Microbiological and Sensory Profile of Soymilk Based Juice Treated with Liquid Extract of A. Danielli</
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Date
2014-10
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American Journal of Food Science and Technology,
Abstract
The microbiological and sensory profile soymilk-based juice treated with aqueous extract of
Aframomum danielli (1%-3%-w/v) and stored at 27±2°C for twenty four weeks were examined. Synthetic
additives/preservatives, which have been in use over the years, are more expensive and mostly imported with hard
earned scarce foreign exchange. Adequate research work into the production and utilization of indigenous food
additives on a large scale has not been undertaken in developing countries. This work was therefore planned to
ascertain the usefulness of extracts of A. danielli, a local spice, in stabilizing the microbiological quality of soymilkbased
juice. Standard methods were used for the production of juice samples from pineapple, orange, carrot and milk
from soybeans. They were blended together in equal proportion and thereafter treated with A. danielli extract (1.0%
to 3.0%) and stored at 27+2°C for twenty four weeks. Infrared spectrophotometer was used to identify functional
groups in Aframomum danielli and hence the active components responsible for the stability of the juice. Standard
AOAC method was used for microbiological analysis of treated and untreated samples. Consumer evaluation of
juice samples was done using analysis of variance (ANOVA). 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. There were significant differences in the
microbial counts of the treated and untreated samples. Treated samples experienced little or no growth over the
period of storage. The results validate previous reports that A. danielli extract has great preservative potentials. There
were significant differences (P < 0.5) for colour and overall acceptability of the samples. When A. danielli extract
was added to soymilk-based fruit juice, the microbiological and sensory qualities were found to be better preserved
than that of the untreated samples.
Description
Food safety
Keywords
A. danielli, Soymilk-Based Juice, Microbial load, Shelf Life