Proximate analysis and sensory evaluation of freshly produced apple fruit juice stored at different temperatures and treated with natural and artificial preservatives

Ekanem Otobong Okokon,Ekanem Jonathan Okokon

doi:10.4314/gjpas.v25i1.5

Abstract

The Proximate composition, Vitamin C and the organoleptic properties of freshly produced apple juice were investigated. The proximate analysis of the test fruit revealed it to be a poor source of protein (0.05%) but with a high moisture content (87.73%). The results showed low concentrations of ash (0.30%), lipid (0.13%) and fibre (1.21%). The juice was a good source of vitamin C (22.15mg/100). Organoleptic parameters like colour, flavour, and taste of the apple juice with the various preservatives (garlic, ginger and sodium benzoate) were acceptable throughout the 8 days storage periodat refrigerating temperature (4 o C) except for juice stored at room temperature(23 o C) which showed deterioration in taste, flavour and overall acceptance after the 3 rd day of storage. There was variation in color and flavor in prepared juice with the three different preservatives and shows that variation in temperature has great effect on storage quality of food products. Keywords: Preservatives, Proximate, Apple Juice, Storage, Organoleptic

Highlights

Fruit juices are commonly consumed for their refreshing attribute, nutritive values and health benefits
Apple juice is the second most popular fruit juice consumed in the United States only behind orange juice
When closely evaluating the nutritional composition of apple juice and other apple products, it becomes apparent that the lack of fat, cholesterol and sodium are just a few of the many reasons these products are an important part of a healthful dietary routine

Summary

Introduction

Fruit juices are commonly consumed for their refreshing attribute, nutritive values and health benefits. They contain several important therapeutic properties that may reduce the risk of various diseases. Apple juice is a nonalcoholic drink and the demand continues to rise mainly due to increasing consumer awareness of its health benefits. The nutritional benefits of apple juice are often underestimated. It contains 83.1% moisture, 9.2% sugar, 1.87% protein, 2.0 mg sodium, 8.7 mg potassium, 2.7 mg calcium, 0.22 mg iron, 0.11 mg copper, 5.1 mg phosphorous and 4.5 mg vitamin C per 100 g of whole fruit (Anonymous, 2006). When closely evaluating the nutritional composition of apple juice and other apple products, it becomes apparent that the lack of fat, cholesterol and sodium are just a few of the many reasons these products are an important part of a healthful dietary routine

Methods

Results

Conclusion