Академический Документы
Профессиональный Документы
Культура Документы
1.0 INTRODUCTION
Fruit juice is defined in the European Economic Community (EEC) as juice
obtained from fruit by mechanical processes, fermentable but unfermented, having
the characteristic color, odour and flavour typical of the fruit from which it comes
from. The definition has been extended to include the product obtained from a
concentrate, which must have sensor and analytical characteristics equivalent to
those of juice obtained directly from the fruit. Fruit Juices are valuable from the
nutritional point of view (Manay and Shadaksharawamy, 2001).
Fruit contain a wide range of different compounds and therefore show
considerable variations in composition and structure. Each individual fruit is
composed of living tissues that are metabolically active and it is constantly
changing in composition depending on the physiological role and stage of maturity
of the fruit (Salunhhe et al. 1991).
The nutritional value if fruit depends on their composition although fruits
play a very significance role in human nutrition. The composition of fruits is such
that it is not recommended as a sole source of nutrition. However, it can be used
advantageously to supplement deficiencies in other foods. The most important
component in fruits can be grouped as follows: water, protein, carbohydrates, fats,
minerals, fibres and vitamins (Potter, 1986; Salunkhe et al. 1991; Holland et al,
1992).
In developed countries, fruits juice commonly form part of the breakfast and
is produced in large quantities. The preparation of fruit juice is limited mostly to
home scale production. Fruit generally used for making juice are orange, pawpaw,
mango and apple etc. of late, the manufacture of squashes (consists of strained
1
juice containing moderate quantities of pulp to which sugar is added for
sweetening) on a commercial scale has made some progress (Manay and
Shadaksharaswamy, 2001).
Fruit juices are best in taste, aroma, and color when freshly expressed. The
most important problem, therefore, in the fruit industry is to use such methods as
would help retain these properties to the maximum extent. The steps involved in
the processing of juice are selected based on the type of fruit being processed.
These are usually minor variation and generally do not depict any technological
novelty, nor do they involve any fixed scientific principle, but are found to be
indispensable steps if products of the possible quality are to be obtained. The
variation I process steps are invariably related to anatomical and compositional
characteristics of the different fruit (Okaka, 2009). Some fruits may contain
considerable amount of fibrous and lignified portions, which must be removed, or
they will adversely affect texture and mouth-feel. Others contain seeds which are
usually associated with destabilizing enzyme systems which if not promptly
inactivated cause product deterioration, yet others may contain small amount of
coagulable proteins which slow down filtration processes, and may cause
sedimentation of product components during storage (Okaka, 2009).
However, the generally followed steps involved in juice processing include:
selection and weighing, washing and peeling, juice extraction, juice formulation,
mixing, bottling and corking, pasteurizing, cooking and packaging (Fiiro, 2005). Due
to lack of appropriate storage facilities, up to 40-60% losses are recorded annually
during peak harvesting season. In other to minimize the losses, fruits are being
processes in large quantities in various forms and may be preserved with chemicals
to make them available even at off seasons. Fruit juice is important in human
2
nutrition far beyond its use as a refreshing source of liquid. Many fruits contain a
variety of minor ingredients, particularly vitamins and minerals, as well as
carbohydrates, which are the predominant solid component. Although fruit contains
small amount of protein and fat, these are not important ingredients of juice. (Alan
and Sutherland, 1994).
Nutrients frequently consumed in sub-optimal concentrations by human are
proteins, calcium, iron, vitamin A, thiamin (Vitamin B1), riboflavin (Vitamin B2) and
ascorbic acid (Vitamin C). Some of these nutrients occur in higher concentrations in
fruit juices than is other foods. There is experimental evidence that indicates that
ascorbic acid of natural origin is apparently superior to that of synthetic origin
(Arthey and Ashurst, 1996).
It has been established that the above phenomenon is caused by the
presence of certain falconoid compounds in fruit juice that influence blood
circulation, increasing the permeability and elasticity of capillaries. This action is
known as vitamin P activity, but the falconoid showing this property are not
classified as vitamins, because there are several substances with this activity and so
serious deficiency disease occurs if they are consumed. There are indications that
there falconoid have a useful protective action, in particular against some
respiratory diseases, but they are readily decomposed in the body and it is
impossible to maintain an effective concentration in the blood (Arthey and
Ashurst,1996).
Apart from the obvious benefits of fruits juice, such as being a source of
potassium, it contains other substances that have or are claimed to have useful
pharmacological activity. For example, limonin and other related limonoid
substances present in citrus fruits are believed to have a role in inhibiting certain
3
forms of cancer. Sorbitol which occurs in many fruit juice has a laxative effect
(Arthey and Ashurst, 1996).
Whatever the nutritional interest, it should be noted that changes occur
during storage, particularly to the minor components of juices and particularly
under adverse conditions (example light, increasing temperature, time) (Arthey and
Ashurst, 1996).
1.1 Objectives
1. There are different kinds of fruit flavoured drinks that are sold in the market.
This work is therefore aimed at evaluating the quality characteristics of the fruit that
are sold within Makurdi metropolis for the purpose of ascertaining their compliance
with regulatory standards.
2. To evaluate the physiochemical properties of fruits juice products.
3. To evaluate the microbiological characteristics of the juice products.
4
1.3 Scope/Limitation of the Study
5
CHAPTER TWO
2.0 LITERATURE REVIEW
2.1 Beverages
Beverages are foods that are distinguished by two principal characteristics
from other foods. First, they are liquids or are consumed in liquid state but the
relative lake of actual food value differentiates them from other like milk and milk
products. Secondly, they are either consumed for their thirst quenching properties
or for their stimulating effect (Ihekoronye and Ngoddy, 1985).
Beverage can also be said to be a drinkable liquid, consumed for variety of
reason including thirst quenching effect, health value and enjoyment. Examples of
each type are water, caffeinated drinks (cocoa coffee, tea), milk, fruit and vegetable
juice and carbonated soft drinks respectively. The essential component of any
beverage is the water that it contains other component such as stimulants, coloring
and flavouring ingredients may perform some useful functions but are not essential
to proper physiological functioning of the body (Adrian, et al, 2000).
6
acidulants, flavouring and blending the mixture of ingredients (Unekoronye and
Ngoddy, 1985).
Ethanol or simply alcohol is a very simple substance containing only cardon,
hydrogen and oxygen. In the body, it acts in two quite distinct ways: it is a food
which is broken down in the body to give energy and it is a drug which affects the
central nervous system. Alcoholic drinks are judged in terms of flavour and
stimulant effect and hardly at all as a source of calories. They are made by the
process of fermentation (Ihekoronye and Ngoddy, 1985). Alcoholic beverages are
wine, beers and spirits. The beverage classifications are based on the function they
perform. A particular beverage may have more than one functions. (Bernard, 1985).
7
FOOD BEVERAGES
Non-alcoholic Alcoholic
8
2.3 Quality index of Beverages
In the manufacturing of beverage, there is a concern for economic and quality
consideration. Thus the development of standards for fruit juice is incorporated into
most country’s regulatory codes. These regulation stands to maintain a high quality
and safely compliance of these beverages. These regulations includes the processing
employed, the soluble solid and acid levels, amount of added substances allowed
such as sugar, acid, water, preservatives and reasonable sanitary standards (Ashurst,
1999).
Grades may be depending on the colour, flavor, consistency and absence of
defects. Codex Alimentarius grades and standards are being promulgated and
continue to be refined to provide a useful guide for standardized national norms
and facilitating intra and international trade (FAQ, 2000 b). In the matter of a large
volume beverage (juice) trade specific standards are negotiated between major
suppliers and user (Ashurst, 1999).
Quality index of beverages consist of the compositional organolepic
specification as well as limits for microbial and chemical contaminants. Table 2.1
indicates some appropriate general specification worth developing to control the
quality index of beverage (Bollag and Liu, 1990).
9
Table 2.1: Some Quality Specification for Fruit Juice
Attribute Rationale
Solute solid (brix) Define juice strength
Titrable acidity and pH Define acid balance
Colour Visual appeal
Freedom from defect-decay, insert Aesthetics, susceptibility to
or damage, mechanical injury etc spoilage and contamination
Maturity Optimum quality
Flavour Defines quality
Absence of pathogen, chemical and Defines safety
Extraneous matter
Low microbial Quality, shelf-life
10
11
2.4 The Constituents of a Soft Drink
The term ‘soft drink’ applies to beverages containing flavour rings and/or fruit
juice together with other constituent of technological or nutritional value designed
to enhance the appearance and stability of the product and to ensure its
organoleptic properties remain intact during a reasonable shelf life. These factors
are taken into consideration in all development work, and in order to meet current
stringent quality and legislative controls a new beverage is subjected to extensive
trials to assess the suitability and performance of all components in its makeup. It
becomes essential to arrive at the correct ingredient formulation to achieve a
reproducible product. (Hollan et al. 1992).
Table 2.2 lists the functional constituents of soft drinks and their tropical
usage levels. Each category of ingredients, other than fruit juices are discussed in
more detail in the following sections:
12
Table 2.2 soft drinks components, General Usage and Contribution
Component typical use level
Blend carrier for other ingredients. Provides essential hydration effect of enable
body metabolism.
2. Sugar 7-12% m/v when sole source of sweetener
Contribute sweetness, body to drink, act as synergist and give balance to
flavour.
3. Fruit juice Widely variable usage. Usually up to
10% as natural strength, although
Some specialized lines in this
Provides fruit source identity, flavour, mouth feel effect. Also contributes to
sweetness and acidity.
4 High-density sweeteners use based upon sucrose equivalence
(e.g aspartame might be employed
At 0.40-6% m/v as sole sweetener).
14
2.4.1 Water
Water as the main component of a soft drink, usually accounts for between
85 and 95% of the product and acts as a carrier for the ingredients. Its quality must
conform to rigid requirements and not interfere with the taste, appearance,
carbonation or other properties of the drink. Subject to the location of the bottling
plant, the source of water and product specifications, it may be necessary to carry
out treatment to improve the quality of the water used in the manufacture of soft
drinks. (fellow 2002).
Most soft drinks factories will carry out their own treatments to counteract
the likelihood of a possible change in quality. This is most important in areas where
variations are introduced as a result of the use of a national grid system for water
supply. (fellow 2002).
In less developed countries, water treatment becomes an essential
prerequisite where microbial loading could provide cause for concern. It is necessary
for a full water treatment to be effective and to ensure the wholesomeness of water
supplies for boiling purpose. (Hansen 1987).
2.4.1.1 Requirements
Water should comply with the following quality requirement, it should
be free from:
High level of elements and mineral salts;
Objectionable tastes and color
Organic materials.
15
Clear and colorless, free from dissolved oxygen, sterile, that is, free from
micro-organisms.
2.4.2 Acidulants
16
2.4.2.1 Citric Acid
Citric acid is the most widely used in fruit-flavoured beverages. It has a light
fruit character that blends well with most fruit flavours, which is to be expected as it
occurs naturally in many fruit types. For example, unripe lemons contains 5-8% citric
acid, it is also the principal acidic constituents of such fruits as black currants and
cranberries and is associated with malic acid in apple, apricots, blue berries,
cherries, peaches, pears, strawberries and raspberries (Deshpande and salunkhe,
1982).
17
therefore be used at a slightly lower level to give equivalent palate acidity.
(Sivasanker 2008).
Tartaric acid can be isolated from the crude deposit of tartrates obtained
during the fermentation of wine, in a similar manner to that used for citric acid, that
is, by leaching the deposit with sulphuric acid and further purification by
crystallization. Tartrate acid (dextro-form) is a white crystalline solid with melting
point (m.p) 171-174oC. tartaric acid has a strong, tart taste and it complements
natural and synthetic fruit flavour, especially graps and guaranteed for good use.
One problem that may need to be addressed is that tartaric acid salts, particularly
the calcium and magnesium tartrates, have lower solubility than citric acid.
Consequently, there is a tendency for unsightly precipitates of insoluble tartrates to
form in hard water, and in such conditions it is preferable to use citric acid
(Sivasanker 2008).
Phosphoric acid has a driver, and perhaps sharper, flavour than either citric or
tartaric acid, tasting rather of flat ‘appears’, in contrast with the sharp fruitiness of
18
citric acid. It therefore, appears to blend better with most non-fruit drinks (Wu and
Nofziger, 1999).
Acetic acid has very limited use in beverage, only finding use where its
vinegary character can contribute to a suitable flavour balance in the intended
product. It is seldom used in anything except non-fruit beverages. Pure glacial acetic
acids is a colorless crystalline solid (m.p 160C) with a suffocating, pungent aroma. It
is one of the strongest of the organic acids in terms of its dissociation constant and
can displace carbonic acid from carbonates. (Salunkhu and Reddy, 1991).
19
storage and shelf life properties. Unlike tartaric acid its calcium and magnesium salts
are higkly soluble and it therefore presents no problem in hard-water areas.
(Salunkhu and Reddy, 1991).
Ascorbic acid, known more as vitamin C, is used not only as an acidulant but
also as a stabilizer within the soft drinks system, and its antioxidant properties serve
to improve the shelf-life stability of flavour components. Many of the ingredients
used in flavourings are susceptible to oxidation, particulary aldehydes, keto-esters.
Ascorbic acid shields these from attack by being preferentially oxidized and lost,
leaving the flavour component unaffected (Nzeagwa and Udugwu, 2009).
20
reaction occurs, resulting in cleavage of the N-N linkage and consequent destruction
of the chromospheres. This accounts for the disappearance of colour and bleaching
of the characteristic hue associated with some soft drinks (Ndugwu, and Udugwu,
2009).
2.4.3 Flavourings
It is the flavour of a drink that provides not only a generic identity but also its
unique character. This part of the sensory profile is responsible for pleasing and
attracting the consumer. For example, having decided on a cola drink, the consumer
will be a able to differentiate between colas by virtue of the background flavouring
components, which collectively provide a reference point to which the consumer
can return, consciously or not, on future occasions, whenever a particular brand of
drink is selected. (Salunkhu and Reddy, 1991).
21
the analysis. This may be achieved by solvent extraction, distillation, absorption
chromatography, dialysis, headspace concentration and cryogenic or adsorpbent
trapping, among other methods. (Ndugwu, and Udugwu, 2009).
Natural flavour and natural flavouring substance: These are preparations and
single substance, acceptable for human consumption, obtained exclusively by
physical processes from vegetable or sometimes animals raw materials either in
their natural state or processed for human consumption. (Dykaar and Kitanidis,
1996).
Natural identical flavouring substance: These are substance chemically isolated from
aromatic raw materials or obtained synthetically. They are chemically identical to
substance present in natural intended for human consumption whether process or
not. (Manay and Shadaksraswany, 2001).
22
Artificial flavouring substance: for the purpose of the codex alimentanus, these are
the substance which have not yet been identified in natural product intended for
human consumption, whether process or not. They are hence made available only
through synthesis. (Manay and Shadaksharaswany, 2001).
2.4.4 Colours
One point of view states that, colour which possess no measurable nutritional
value, can have no role in food or drink other than that of deceiving the consumer.
To a certain extent this is true, but to appreciate the full value of colour as a food
additive, or more specifically as a drink additive. It is necessary to appreciate the
synergy between the sensory responses of sight and taste. (Somogyi, Ramaswamy
and Hui, 1996).
23
When a soft drink is based in part on fruit juice it may be necessary to restore
the appearance of the juice concerned. If its natural colour have been destroyed by
heat processing, or to intensity these colour when the contribution from the juice is
weaker than that normally associated with the effect the compounded drink is
intended to convery. Colour adjustment may also be necessary to ensure uniformity
of product and to offset natural variations in colour tone and intensity associated
with the juice type employed in the beverage formulation. (Somogyi, and Hui, 1996).
2.4.5 Preservatives
Certain strains of yeast, moulds and bacteria can survive in relatively low Ph
conditions and some of these can exist and grow in the presence of certain
preservations so it is important that everything is done to prevent their multiplying.
Under favourable conditions, a typical rapidly growing yeast strains can double its
numbers every 30min, and at this rate in 12hours one yeast, could become 16.7
×106 cells, provided no inhibitory factor is present. (Hugo, 1969).
Because of the ease with it can be produced, gaseous SO2 was one of the first
chemical compounds manufactured and used by humans. By Roman times, it was
used as a preservative by burning sulphur before sealing wine into barrels or storage
jars.
It is one of the most versatile agents used in food preservation and is well
known for its microbiocidal effect on bacteria, moulds and yeast. (Wikipedia. 2010).
The micobiocidal effect increases as the pH falls below 4.0, and because of this,
SO2 is ideally suited for most soft drink formulations. However, its preserving action
is impaired by a tendency to react with many of the fruit components of soft drinks
to form organic sulphites, in which state the SO2 is said to be ' bound', Although the
preservative properties are due mainly to free SO2. It is necessary to analyze for
total SO2 (i.e free plus bound) as legislation for safe levels refers only to maximum
total concentrations. (Encarta, 2009).
Disadvantages associated with sulphur dioxide are that some tasters can detect
it as an unpleasant back note or taint and it has a tendency to provoke allergic
25
reactions in some individuals. Asthma sufferers tend to be affected by gaseous
sulphur dioxide, small traces of which can promote as asthmatic attack. There is a
risk with foods containing sulphates of gas liberation upon swallowing. (
Indiaparening.com, 2007).
Pure benzoic acid is a white powdery crystalline solid ( m.p 122oC) only sparingly
soluble in water at normal temperature. Because of this, it is added to the drink in
the soluble form of its sodium or potassium salts. It is normal practice to disperse
the benzoate completely during batch makeup before addition of acid component,
with the resulting pH reduction, to avoid localized precipitation of the ' free' benzoic
acid to its solubility having been exceeded ( The solubility of benzoic acid = 0.25%
m/v at 20oC). It is the free or un-dissociated form of benzoic that exhibits
preservative action and hence its use is only effective when low ph value are
encountered ideally below pH 3, at which point the degree of dissociation reduces
to below 10%. ( Guhr ans Lachance, 1997).
26
Allergic response to benzoic acid have been reported, particularly among
children known to be made hyperactive by other agents, for example tartrazine. The
maximum ADI for benzic acid, recommended by JECFA, is 5mg/kg body weight.
(George and Pamploma Roger, 2007).
Contamination of fruit juices by the bacteria may occur when the organism
enters the processing plant or on the surface of the fruit having originated from soil,
untreated surface water, dust and decomposing fruit. The degree of contamination
varies depending upon haw the fruit was handled from field and in the processing
plant (Kader, 1992).
28
minimally processed fruit and vegetables and mandated a Hazard Analysis and
Critical Control Point (HACCP) program to achieve an s-log reduction of pathogens
(Encarta, 2010).
The HACCP system has been effectively used to control microbial hazard in
low acid foods. Before developing an HACCP plan, the juice processor must have an
implemented amp requirement and sanitary standard operation procedure (SSOPs)
(Pearson, 1991).
29
2.7 Other Functional Ingredients
2.7.1 Stabilisers
They are used in soft drinks formulation to impart stability to natural clouds.
For example, dispersions of fruit solids and to improve mouth feel characteristic by
increasing the viscosity of the drink. (Holland et, al. 1992).
2.7.2 Antioxidants
30
Oxidation can frequently be attributed to the oxygen permeability of the
plastic materials used in container manufacture, but it is essential that the oxidation
process should not start at the production stage of the drink or any of its
ingredients. (Hanseen, 1987).
31
2.7.3 Calcium Disodium Edta
2.7.4 Carbohydrates
2.7.4.1 Sucrose
32
2.7.4.2 Invert Sugar
2.7.5 Vitamin c
33
mineral eg. Calcium, phosphorous, potassium, sodium etc. it is vital for overall mental
and physical well being (Walker, 1974).
-Saccharin: intense sweeteners have been widely used for many years. The
oldest, saccharin, was used as a sugar substitute during the Second World War
and for many years was used together with sucrose as a mainstay of beverage
sweetener. Despite commercial advantages, saccharin is little used now because
of its bitter after taste. (Shacklady, 1969).
-Aspartame: this is a widely used intense sweetener that has excellent taste
characteristics. It is a peptide made from two amino acids, phenylalamine and
aspartic acid, but will in an acidic beverage medium slowly hydrolyse to its
components which brings about loss of sweetness. (Sizer and Balasubramanian,
1999).
34
CHAPTER THREE
3.1 Materials
Fruit drinks like five alive, chivita premium, funman and chi exotic were
bought from modern market, Makurdi.
3.2.1 pH Determination
The pH of a fruit bas drinks was determined using the pH meter (AOAC, 2000.)
Were I immersed the glass electrode previously in water for several hours. Then I
rinse well with water, and blot the water gently with a piece of filter paper. When
the pH meter is adjusted at one pH value, I rotated the temperature compensation
dial to set to the temperature of the pH standard solution, I immersed the detecting
unit of the pH standard solution which have a pH near that of the sample solution,
and after more than 2 minutes, adjust the zero point adjustment dial so the reading
of the pH meter is set to the pH of the pH standard solution then I inserted the rod
to each of my sample and took measurement of each sample, component which
bring about loss of sweetness. (Sizer And Balasubramanian, 1999).
35
-Sucralose: This is the mostly recently permitted artificial sweetener. It is a
chemically modified sugar but has a very high sweetness factor, comparable with
that of saccharin. But without an unpleasant after taste, It’s sweetness profile is
claimed to be excellent. (Ross And Perlmutter, 1985).
Titratble acidity was determined by titrating with 0.1m NaOH to end point
and expressed as percent citric acid. Ten milliliters of each fruit based drink was
pourd into a conical flask and three drops of bromothymol blue indicator was added
added and titrated with 0.1m sodium hydroxide (NaOH) till colour changes (AOAC,
2000).
The viscosity of each juice was determined using a Brookfield viscometer (model LV-
3) with spindle number 2 and at speed 60rpm(AOAC,2000). The viscometer was put
on and the spindle dipped into the various fruit juice and allow for a while before
taking the readings.
This was done using the specific gravity bottle as described by AOAC (2005)
The bottle was washed, clean and dried in an oven, the cooled inside a desicator. It
36
was then weighed (w1) using a weighing balance and filled with the fruit drinks, (w2),
and recorded the specific gravity bottle was then filled with distilled water and
weighed (w3). Specific gravity was ten calculated using the equation.
w3 - w1
The degree brix was measured using a refractometer at 200c weight (Brix)
(Pearson, 1991).
37
3.3 Microbiological Analysis
The fruit drinks were analyzed microbiologically in terms of total viable count
(TVC) and fungal count according to Harrigan and McCance (1976).
Nine milliliter of distilled water was transferred into 24 test tubes and
covered with cotton wool, for 6 samples, 4 for each sample and sterilized in an
autoclave. Appropriate culture media nutrient agars were use for total viable count
and SDA for fungal count were used to culture micro-organisms in the fruit based
drinks.
Where the significant differences exist; Tukey’s test was use in separating the means
38
CHAPTER FOUR
4.0 RESULT AND DISCUSSION
4.1 Physico-Chemical Analysis
Results of the physico-chemical analysis of some fruit base drinks were not
significantly different from each other. The pH was all low. The low pH of fruit juice
greatly limits the number and the types of bacteria that can survive or grow at this
low pH of fruit juice are higher than that of fruit flavoured drinks (lacasera).
The sugar level in lacasera is the highest among the other, it contain
0
15.07 Brix because it is a fruit drink with sugar level very high which is the source of
sweetness and gives balance to flavour.
While that of salwe is the lowest, it contains 8.07. This is because it already
contains five (5) different kind of natural fruit which have natural sweetener so no
need to add much sugar for sweetness or other reasons.
4.1.3 Vitamin
The vitamin content of lacasera (sample B=1.74) is very low and this is
because it does not contain fruits juice but it is a fruit drink. And the chivita (sample
E=12.26) have the highest amount of vitamin because it is a fruit juice varieties of
fruit content in the juice. Followed by chi-exotic and funman (5.74 and 5.66)
respectively.
39
4.1.4 Viscosity
The viscosity of happy hour drink (sample C=113.3) is the highest which
indicate that it is more viscous than the other drinks and this could be as a result of
an ingredient called stabilizer in it which increases viscosity of fruit drink. While that
of the other juice were not significantly different.
40
Table 4.1: Physico-chemical properties of some fruit based products
samples
parameter A B C D E F LSD
Vitamin C 5.7340±03b 1.73±0.23e 3.97±0.06c 2.93±0.23d 12.3±0.08a 5.66±08b 0.6937
(Mg/10ml)
Specific 1.05±0.27a 1.05±0.02a 1.05±0.003a 1.05±0.003a 1.06±0.006a 1.04±0.001a 5-232
gravity
Acidity 0.08±0.007a 0.15±0.0083a 0.04±0.004a 0.19±0.002a 0.17±0.006a 0.16±0.02a 5.232
PH 5.4±0.084b 5.04±0.21c 5.4±0.23b 5.53±0.02a 5.53±0.03a 5.55±0.04a 0.239
Viscosity 46.8±6.88b 40±3.5b 111.7±1.76a 40±3.5b 36.7±3.25b 36.7±2.35b 7.029
Degree 11.49±0.03c 15.1±0.12a 10.5±0.02d 9.50±0.06e 12.1±0.12b 10±0d 0.133
of Brix
Parameters are mean ± standard Deviation (SD) of triplicate determination. Means with
different superscripts within the row are significantly different (p<0.05). LSD: least
significant difference.
Chi exotic
Lacasera
Happy hour
5alive
Chivita
Fumman
41
4.4 Microbiological Analysis
we know that fruit juice may not be totally free from contamination,
contamination of fruit juice by the bacteria may occur when the organism enter the
processing plant or on the surface of the fruit having originate from soil, untreated
surface water, dust and decomposing fruits, the degree of contamination varies
depending upon how the fruit was handle in the field and in processing plant. But
preservation measures are put in place so as to inhibit, retard, or arrest live growth of
micro organisms.
In the analysis sample E=chivita have the highest fungal count (8.8×105)this
could be because of high content of fruit in the juice, while sample B=Lacasera has the
least count(2.4×105) this is because it does not contain fruits, it is a fruit flavoured
drink. Also in the bacterial count chivita have the highest count while lacasera have
the least count.
Result of microbiological analysis of the fruit based drinks are presented
in table 4.2 and expressed in CFU/ml.
42
Table4.2: Total viable count (CFU/ml) of some fruit based drinks
parameters A B C D E F
MICROBIAL 1
fungal
count 3.1×105 2.4×105 3.5×105 4.7×105 8.8×105 4.1×105
(CFU/ml)
MICROBIAL 2
bacterial
count 3.0×105 2.4×105 4.8×105 3.5×105 2.3×106 3.0×105
(CFU/ml)
KEY:
A =Chi exotic
B= Lacesera
C=Happy hour
D=5alive
E=Chivita
F=Funman
43
4.3 Comparison of Result with Standard from NAFDAC
Table 4.3 show the result of the physico-chemical analysis carried out by
university of Lagos using NAFDAC standard:
44
Table 4.3: Physico-Chemical Property Of Some Fruit Juice By University Of
Lagos:
45
CHAPTER Five
5.0 CONCLUSION AND RECOMMENDATION
5.1 Conclusion
The physico-chemical properties of the various fruits base products were not
significantly different from one another and most parameter fall within permissible
limits of regulatory bodies.
Also with vitamin C content of fruit drinks is more than in fruit flavoured drinks.
5.2 Recommendation
2. it can be categorically stated that, within the limit of experiment error, the
above brand of fruit based drinks sold within makurdi metropolis are pure and free
from microbial contamination and, therefore, fit for human and animal
consumptions.
46
REFERENCES
Adams, M.R. And Moses M.O. (1999) Food Microbiology; Published By The Royal
Assay Of Resveratrol And Derivative Stilbenes In Wine By Direct Injection. HPLC, Am.
Alan, H.V. And Sutherland (1994). Beverages Technology, Chemistry And. Vol.2.
Arthey And Ashurst, P.R. (1996). Fruit Processing. Blackie Academic And
Blends In Iron Catalysed Model Syste. Journal Of Food Science And Nutrition;
3:309-314 Bernard, B.K. (Consulting Ed)(1985) Flavour And Fragrance
Materials, Allured Publishing Corps, Wheaton.
Pp 169-211.
47
Broihier, K. (1999). The Phytochemical Renaissance. Food Processing, Nov. 44,46,48.
Deshpande,D.K. (1982). Freeze: Concentration Of Fruit Juices, Food Technol
36(5):68-71.
FOA. (1992). Codex Alimentarius; Volume 6 Fruit Juice And Related Products.
Fellow, P.J. (2000) Food Technology: Principles And Practices. 2nd Edition,
Prevention.
Hanseen, M. (1998). Functional Foods: Their Role In Disease Prevention And Healthy
Holland; B., Welch, A.A., Unwin, I.D., Buss, D.H., Paul, A.A. And Southgate, D.A.T.
(1992). In Mecance And Widdowson’s The Composition. Food, 5th Ed. The
Royal Society Of Chemistry, Cambridge.
Hugo, J.F. (1969). Review Literature On The Health Value Of Fruit And Fruit Juice.
http// www.encarta,2009.
http// www.encarta,2010
48
http// www.wikipedia,2010
http // www.indiaparening.com,2007.
Ihekoronye, A. I. and ngoddy, p.o. (1985).Integrated food science and technology for
Kader ,A. L(Editor). (1992). Postharvest technology of horticulture crops 2nd Edition.
Manay, N. S. and Shadaksharaswany, M. (2001). Food; Fact and principle. 2nd Ed. New
Properties of Fruit Juice produced from velvet tamarind (Dalium guiness wild),
Okaka, J. C. (2009). Handling, Storage and Processing of plant Food. 2nd Ed.OCJ academi
FOA. (1992). Codex Alimentarius: Volume 6, Fruit Juice and Related Products.
49
Fellows, P. J. (2000). Food processing technology: principle and practices. 2nd Edition,
York
Madrid, spain.
Hasler, C. M. (1998). Functional Food: Their Role in Disease Prevention and Health Prom
Holland, B, Walch, A. A., Unwin, I. D., Buss, D. H., Paul, A. A. and Southgate, D. A. T.
(1992). In MeCance and Widdowson’s. the composition of Foods, 5th Ed. The
Pearson, D. (1991). The chemical Analysis of Food. 7th Ed. Churchill Livingstone Edinb
urgh, London.
Plant Food for Human Nutr. (formerly qualitas Plantarum). Vol 46, Number 2, 167-1
73, Dol:10:1007/BF01088769.
Potter, N. N (1986). Food Science 4th Ed. Ch.4. Van Nostrand Reinhold, New York.
any, Westport.
50
Ross, J. K; English, C. and Perlmutter, C. A. (1985). Dietary Fibre of Selected Fruit and
Quality of Fruit and Vegetables. Vol.1. 2nd Ed. Chapt.6. CRC press, Boca Raton.
Shacklady, J. (1969). Fruit Juice and Beverages. Food Ind. Manual. 20th Ed. London
Somogyi, L. P., Ramaswamy, H. S and Hui, Y. H (1996). Processing Fruit: Science and
For Standard Reference, Release 13. Nutrient Data Laboratory Home Page,htt
P://www.nal.usda.gov/fnic/foodcomp.
Ironmental Qual.3:396-401.
51
APENDIX A
The fruit used for the juice manufactured shall be sound, fresh suitably mature and
free from infestation, pesticides and their residues if present, shall be in accordance
with the NATIONAL AGENCY FOR FOOD ADMINITRATION AND CONTROL (NAFDAC)
REGULATIONS
SOLUBLE SOLIDS:
The soluble fruit solids content of juices (exclusive and added sugars) shall not be
less than X%m/m (3.2.1) as determined by refractometer at 20oC, uncorrected for
acidity and read as Brix on the Intertaional sucrose scales.
52
MINIMUM SOLUBLE SOLIDS OF FRUIT FUICE X% M/M
X% m/m 10 6 10 10 3
SUGARS:
One or more of the following sugars may be added. Sucrose, invert sugar, dextrose.
The total quantity of added sugars shall not exceed ‘x’ g/kg (3.4.1) expressed as
sucrose.
X% m 50 - - 40 100
MICROBIOLOGICAL SPOILAGE
53
Evidence of bacterial proliferation shall be supported by direct microscopic or
cultural evidence or both.
In addition to the above, the mould mycelium count of the un-incubated product
shall not exceed 40% of the microscopic field as determined by howard mould count
method.
ADDITIONAL REQUIREMENT
Where the fruit juice require to be kept under conditions of refrigeration, there
should be information for keeping and if necessary thawing of the product.
MICROBIOLOGICAL EXAMINATION
a. Incubation at 37oc – Incubate two-thirds of the sample containers for 14 days
at 37oc. Examine all these containers for microbiological examination using
appropriate media.
b. Incubation at 55oc. incubate one-third of the sample containers for 10 days at
55oc examine all these containers for microbiological examination using
appropriate media. If the total colonies plate count is greater than 10 colonies
the product shall be regarded as unsafe.
DETERMINATION OF VITAMIN C
54
Procedure
Pipette 50ml of unconcentrated juice into a 100ml volumetric flask, add 25ml of
20% metaphosphoric acid as a stabilizing agent and make up to the mark with
water. Pipette 10ml of the solution into small flash, add 2.5ml of acetone and titrate
with the indophenols solution until a faint pink colour persists for 15 seconds.
Calculate the vitamin C content in the sample as mg per 100ml (or 100g).
Procedure: Dilute 10g of the juice to about 250ml, with neutralized or recently
boiled water and titrate to just before and point with 0.1N alkali (NaOH) using 0.3ml
phenonlphthalein for each 100ml solution being titrated. Transfer measured volume
(2 60 3ml)- of solution into about 20ml neutralized water in a small beaker in this
extra dilution the colour of the fruit juice becomes so pale that phenolphthalein
colour is easily seen. Titrate with the NaOH solution until a pink color is obtained
which persists for 30 seconds. Repeat the titration to get average result. Express
result as ml NaOH/100ml of the sample.
55