Quality Evaluation and Sensory Profile of Mixed Fruit Juice from Cabbage and Orange

Authors

  • Fredrick Sarpong KNUST
  • Moses Golly SUNYANI POLYTECHNIC
  • Leticia Peace Amenorfe KNUST

Keywords:

Blends, Fruit Juice, Orange, Cabbage, Acceptability

Abstract

To know through sensory evaluation the optimum formulation of cabbage (Oxylus variety) juice blended with juices from two cultivars of orange (Valencia late and blood) (nine blends) through Design Expert (8.0.7.1 version) software. Each optimum from each orange variety was selected and with a control (100% late Valencia and blood orange), subjected to physicochemical and nutritional analyses (minerals, β-carotene and vitamin C). The optimum formulation of blend was 80% orange Valencia late and 20% cabbage through the sensory attributes by design expert program. Also, the 74% of blood orange and 26% of cabbage was selected in the case of the blood orange variety. There were significant differences (p< 0.05) in the physico-chemical parameters with the exception of the total ash content. The nutritional (β-carotene and vitamin C) contents of two orange varieties and their optimum were significantly different (p<0.05).Also, mineral composition such as zinc, potassium, magnesium, iron and calcium recorded a significant difference (p<0.05) between the blends and the orange varieties. Sensory analysis has revealed a clear profile for the blended mixed juice.

Author Biographies

  • Fredrick Sarpong, KNUST
    FOOD SCIENCE AND TECHNOLOGY
  • Moses Golly, SUNYANI POLYTECHNIC

    HOSPITALITY & TOURISM DEPARTMENT

  • Leticia Peace Amenorfe, KNUST
    CHEMISTRY DEPARTMET

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Published

2016-08-15

Issue

Vol. 4 No. 4 (2016): August 2016

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Articles

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How to Cite

Quality Evaluation and Sensory Profile of Mixed Fruit Juice from Cabbage and Orange. (2016). Asian Journal of Agriculture and Food Sciences, 4(4). https://ajouronline.com/index.php/AJAFS/article/view/3924

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