Preservation of Some Physico-Chemical Properties of Soymilk-Based Juice with <i>Aframomum Danielli</i> Spice Powder

Abstract

The effect of Aframomum danielli powder on the shelf life of physico-chemical properties of soy-milk based juice was studied. In this paper, attempt was made to investigate the preservative effect of the powder of Aframomum danielli, a local spice, on the physico-chemical properties of blends of soymilk and juices from fruits and vegetable by prolonging its shelf life. This was done by adding 0.5-3.0grams of the spice powder to every 200ml of the blend, while the control samples had no spice. The juice quality was analyzed for sensory attributes and physico-chemical parameters over six month's period of storage at interval of four weeks. Sensory evaluation of the juices was judged for colour, flavour, taste and general acceptability, on a nine-point hedonic scale, varying from "dislike extremely" (score 1) to "like extremely" (score 9), according to the method of [39]. Ten (10) untrained panel members carried out the sensory evaluation. Infrared spectrophotometer was used to identify functional groups in the powder of the spice, Aframomum danielli, responsible for the stability of the juice. Differences were observed in the colour and aroma of treated samples in comparison with the control, though the samples were generally accepted. The percentage losses recorded for the total soluble solids, ascorbic acids and total sugars of treated samples were far lesser than those of control over the same condition and period of storage. Some of the active components of the spice identified are 4-amino-acetophenone, N,N-dimethyl-2-chloroacetoacetamide, 3-beta-acetoxy-5-etienic acid, 6,10-dimethylundeca-5,9,-diene2-one, Phenyl-3-buten and 4-Phenyl butanone. The samples treated with the Aframomum danielli powder were better preserved than the untreated ones (control).

Nutritional and sensory qualities of commercially and laboratory prepared orange juice

“…The results showed that the chemically treated and carbonated orange juice is as effective as pasteurized because it does not change the taste and it preserves more of its vitamins found in fresh-squeezed orange juice. Thus this result agrees previous studies (Murat, 2000;Polydera et al, 2003;Dauda and Adegoke, 2014). According to the Association of the Industry of Juices and Nectars from fruits and Vegetables of the European Union and the report by Kimball (1999), they stated that orange juice should contain at least 20 to 25 mg/100 ml of vitamin C (ascorbic acid) at the time of expiration of storage, which is about 50% of the initial amount.…”

“…The differences obtained in flavour and aroma could be attributed to the different compounds formation based on the different methods of processing and storage of the tested samples of orange juices (Adubofuor et al, 2010). Moreover, orange juice can lose its flavour, colour or other quality factors due to non-enzymatic browning reactions during processing or storage of the juices (Dauda and Adegoke, 2014). The result of this study which showed off-flavour and aroma is also in support of the reports of Moshonas and Shaw (1998), they reported that orange juice can lose some of its fresh flavour during storage because of decreased levels of volatile flavour constituents, thus developing a stable flavour.…”

“…The reduction in acidity during ripening plays an important role in the Brix: Acid ratio and consequently in influencing the taste and flavour of the juice (Braddock and Marcy, 1985;Akpapunam et al, 1993;Cinquanta et al, 2010;Ndife et al, 2013;Dauda and Adegoke, 2014). The increased soluble solids contents obtained compares with the result of Braddock and Marcy (1985).…”

“…The deterioration of orange juice during storage Obasi et al 195 comprises changes in organoleptic quality or sensory evaluation, nutritional value and appearance. The main parameters that influence the deterioration of orange juice is the temperature and the presence of oxygen (Dauda and Adegoke, 2014). A shelf-life study was carried on mango, orange and pineapple juices by Obeta and Ugwuanyi (1997) and these juices were inoculated with ascospores of Neosartorya sp.…”

“…However, like most fruit juices, orange juice undergoes changes in chemical, nutritional and flavour characteristics during processing. Studies by Dauda and Adegoke (2014) showed that non-enzymatic browning during processing or storage of juices may affect the flavour, colour or other quality factors of the product. Kampen (1976) stored freeze-dried orange juice crystals and a synthetic mixture for 40 days at 50°C and monitored losses of total amino acids (75%), ascorbic acid (100%), citric acid (5.1%) and sucrose (4.4%).…”