CHEMICAL COMPOSITION, ORGANOLEPTIC PROPERTIES AND SAFETY EVALUATION OF STRATEGIC DIETARY PROTEIN JUICE PRODUCTS SUITABLE FOR SCHOOL CHILDREN
*Orishagbemi, C. Ojo, Oguche, H.E. Gladys, Opega, J. Ladi; Netala, Jibrin & Egwujeh, I.D. Simeon
Department of Food, Nutrition and Home Sciences
Kogi State University, P.M.B. 1008, Anyigba, Nigeria
Email: cornelosag@gmail.com
*Corresponding Author
ABSTRACT
Dietary Protein drink samples suitable for school children were formulated, produced and evaluated. Raw materials include; cashew, sweet orange, watermelon, carrot, tomato juices (rich in natural sugars and vitamins) and liquid soymilk (rich in protein and minerals). Seven (7) mixed juices, each contained combination of two fruit/vegetable juices, blended with liquid soymilk separately at five different ratios as % mixed juice ratio % soymilk (67:33,60:40, 50:50, 40:60 and 33:67), including control sample (exotic protein drink). All the experimental samples were subjected to sensory evaluation (colour, taste, flavour, mouth feel, consistency) and seven most promising samples, subsequently underwent chemical, microbiological and statistical data analyses. The sample protein contents include, 4.08% (mixed cashew + tomato, 60%/soymilk, 40%), 2.86% (mixed cashew + carrot, 50%/ soymilk, 50% and watermelon + tomato, 50%/soymilk, 50%), 2.33% (mixed orange + tomato, 55%/soymilk, 45%), while the rest samples and control had lower protein content value. Vitamin C, 91.7-41.2 mg/100ml (Cashew + tomato /soymilk, cashew + carrot/ soymilk and orange + tomato/soymilk), 20.0-27.5 mg/100ml for the rest and control. Beta carotene, 0.943-2.13 mg/100ml range, control has the lowest and minerals, k, Ca, Ma, Fe, Zn are present in all the samples. Energy/caloric values range from 1,423kj/l (cashew + carrot/soymilk) to 1,913kj/l (watermelon + carrot/soymilk). Sensory attributes of taste and flavour for cashew + tomato/soymilk, cashew + carrot/soymilk, watermelon+ tomato/soymilk samples were superior, as well as the colour of tomato + carrot/soymilk, watermelon + tomato/soymilk (bright/pale pink) over others, which were preferable to the control, and there was no significant difference (p<0.05) among samples. Total plate counts in experimental samples ranged from 1.2×101 – 2.2x 101 cfu/ml, which fall within levels of acceptable limit for juices. Mould and coliform were not found, showing microbiological wholesomeness and safety. Combined nutrients composition and sensory attributes qualities have revealed samples, cashew +tomato (60%)/soymilk, (40%) and watermelon + tomato (50%)/ soymilk (50%) the best desirable protein drinks.
Keywords: Protein drink, fruit/vegetable juice, liquid soymilk, chemical analysis, sensory attributes, microbiological safety.
