Proximate, Microbial and Organoceptic Characteristics of Juice Blend From Carrot and Coconut Spiced with Ginger and Turmeric (Curcumalonga)
D.O.Ochulor; F.CDuru; J.FIgwe; V.N Amadi-Uzonna &N.G Eze
Department of Food Technology,
Federal Polytechnic Nekede, Owerri, Imo State
Corresponding Author: Ochulor, D.O
Email: ejelonunelson@gmail.com
ABSTRACT: The proximate composition, microbial quality and the level of consumer acceptability of coconut and carrot juice blend when spiced with ginger and turmeric were investigated. The juice was produced in various proportions and coded as follows: AOA 50:50:0:0 of coconut and carrot, no ginger and turmeric, BOB 60:30:5:5; coconut, carrot, ginger and turmeric, COC 50:30:10:10; coconut, carrot, ginger and turmeric DOD 50:30:5:5, coconut, carrot, ginger and turmeric and on addition of 5% sugar, they were pasteurized at 65 – 75oc for 15mins. The proximate, microbial and organoleptic properties and the result of the proximate analysis revealed a moisture range of 84.60 – 88.20 with BOB having the highest (88.20%) moisture and AOA (84.60%) the least moisture. The ash level was highest in DOD (320%) ash and least in AOA (1.40). The crude fibre was highest in sample COC (0.60%) and least (0.40%) in AOA. The fat contents was highest (7.80) in COC and least (4.80) in BOB, protein was highest (2.16%) in AOA and least (1.67%) in DOD there were no significant differences (P<0.05) in the carbohydrate content of all the samples. The result of the microbiological analysis showed that sample AOA had the highest. Total plate content of (1.2×105/ml) while COC had the least 3.1×104/ml. The result of the organoleptic analysis showed that sample AOA (8.1) was the overall best in appearance followed by DOD (7.1). The flavor of sample AOA was the best followed by DOD (6.9) for taste, consistency and general acceptability, there are slight differences between samples at (P<0.05). This study recommends that the blended juice should be served in meals to aid digestion, serve as food supplement and source of energy. The low microbial count indicates antimicrobial properties from ginger and turmeric for a more stable predict and diversify its utilization by value-creation to yield a desired blend.
Key words: Proximate, carrot, coconut, ginger, sensory juice.
