Optimization of formulation blends of orange and cabbage juices and assessing the qualities of the optimum juice blends
| dc.contributor.author | Sarpong, Frederick | |
| dc.date.accessioned | 2016-02-10T11:12:58Z | |
| dc.date.accessioned | 2023-04-20T13:29:19Z | |
| dc.date.available | 2016-02-10T11:12:58Z | |
| dc.date.available | 2023-04-20T13:29:19Z | |
| dc.date.issued | SEPTEMBER, 2015 | |
| dc.description | Thesis submitted to the Department of Food Science and Technology, Kwame Nkrumah University of Science and Technology in partial Fulfilment for the requirement of the award of Master of Science Degree in Food Science and Technology. | en_US |
| dc.description.abstract | Fruits and vegetables are very importance class of foods which supply human diet with various nutritive requirements including vitamins and minerals which are essential for normal body health and growth. A survey was conducted through a questionnaire to gather information of consumptions patterns, responses and preference of beverage. A study was carried out to determine the sensory qualities, physico-chemical properties, vitamins and mineral compositions of cabbage-orange juice produced from oranges and cabbage. Two varieties of orange (late Valencia and blood orange) and cabbage (Oxylus variety) were processed into nine blends of juice developed from Design Expert (8.0.7.1 version) software. Sensory analysis was conducted on the 9(nine) formulations and were optimized by the same software. Each optimum from each orange variety was selected and with a control (100% late Valencia and blood orange), subjected to physico-chemical analyses and determination of vitamin C and pro vitamin A content. The sensory evaluation results shown that the cabbage-orange juice with a formulation ratio of 80% late Valencia orange and 20% cabbage was selected as optimum by the design expert among the 9 formulations for late Valencia orange variety whiles 74% of blood orange and 26% of cabbage was also selected in the case of the blood orange variety. The results indicated significant differences (p <0.05) in all the characteristic sensory properties which were under aroma, colour, taste, aftertaste and clarity for the both late Valencia and blood orange-cabbage juice blends. However the amounts in blood orange and its optimum were not significantly different (p> 0.05). There were significant differences (p< 0.05) in the physico-chemical analyses with the exception of the total ash content. Pro-vitamin A (β-carotene) contents of two orange varieties and their optimum were significantly different (p<0.05). The vitamin C content of the two orange varieties and their optimum blends were also significantly different (p<0.05). The juices from the two varieties and optimum blends were subjected to mineral analyses such as zinc, potassium, magnesium, iron and calcium and a significant difference (p<0.05) between the blends and the orange varieties were also established. Late Valencia-cabbage juice was accepted in the orange fruity scent, sourness, tooth-itching and orange colour attribute while blood orange-cabbage juice was accepted in the sweetness attribute in the sensory analysis. A significant increase (p< 0.05) in the total soluble solids, pH, minerals and the beta carotenes were established whiles a decreased was observed in the total solids, titratable acidity and vitamin C. | en_US |
| dc.description.sponsorship | KNUST | en_US |
| dc.identifier.uri | https://ir.knust.edu.gh/handle/123456789/8152 | |
| dc.language.iso | en | en_US |
| dc.title | Optimization of formulation blends of orange and cabbage juices and assessing the qualities of the optimum juice blends | en_US |
| dc.type | Thesis | en_US |
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