Organoleptic analysis of different composition of fruit juices containing wheatgrass
Journal Title: Food Research - Year 2018, Vol 2, Issue 3
Abstract
The scope of this study was to evaluate sensory attributes and consumer acceptance of different composition of fruit juices containing wheatgrass. A 5-point hedonic scale evaluation test for acceptance was conducted with 43 non-professional panelists. Data collected from the evaluation forms were processed using Descriptive analysis and ANOVA. The juices involved in this research were also assessed for pH, total soluble solids (TSS), titratable acidity, and sugar/acid ratio due to their direct interference in sensory attributes of juices. Mean acceptance of sensory attributes of the 6 samples varies from 2.65 to 3.68. The best obtained range of sensory attributes was sample 7 (wheatgrass/ sour cherry/apple juice) with the mean value of acceptance 3.68±0.39. The less accepted with a mean value of acceptance 2.65±0.348 was sample 9 (wheatgrass/apricot/wild apple juice). The most liked sample has a higher TSS value of 12oBrix, as well as the second highest sugar/acid ratio of 38.7oBrix/% acid. Whilst, the less accepted formulation was sample 9 which has the lowest pH value of 3.45, higher acidity 6.03 g/l malic acid, and lower value of sugar/acid ratio of 19.16oBrix/% acid. The tests revealed an average of good sensory acceptance of the different composition of fruit juices containing the high extraction yield of wheatgrass, thus suggesting a good commercial potential for the products.
Authors and Affiliations
A. Hasani, R. Kongoli, D. Beli
Keywords
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- EP ID EP291122
- DOI 10.26656/fr.2017.2(3).035
- Views 184
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