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
Related Articles
- EP ID EP291122
- DOI 10.26656/fr.2017.2(3).035
- Views 184
- Downloads 0
Physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powder
This study aimed to compare the physical and functional properties of Indian squid (Loligo duvauceli) and cuttlefish (Sepia latimanus) ink powders. Indian squid and cuttlefish are common major sources of seafood products...
Development of Chinese steamed bread with Jerusalem artichoke (Helianthus Tuberosus L.) tubers
The objective of this study is to develop a formulation of Chinese steamed bread (CSB) with Jerusalem artichoke (Helianthus Tuberosus L.) tuber powder with the aim to increase the nutritional value of the food product. T...
Hypoglycemic effect of instant aloe vera on the diabetic rats
Instant aloe vera contains phenolic compounds which has antioxidative activity. However, this product is hygroscopic and damaged easily during storage. The critical condition of the instant occurs at the moisture content...
Reduction of cyanide levels in sweet cassava leaves grown in Busia County, Kenya based on different processing methods
Cassava (Manihot esculenta Crantz), is the third most important carbohydrate food source around the world and in particular in sub-Sahara Africa. Both the roots and leaves have dual antagonistic contribution of which; on...
Isolation and identification of mold and yeast in medombae, a rice wine starter culture from Kompong Cham Province, Cambodia
Medombae is a dried starter culture used for traditional rice wine processing in Cambodia. However, studies on the role of mold and yeast present and their efficacy for rice wine fermentation are still limited. Cultural...