Stability of blend of carrot, pineapple and soymilk treated with Aframomum danielli powder
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Date
2016
Journal Title
Journal ISSN
Volume Title
Publisher
Faculty of Agriculture, University of Ilorin
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). The treated samples were stored for twelve weeks with the control (sample without A. danielli extract) and analyses carried out. Ascorbic acid, total soluble solids and total sugar of the samples were analysed. The results showed that 5.0-7.50% of ascorbic acid, 0.95-1.86% of total soluble solids and 0.05-0.04% of total sugars, were lost in the treated samples, while the amount of ascorbic acid, total soluble solids and total sugars lost in the control samples was 17.50%, 7.12% and 0.90% respectively over the same period. Thus, the inclusion of powdered extract of A. danielli was able to reduce the loss of nutrients thereby preserving the chemical properties investigated in this research.
Description
Keywords
danielli extract, Stability, Carrot, Juice extraction, Preservation, Blending, pineapple, soymilk
Citation
4 Dauda, A., Abiodun, A.O. & Ibanga, U.I. (2016): Stability of blend of carrot, pineapple and soymilk treated with Aframomum danielli powder. AGROSEARCH. 16 (2): 1-6. Published by Faculty of Agriculture, University of Ilorin, Kwara State, Nigeria. Available online at http://dx.doi.org/10.4314/agrosh.v16i2.1