Browsing by Author "Akeem Olayemi Raji"

Now showing 1 - 2 of 2
  • Item
    Anti oxidative potentials and storage stability of pasteurised mixed fruits juices from pineapple and bitter orange
    (Food Bioscience, 2022-10-01) Akeem Olayemi Raji; Olubumi Florence Adebayo; Saheed Mayowa Sanusic
    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.
  • Item
    Physicochemical, antioxidant and microbial properties of sweetened yoghurt produced from partial substitution of sugar with soursop puree
    (Food Production, Processing and Nutrition, 2023-03-14) Mayowa Saheed Sanusi; Musliu Olushola Sunmonu; Abdulquadri Alaka; Akeem Olayemi Raji; Ahmed Abdulazeez; Victoria Auhoiza Joshua; Ikimot Adejoke Adeyemi
    This study was targeted towards evaluating the outcome of partially substituting sugar with soursop puree at different proportions, varying pasteurization temperatures, storage durations and with the application of sodium benzoate and potassium sorbate as chemical preservatives on physiochemical, antioxidant and microbial qualities of yoghurt. There was a strong correlation (R2 = 0.7, Adjusted R2 = 0.65) between the syneresis and the water-holding capacity of the yoghurt as the substitution increased. At 50% soursop puree substitution in the yoghurt production, DPPH radical scavenging activity, total phenolic content, vitamin C, carbohydrate, protein, and ash contents increased to 34.40%, 1.25 mg GAE/L, 58.50 mg/100 g, 29.26, 4.02 and 0.69%, respectively. Storage duration does not have a significant influence on the proximate composition of the yoghurt samples. However, the vitamin C content of the yoghurt decreased when the pasteurization temperature was more than 80 °C. The growth of lactic acid bacteria ranged between 2.9 × 105 and 2.16 × 106 CFU/ml. The use of sodium benzoate inhibited yeast growth more than potassium sorbate while soursop substitution inhibited the growth of mould from 1.0 × 106 CFU/ml to 3.05 × 105 CFU/ml than the preservatives. Coliform was absent in all the yoghurt samples with or without preservatives. This information would be valuable in yoghurt development and quality control.