Quality Evaluation Of Food Drink Produced From Tigernus (Cyperus Esculentus) And Pineapples (Ananas Comosus) During Refrigeration Storage

ABSTRACT

 Pineapple (Ananas comosis) juice (PP) and Tiger' 'nut (Cyperus esculentus) milk (TN) were blended to a fruit drink. 100% pineapple was used as the control. The juice blend was stored • for 72 hours at refrigerated temperature. The sensory analysis was carried out immediately after production. The physiochemical and microbial examination were carried out at 12, 24, 48 and 72 hours interval. Changes in pH, Total soluble solids, Total solids, Specific gravity and acidity were observed. The acidity increased (0.013-0.037) and pH of the drink decreased progressively during the storage period from 4.05-3.43. The mean overall acceptability scores of 2 to 4-points for juice samples up to 40% Tigernut milk incorporated indicated the commercial scope for manufacturing good and nutritious pineapple juice blended with tigemut milk, which will also be helpful in providing some dietry requirements to the consumers. Storage in refrigerator for 72 hours was able to keep the microbial quality of the fruit drink within the acceptable limit from 1.00x103-4.00x103CfuJml for the Total viable count and 6.00x 1025.00x 103Cfu!ml for the Total flingal count. There was no significant count up to 24 hours of storage. No Coliform was detected throughout the storage time. The juice blend is recommended for children, youth and elderly persons to be used up to 72 hours of production if refrigerated.