Stability of blend of carrot, pineapple and soymilk treated with Aframomum danielli powder

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dc.contributor.authorDauda, A.O
dc.contributor.authorAbiodun, Olufunmilola Adunni
dc.contributor.authorIbanga, U.I
dc.date.accessioned2018-06-20T10:08:46Z
dc.date.available2018-06-20T10:08:46Z
dc.date.issued2016
dc.description.abstractJuice 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.en_US
dc.identifier.citation4 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.v16i2.1en_US
dc.identifier.urihttp://hdl.handle.net/123456789/605
dc.language.isoenen_US
dc.publisherFaculty of Agriculture, University of Ilorinen_US
dc.subjectdanielli extracten_US
dc.subjectStabilityen_US
dc.subjectCarroten_US
dc.subjectJuice extractionen_US
dc.subjectPreservationen_US
dc.subjectBlendingen_US
dc.subjectpineappleen_US
dc.subjectsoymilken_US
dc.titleStability of blend of carrot, pineapple and soymilk treated with Aframomum danielli powderen_US
dc.typeArticleen_US

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