Assessing the quality of juice products from African star Apple fruit

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dc.contributor.authorDauda, Adegbola
dc.contributor.authorAbiodun, Olufunmilola
dc.contributor.authorOyeyinka, Samson
dc.contributor.authorAdepeju, A
dc.contributor.authorFatiregun, A
dc.date.accessioned2018-11-28T13:38:05Z
dc.date.available2018-11-28T13:38:05Z
dc.date.issued2017-02
dc.description.abstractThe 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.en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1233
dc.language.isoenen_US
dc.publisherschool of Sciences, Federal University of Technology, Akureen_US
dc.subjectAfrican star apple fruiten_US
dc.subjectphysicochemical propertiesen_US
dc.subjectshelf lifeen_US
dc.subjectjuice extractionen_US
dc.subjectquality attributesen_US
dc.titleAssessing the quality of juice products from African star Apple fruiten_US
dc.typeArticleen_US

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