Effect of Heat and Chemical Treatments on Physico-Chemical and Sensory Properties of Coconut Milk-Orange Beverage

Authors

  • D. C. Okafor Federal University of Technology, Owerri, Imo Statr, Nigeria
  • B. C. Ijioma
  • C. E. Ofoedu
  • J. C. Nwosu
  • E. U. Onyeka
  • N. C. Ihediohanma
  • T. I. Okafor

DOI:

https://doi.org/10.24203/ajafs.v5i2.4608

Keywords:

Beverage, coconut, orange, physic - chemical, sensory

Abstract

The effect of heat and chemical treatments on physico - chemical and sensory properties of coconut milk-orange beverage was studied. Coconut milk (CM) and single strength orange juice (OJ) were prepared from coconut and orange fruits respectively. Orange Juice was used to replace coconut milk at 20, 40 and 60% levels and stabilized with carboxy methylcellulose to produce coconut milk-orange beverage. The beverage samples were in triplicate. A portion was treated with sodium benzoate, the second portion was pasteurized and the last portion was untreated (control). The three sets of samples were then packaged separately in glass bottles and stored under ambient temperature (30±20C). Physico-chemical and sensory evaluation were determined before they were stored for two weeks. The untreated fresh beverage samples contained higher amounts of fat, ash and protein but lower amount of crude fiber and carbohydrate. Ambient condition of storage effected increase in moisture but decrease in fat, protein and carbohydrate contents of all samples while ash and crude fiber remained unchanged. Chemically treated samples had the highest (p< 0.5) Total Titratable Acidity value of 1.24% while control had 0.41%. Based on the result findings of this research, 60: 40% combination of Orange Juice and Coconut Milk is recommended. Again, the production of Coconut Milk –Orange Juice beverage has proved to be a viable option for addressing food security in Nigeria.

Author Biography

D. C. Okafor, Federal University of Technology, Owerri, Imo Statr, Nigeria

Department of Food Science and Technology

Assistant Lecturer

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Published

2017-04-21

How to Cite

Okafor, D. C., Ijioma, B. C., Ofoedu, C. E., Nwosu, J. C., Onyeka, E. U., Ihediohanma, N. C., & Okafor, T. I. (2017). Effect of Heat and Chemical Treatments on Physico-Chemical and Sensory Properties of Coconut Milk-Orange Beverage. Asian Journal of Agriculture and Food Sciences, 5(2). https://doi.org/10.24203/ajafs.v5i2.4608

Issue

Vol. 5 No. 2 (2017): April 2017

Section

Articles

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