Effect of Heat and Chemical Treatments on Physico-Chemical and Sensory Properties of Coconut Milk-Orange Beverage
Keywords:Beverage, coconut, orange, physic - chemical, sensory
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 (30Â±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 â€“Orange Juice beverage has proved to be a viable option for addressing food security in Nigeria.
â€¢ A.O.A.C (1990). Official Methods of Analysis. 15th edn. Association of Official Analytical Chemicals. Washington D.C, USA. Pp 95-224.
â€¢ Abbo, E.S; Olurin, T.O and Odeyemi, G (2006). Studies on the Storage Stability of Sour-sop (Annona muncala L) juice. Africa Journal of Biotechnology. 5(9): 1808-1812.
â€¢ Akpapunam, M.A; Mepba, H.D and Wakama, L.A (193). Effects of pasteurizing Times on the Qulity of Processed Pineapple Juice. Nigerian Food Journal. 11(1): 9-15.
â€¢ Banigo, E.O; Ihinoya, K.I and Ossai, G.E. (1996). Development of Soy Beverage for Nigeria. Nigerian food Journal. 4 (1): 53-64.
â€¢ Bates, R; Morris, J and Crandall, p (2001). Principles and practices of small and Medium scale fruit Juice processing. Food and Agricultural Organization BullentinRome. Pp. 146.
â€¢ Egbekun, M.K and Akubor, P.I (2006). Chemical Composition and sensory properties of Melon Seeds Milk â€“ orange Juice Beverage. Nigerian Food Journals. 24 (1): 42-49.
â€¢ Falola, A.O; Adesala, S.O and Agwimah, J.O (2009). Effect of Storage on Heat and Chemically Processed Casaba Melon (Cucumis melo var indonrus) Juice. Nigerian Food Journal. 27(2): 136 â€“ 149.
â€¢ Ihekoronye, A.I and Ngoddy, P.O (1985). Integrated food Science and Technology for the Tropics. Macmillan Publishers, London. Pp. 131-135.
â€¢ Monera, O.D and Rosario, E.J (1998). Physic-Chemical Evaluation of the Natural Stability of Coconut Milk Emulsion. Ann. Tropical Res. 4(1): 47-54.
â€¢ Obizoba I. C; Nnam N. M and Otukoro J. E (2004) Nutrient composition of pineapple (Ananas cosmosus) and soursop (Annona muricata) juices. Nigerian Journal of Nutrition Science, 25 (1) 13-15
â€¢ Ogbechie, V.N (1998). Production and Evolution of pineapple- Flavoured Coconut Milk. B. tech. Thesis Food Sience and Technology, FUTO.
â€¢ Ogbonna, C. A.; Abuajah, I. C., and Ekpe, E. G. (2013). A Comparative Study of the Nutritive Factors and sensory acceptance of Juices from Selected Nigerian Fruits. Hrvatski Äasopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 8(1-2), 47-51.
â€¢ Olaofe, O and Akogun, O.O (1990). Mineral and Vitamin C Contents and their Distribution in some Fruits Nigerian Food Journal. 8(1): 111-115
â€¢ Seow, C.C and Gwee, C.N (1997). Coconut Milk. Chemistry and Technology. Inti J. Food sci. Technol. 32(3): 189-201.
â€¢ Silwinski, E.L and Roubos, P.J (2003). Effects of Heat on Physicochemical Properties of Whey Protein-Stabilized emulsions. Journal of Applied Science 31(4) 231-242.
â€¢ Tansuphoom, N and Coupland, J.N (2005). Effect of Heating and Homogenization on the Stability of Coconut Milk Emulsions. J. Agric. Food Chem. 8(1): 317-321.
â€¢ Umunnakwe, K.E (1991). Effect of processing methods, packaging and Storage Temperature on the Quality of Soymilk. B. Tech. Thesis. Food Science and technology, FUTO.
How to Cite
- Papers must be submitted on the understanding that they have not been published elsewhere (except in the form of an abstract or as part of a published lecture, review, or thesis) and are not currently under consideration by another journal published by any other publisher.
- It is also the authors responsibility to ensure that the articles emanating from a particular source are submitted with the necessary approval.
- The authors warrant that the paper is original and that he/she is the author of the paper, except for material that is clearly identified as to its original source, with permission notices from the copyright owners where required.
- The authors ensure that all the references carefully and they are accurate in the text as well as in the list of references (and vice versa).
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-NonCommercial 4.0 International that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- The journal/publisher is not responsible for subsequent uses of the work. It is the author's responsibility to bring an infringement action if so desired by the author.