Preservation of Some Physico-Chemical Properties of Soymilk-Based Juice with Aframomum Danielli Spice Powder

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dc.contributor.authorDauda, Adegbola
dc.contributor.authorAdegoke, Gabriel
dc.date.accessioned2018-03-28T08:53:09Z
dc.date.available2018-03-28T08:53:09Z
dc.date.issued2014-08
dc.descriptionShelf life extensionen_US
dc.description.abstractThe effect of Aframomum danielli powder on the shelf life of physico-chemical properties of soy-milk based juice was studied. In this paper, attempt was made to investigate the preservative effect of the powder of Aframomum danielli, a local spice, on the physico-chemical properties of blends of soymilk and juices from fruits and vegetable by prolonging its shelf life. This was done by adding 0.5-3.0grams of the spice powder to every 200ml of the blend, while the control samples had no spice. The juice quality was analyzed for sensory attributes and physico-chemical parameters over six month’s period of storage at interval of four weeks. Sensory evaluation of the juices was judged for colour, flavour, taste and general acceptability, on a nine-point hedonic scale, varying from “dislike extremely” (score 1) to “like extremely” (score 9), according to the method of [39]. Ten (10) untrained panel members carried out the sensory evaluation. Infrared spectrophotometer was used to identify functional groups in the powder of the spice, Aframomum danielli, responsible for the stability of the juice. Differences were observed in the colour and aroma of treated samples in comparison with the control, though the samples were generally accepted. The percentage losses recorded for the total soluble solids, ascorbic acids and total sugars of treated samples were far lesser than those of control over the same condition and period of storage. Some of the active components of the spice identified are 4-amino-acetophenone, N,N-dimethyl-2-chloroacetoacetamide, 3-beta-acetoxy-5-etienic acid, 6,10-dimethylundeca-5,9,-diene2-one, Phenyl-3-buten and 4-Phenyl butanone. The samples treated with the Aframomum danielli powder were better preserved than the untreated ones (control).en_US
dc.description.sponsorshipNilen_US
dc.identifier.urihttp://hdl.handle.net/123456789/196
dc.language.isoenen_US
dc.publisherAmerican Journal of Food Science and Technology,en_US
dc.relation.ispartofseriesVolume 02;Number 04
dc.subjectAframomum danielli powder,en_US
dc.subjectSoymilk, juice,en_US
dc.subjectShelf life,en_US
dc.subjectActive components,en_US
dc.subjectPreservativeen_US
dc.titlePreservation of Some Physico-Chemical Properties of Soymilk-Based Juice with Aframomum Danielli Spice Powderen_US
dc.title.alternativeNoneen_US
dc.typeArticleen_US

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