Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer Department: Food Science Technology By: vick123 Project ID: 2974 Rating: (3.1) votes: 16Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractA shelf-stable pineapple juice was produced with gum Arabic as the stabilizer added in the following percentages0.2%,0.5%,0.6%,and0.8%. A sample to which no gum Arabic was added was produced which served as the control. The juice samples were stored under ambient temperature and proximate composition, vitamin C content, sensory evaluation, physiochemical evaluation, as well as weekly stability check were carried out on the product. The result obtained for the proximate composition of the juice samples showed that carbohydrate values, protein values, crude fibre and ash content increased while the moisture content decreased with a corresponding increase in percentage addition of gum Arabic. Vitamin C content was constant for all the samples. Physiochemical evaluation which was carried out on the fresh sample and the two(2) weeks old sample revealed an increase in the pH and total solid content of the samples and a reduction in titratable acidity and brix content of the samples with increased addition of gum Arabic.Sensory evaluation involving color, taste, aftertaste, mouthfeel, flavour, and general acceptability attributes showed that sample E was mostly significantly preferred(p0.05). Weekly stability check revealed that sample E was most resistant to sedimentation and sample A was least resistant to sedimentation....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour