significantly reduced the tannin content of the juice by 96.20%. HWTA juice was observed to maintain significantly high (p<0.05) sensory attributes of colour, taste, flavour, desirability and general acceptability (4.65, 4.21, 3.60, 4.27 and 4.73, respectively) and effectively reduced the astringency of the juice with the score of 2.53. Oil frying and oven drying techniques significantly did not affect all the chemical properties of the produced cashew kernel compare to the imported sample. The reduction of tannin in the cashew kernel was achieved using oil frying technique as regards to the imported sample by 0.1%. There was no significant difference (p<0.05) in all the sensory attributes between the oil fried and imported cashew kernels. From the analysis, the reduction of tannin content in cashew apple juice and cashew kernel was achieved by immersing the apple in hot water before juice expression and by frying the kernels in hot oil before the remover of tasta, respectively and still maintain the physical, chemical and sensory properties of the products.
Keywords: Cashew Apple, Cashew Kernel, Chemical., Juice, Physical, Sensory Properties
Microbial Population and Shelf Life Study of Spiced Water Melon Juice (Published)
The microbial quality of spiced watermelon juice and the effect of pasteurization on the juice were investigated. Watermelon juice samples were analyzed according to standard bacteriological methods. The present study indicated significant reduction in microbial activities in all the juice samples under review. However, the rate of decline in the samples was less in refrigerated samples as compared to that stored at ambient temperature. The result for aerobic mesophilic count for the different watermelon juice samples increased (unpasteurized) from 3.22× 102 to 5.31 × 102 cfu/ml, while the pasteurized watermelon juice samples showed a decreased microbial load from 0.05 × 102 to 0.07 × 102 cfu/ml. Results pre and post pasteurization of the juices showed zero (0) count for mould and E.coli, while total coliform ranged from <3.0 × 102 to 9.0 × 102 for the pasteurized and unpasteurized samples (MPN Index). 0Brix for all the samples showed a decreasing trend, with the control (sample E) having the highest brix value. As storage progressed over a period of four week, brix values were higher at refrigerated temperature than at room temperature storage for all the samples. Refractive index decreased with storage at room temperature for all samples but remained relatively stable at refrigeration temperature. The pH of samples decreased with storage and time over a period of four weeks, with the spiced samples having lower pH values, while total titratable acidity (TTA) increased over the same period. The study revealed that the combined effect of spice, pasteurization and refrigeration positively affected the shelf life of the juice samples.
Keywords: Juice, Microbial Analysis, Shelf-Life, Water Melon
Effect of Treatments on the Tannin Content and Quality Assessment of Cashew Apple Juice and the Kernel (Published)
Cashew (Anacardium occidentale L.) apple juice was processed using pasteurized apple (PA), pressure treated apple (PTA), gelatine treated apple (GTA), carbonate treated apple (CTA), salt treated apple (STA), hot water treated apple (HWTA) and unpasteurized apple (UPA) was used as the control sample. Cashew kernels were also processed using oil frying and oven drying techniques and the imported cashew kernel served as the control. The effect of these treatments and techniques on the physical, chemical, tannin and sensory properties were studied. The result of the juice samples showed pH range of 4.06 – 7.28 (HWTA and CTA), colour 3.08EBC – 7.50EBC (CTA and GTA), total solid 12.76 – 24.83% (PA and GTA), titratable acidity 0.03 – 1.97% (CTA and STA), crude protein 0.22 – 8.52% (STA, HWTA and GTA), ash 0.24 – 3.72% (STA and CTA), carbohydrate 6.17 – 8.62% (GTA and STA) and tannin 0.07 – 2.84mg/100ml (HWTA and PA), respectively. Hot water treatment significantly reduced the tannin content of the juice by 96.20%. HWTA juice was observed to maintain significantly high (p<0.05) sensory attributes of colour, taste, flavour, desirability and general acceptability (4.65, 4.21, 3.60, 4.27 and 4.73, respectively) and effectively reduced the astringency of the juice with the score of 2.53. Oil frying and oven drying techniques significantly did not affect all the chemical properties of the produced cashew kernel compare to the imported sample. The reduction of tannin in the cashew kernel was achieved using oil frying technique as regards to the imported sample by 0.1%. There was no significant difference (p<0.05) in all the sensory attributes between the oil fried and imported cashew kernels. From the analysis, the reduction of tannin content in cashew apple juice and cashew kernel was achieved by immersing the apple in hot water before juice expression and by frying the kernels in hot oil before the remover of tasta, respectively and still maintain the physical, chemical and sensory properties of the products.
Keywords: Cashew Apple, Cashew Kernel, Chemical., Juice, Physical, Sensory Properties