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Biochemical Composition and Shelf Life Study of Mixed Fruit Juice from Orange & Pineapple

M. A. Islam
Department of Food Engineering and Tea Technology, Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh

I. Ahmad
Department of Food Engineering and Tea Technology, Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh

S. Ahmed
Department of Food Engineering and Tea Technology, Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh

A. Sarker
Department of Food Engineering and Tea Technology, Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh

Abstract/ Executive Summary:

In present study, fruit juice has been produced in different ratio of pineapple and orange juice. Juices were pasteurized at 97^oC for 5 mins and stored for 35 days in PET bottles at refrigerated temperature. The TSS and pH of the different types of juice were found in the range of 7.73 to 8.53 and 4.33 to 4.53 respectively. Maximum acidity (0.785%) and vitamin C (37.1 mg/100 ml) were found in the sample A (in a ratio 1:1). Aerobic plate count was found within the range of (92 x 106 to 233x 106) cfu/ml. The produced juice blends were subjected to chemical and sensory evaluation at one week interval for five weeks storage time. The chemical analysis showed that, there is a gradual decrease in titratable acidity and Vitamin-C along the storage period. TSS and pH increased progressively during storage period. The mean overall acceptability scores of more than 8 for juice samples indicated the commercial scope for manufacturing good and nutritious pineapple juice blended with orange juice. From all the analysis, it can be observed that the juice blend can be kept conveniently for three weeks without preservatives and 28 days with sodium benzoate at the rate of 0.6 mg/L.

Keywords: Juice, Shelf life, Orange, Pineapple

Location: Department of Food Engineering and Tea Technology, Shahjalal University of Science & Technology, Sylhet-3114, Bangladesh

Start Date: 00-01-2013

End Date: 00-06-2013

Program Area: Postharvest and Agro-processing

Commodity: Fortified food

Objectives:

1. For the development of mixed fruit juice from orange and pineapple in different ratio and establishment of product shelf life and quality evaluation during storage.

Methodology:

The fully ripened and fresh Orange (Citrus sinesis) & Pineapple (Ananas comosus) were collected from the local market of Sylhet. The fully ripened and fresh orange and pineapple fruits were washed thoroughly with clean water to remove dirty material, dust, pesticide etc. The collected pineapple and orange were peeled off and cut into pieces and remove the seeds. Then, juice was extracted using multi fruit juice extracting machine. The juice was filtered using a 500 micro aperture stainless steel sieve screen. The percentage of orange and pineapple juice for the development of four different types of product (A, B, C, D) are given. Sodium benzoate was added at a level of 0.6g/1000ml in sample D and mixed thoroughly with sterilized glass rod and spoon. Thermal pasteurization was performed by heating the mixed juice at 97o C for 5 mins. The temperature of the juice during the heating process was monitored using a thermocouple. The pasteurised juices were filled in sterilized PET bottles and capped with sterilized caps. Then all the samples were cooled and stored at refrigerated temperature (4± 10 C) for 35 days. Total soluble solids (TSS) content of a solution is determined by the index of refraction. This is measured using a refractometer, and is referred to as the degrees Brix. pH was measured by a pH meter. Vitamin C or Ascorbic acid was determined by using the official method of analysis. (AOAC, 1990). The acidity was determined by titration using standard sodium hydroxide solution and expressed as anhydrous citric acid For the assessment of microbiological quality of juice, Enumeration of Aerobic Plate Count (APC), total fugal count were performed according to ISO standard method (ISO-4833:2003(E), Microbiology of food and animal feeding stuffs-Horizontal method for the enumeration of microorganisms- Colony-count technique at 30⁰C). Enumeration of APC was done by serial dilution technique followed by pour plate method and plate count agar was used. Panel of ten judges was selected from the postgraduate students and teaching staff of the Institute who were supposed to be organoleptically familiar with beverages assessment. Sensory evaluation (color, flavor, taste and overall acceptability) of preserved orange juice was carried out using a 9 point hedonic scale. The hedonic scale was ranked as; like extremely to very much (8-9 scores), like moderately to like slightly (5-7 scores), neither like nor dislike to dislike slightly-dislike moderately (2-4 scores) and dislike very much to dislike extremely (0-1 score). The data obtained were analyzed and interpreted by analysis of variance (ANOVA) and Tukey means comparison test at a level of 5% of significance, using SPSS Version 20.0 software (SPSS Inc., USA). Values were presented as mean ±standard deviations of 3 observations.

Source of Information: J. Environ. Sci. & Natural Resources, 7(1): 227– 232, 2014; ISSN 1999-7361

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

The product quality was acceptable up to 21 days without any preservatives and 1 month with preservatives (sodium benzoate at the rate of 0.6g/1000ml). So this juice could be stored for 21 days without any preservatives and 1 month with preservatives at refrigerated temperature. As this fruits have some special medicinal and nutritive value, it is assumed that it could fetch a good momentary value from the consumer.

Knowledge Management: Journal