Assessing the quality of juice products from African star Apple fruit
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Date
2017-02
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Publisher
school of Sciences, Federal University of Technology, Akure
Abstract
The quality attributes and consumer acceptability of juice made from African Star Apple (Chrysophyllum
albidum) were investigated using a panel of twenty eight (28) people. The chemical and sensory properties of
the juice were determined. The physico-chemical properties such as pH, total titratable acidity (TTA), vitamin
C, colour at an interval of 7days were determined over a 3-week period. All the physical and chemical
properties with the exception of ascorbic acid were within acceptable range. African Star Apple fruits had 23oB (soluble solids) and pH of 3.40.The sensory evaluation by twenty eight assessors, which was statistically analyzed, indicated that fresh African Star Apple Juice was accepted. However, as the period of storage progresses, the juice becomes more acidic, while the level of acceptance decreases. There were significant differences in colour, flavour, taste and general acceptability and could be said that the juice was conveniently preserved for two weeks.
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Keywords
African star apple fruit, physicochemical properties, shelf life, juice extraction, quality attributes