MODELING THE SENSORY SHELF LIFE OF MANGO JUICE STORED AT UNCERTAIN CONDITION USING pH FACTOR
Journal Title: Annals. Food Science and Technology - Year 2017, Vol 18, Issue 1
Abstract
Sensory shelf-life of mango juice stored at uncertain condition were modelled using responses of pH factor. Fresh mango juice without additives from healthy ripe mangoes fruits initially pre-heated (800 - 900C) for 10minutes for easy extraction of juice. Uncertainty factor of this study was premised on uncontrolled natural and artificial interfaces of four temperature dependent storage conditions: freezer (≤4oC), refrigerator (≤ 20oC), room temperature (25-27oC) and incubator (37oC). Sensory quality assessment by 100 panellists indicated a significant (P<0.05) compromise after 2nd day (≥48 hr), at declining order of taste, consistency, aroma and colour. Perhaps, the temperature of room and incubator conditions, encouraged microbial kinetics that consequentially altered the sensory qualities significantly (P<0.05), unlike freezer and refrigerator. Sensory models were generated from the hypothesis H1: E(Y|X=x) = β0 + β1x1 + β2x2 + β3x3 + β4x4, and resolved with fitted linear model hypothesis H0: E(Y|X=x) = μ; H1: E(Y|X=x) = α + β (r2 = 1). Predictable shelf-life (P<0.05) limit of pasteurized mango juice in freezer was approximately 50days, refrigerator (~45 days), room temperature (~25days) and incubator (~18 days). Remarkable similarities of sensory and pH trends, supported with resolved linear coefficient of r2 = 1, basically portends pH as an ideal physiochemical factor that can predict the sensory quality of pasteurized mango juice beyond 95% precision. Conclusively, this study successfully demonstrated the possibility of modelling the sensory shelf-life of pasteurized mango juices dependent on pH factor only. Further merit of this model is the flexibility to accommodate uncertainty factors.
Authors and Affiliations
Tochukwu Balogu
Keywords
Related Articles
- EP ID EP567724
- DOI -
- Views 75
- Downloads 0
EFFECT OF NITROGEN AND PHOSPHORUS ON THE PERFORMANCE OF EGUSI MELON (CITRULLUS LANATUS THUMB.) IN MINNA, NIGERIA
Fruit yields of egusi melon (Citrullus lanatus Thumb.) can be enhanced by the application of inorganic nitrogen (N) and phosphorus (P) fertilizers. The effects of N and P fertilizers on the growth and fruit yields of ‛eg...
VOLATILE COMPOUNDS IN FRESHLY DISTILLED ŠAMPION APPLE WINES
The production of the major volatile compounds of alcoholic fermentation (acetaldehyde, ethyl acetate, methanol and some fusel alcohols) as well as other flavor volatiles, is very complex process. Among many factors affe...
TRADITIONAL FOOD PROCESSING TECHNIQUES AND MICRONUTRIENTS BIOAVAILABILITY OF PLANT AND PLANT-BASED FOODS: A REVIEW
Majority of the world’s population, especially those inhabited in the developing countries lack access to balanced diets because larger portion of the population live on staple plant-based foods which usually lack divers...
DEVELOPMENT OF AN ANTIOXIDANT RICH BEVERAGE USING SOURSOP FRUIT AND GINGER EXTRACT
There has been a growing demand for antioxidant rich food, as a solution for many oxidative stress related diseases. Various research findings have suggested that soursop and ginger are rich in antioxidants. The present...
ECOLOGIC BREEDING OF PIGS IN ROMANIA – MANGALITSA BREED
One of the general principles of ecologic production (in Romania we use the term ecologic instead of organic, biologic, natural) is that it deals with an activity related to the land. In the case of animal production, th...