Study on physico-chemical properties, antioxidant activity and shelf stability of carrot (Daucus carota) and pineapple (Ananas comosus) juice blend

The pineapple-carrot juice is a fruit juice blend developed to provide a new variety of shelf-stable drink for beverage market. Fruit and vegetables consumption constitute a major portion of diet in many parts of the world and they play a significant role in human nutrition. Juice blending is becomi...

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Bibliographic Details
Published inInternational food research journal Vol. 24; no. 2; p. 534
Main Authors Owolade, S O, Akinrinola, A O, Popoola, F O, Aderibigbe, O R, Ademoyegun, O T, Olabode, I A
Format Journal Article
LanguageEnglish
Published Selangor Universiti Putra Malaysia, Faculty of Food Science & Technology 01.04.2017
Subjects
Antioxidants
Cardiovascular disease
Carotenoids
Carrots
Chemical properties
Diet
Dietary minerals
Drinking water
Food
Horticulture
Human nutrition
Nutrition research
Physicochemical properties
Pineapples
Quality
Vegetable juices
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Summary:The pineapple-carrot juice is a fruit juice blend developed to provide a new variety of shelf-stable drink for beverage market. Fruit and vegetables consumption constitute a major portion of diet in many parts of the world and they play a significant role in human nutrition. Juice blending is becoming a popular method of improving the nutritional quality of fruit based drink products. This study was carried out to produce a drink beverage from juice blend of carrot (Daucus carota) and pineapple (Ananas comosus) of different formulation of 100% pineapple juice (T1), 100% carrot juice (T2) and pineapple-carrot blend at ratio 2:1(T3) and 1:1 (T4) respectively. The Juice drinks produced were analyzed for its physico-chemical properties, antioxidant activity, sensory and microbial qualities. The result of analysis shows that mean PH value for T1, T2 T3 and T4 was 3.90, 4.30, 4.00 and 3.94 respectively. The mean total soluble solid for (T1)was 13.8% and 3.60% for (T2).The 100% pineapple (T1) has the least beta-carotene content of 0.932mg/100ml which is significantly lower (p<0.05) than (T2), (T3) and (T4) respectively. The microbial loads of the fruit juice were below 106cfu/ml, thus, within acceptable limit for human consumption.
ISSN:1985-4668
2231-7546