Effect of Orange and Pineapple Fruit Juice Replacement on Proximate and Sensory Attributes of Soymilk Mixed Fruit Juice Drink
Keywords:
fruit juice, proximate, replacement, sensory attributes, soymilkAbstract
Soybean seeds, fresh ripe orange and pineapple fruits were processed into soymilk, and fruit juices respectively. The orange and pineapple juices were blended at equal proportion to get mixed fruit juice (MFJ). MFJ was used to replace soymilk (SM) at 10%, 20%, 30%, 40% and 50% levels without addition of any chemical preservatives. The proximate, vitamins A, C and sensory properties of the soymilk-mixed fruit juice drink (SMFJ), SM and MFJ were evaluated. The SM which served as control contained higher amount of protein (3.77± 0.04), fat (4.91 ± 0.12), ash (0.88 ± 0.04) and calories (69.81 ± 1.62) while MFJ contained higher amount of carbohydrate (12.32 ± 1.84) and vitamin C (55.00 ± 1.41). SMFJ1-5 contained the range as follows: protein (2.35-3.2), fat (2.41-4.85), ash (0.51-0.81), calories (62.37-76.05), and carbohydrate (4.88-7.80). All the samples had high moisture contents which ranged from (83.90 – 88.00%). There were appreciable increase of carbohydrates and vitamin C in all the replaced samples with the highest occurring in sample SMFJ5 (CHO 7.80 ± 0.18 and Vitamin C 30.70 ± 1.72). All the samples were generally accepted (P > 0.05) but sample SMFJ5 (50:50) received the highest (8.7) overall acceptability score. Carbohydrate and vitamin C were observed to increase as the level of replacement with fruit juice increased. Also, protein and fat in the blends were within the recommended dietary allowance, thus, the beverage is of high nutritional and economical value and can provide enhanced energy.
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