Production And Evaluation Of African Star Apple (Chrysophyllum Albidum) Juice.

ABSTRACT

The study was conducted to prepare juice from African star apple (Chrysophyllum albidum). Physicochemical composition and microbial composition of the juice were analysed. The sensory properties of the juice samples were also determined using the juice prepared from fresh samples as control. The samples had physicochemical composition ranging from 12.47-24.51mg/mi vitamin C, 1O.13-1O.89mg/ml vitamin A, 2.81-3.59 pH, O.50-2.Olmg/ml TTA and 31.11- 48.27mg/mi TSS. The results obtained from the microbial analysis showed that a juice with minimal bacteria spoilage can be produced with values ranging from 1.OxlO'-2.8x101CFU/ml. The fungal spoilage ranged from 1.0x102-9x102CFU/ml. The results of the sensory evaluation based on the nine points Hedonic scale, showed that the juice samples had 4.58-6.92 aroma, 5.75-7.13 appearance, 3.33-7.29 taste, 4.17-7.17 mouth feel, 3.96-6.67 after taste and 3.42-7.21 overall acceptability. The juice sample 769 (unbianched nwannu) was found to be the most acceptable to the panelists.