African Journal of Food Science
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Article Number - CBBC53364774


Vol.11(7), pp. 189-199 , July 2017
DOI: 10.5897/AJFS2015.1371
ISSN: 1996-0794



Full Length Research Paper

Nutritional and sensory qualities of commercially and laboratory prepared orange juice



Obasi B. C.
  • Obasi B. C.
  • Faculty of Agriculture and Life Sciences, Department of Food Science and Technology, Federal University Wukari, Nigeria.
  • Google Scholar
Whong C. M. Z.
  • Whong C. M. Z.
  • Faculty of Agriculture and Life Sciences, Department of Food Science and Technology, Federal University Wukari, Nigeria.
  • Google Scholar
Ameh J. B.
  • Ameh J. B.
  • Faculty of Agriculture and Life Sciences, Department of Food Science and Technology, Federal University Wukari, Nigeria.
  • Google Scholar







 Received: 23 September 2015  Accepted: 24 July 2016  Published: 31 July 2017

Copyright © 2017 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


Physico-chemical analyses and sensory evaluation were carried out on commercially and freshly prepared orange juice (100%) in the laboratory and its shelf-life after the storage period of 90 days using various storage methods. At the end of the study, the result showed that the laboratory processed orange juice in terms of the nutritional composition when compared with the commercially processed orange juice had a better quality considering the parameters assessed. The results of the laboratory prepared orange juice showed that the chemically treated, pasteurized, concentrated and carbonated orange juice had pH 1.6 to 4.5, TTA 0.03 to 0.31%, maturity ratio 1.16 to 8.55, total soluble solids (TSS) ranging from 26 to 33°Brix. The vitamin C content for the untreated juice (fresh) and the commercially produced were 43 and 2.67 mg/100 ml, respectively. The experimental samples of chemically treated, pasteurized, concentrated and carbonated had vitamin C content ranging from 22-29, 27-32, 28-30 and 17-29 mg/100 ml, respectively. Sodium and phosphorus were found in small amounts ranging from 0.01-0.12 and 0.001-0.02%, respectively in the orange juice. Among the various processing methods concentrated orange juice ranked first followed by chemically treated, pasteurized and carbonated in terms of the sensory evaluation as assessed by the panelists.

Key words: Orange juice, physico-chemical properties, processing techniques, sensory evaluation.

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APA Obasi, B. C., Whong, C. M. Z., & Ameh, J. B. (2017). Nutritional and sensory qualities of commercially and laboratory prepared orange juice. African Journal of Food Science, 11(7), 189-199.
Chicago Obasi B. C., Whong C. M. Z. and Ameh J. B.. "Nutritional and sensory qualities of commercially and laboratory prepared orange juice." African Journal of Food Science 11, no. 7 (2017): 189-199.
MLA Obasi B. C., Whong C. M. Z. and Ameh J. B.. "Nutritional and sensory qualities of commercially and laboratory prepared orange juice." African Journal of Food Science 11.7 (2017): 189-199.
   
DOI 10.5897/AJFS2015.1371
URL http://academicjournals.org/journal/AJFS/article-abstract/CBBC53364774

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