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Quality Evaluation Of Food Drink Produced From Tiger Nuts (Cyperus Esculentus) And Pineapples (Ananas Comosus)

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  • Pages:57
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)

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 tigernut 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 1.00×103-4.00×103Cfu/ml for the Total viable count and 6.00×102-5.00×103Cfu/ml for the Total fungal 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.


TABLE OF CONTENT


Abstract                                                                                                                                  ix



CHAPTER  1

1.1    Introduction                                                                                                                   1

1.1    Statement of Problem                                                                                                     3

1.2    Justification of the Study                                                                                                3

1.3 Objectives of the Study                                                                                                    4



CHAPTER 2

2.1 Origin and Distribution of Pineapple                                                                                5

2.2 Pineapple Cultivars                                                                                                           5

2.2.1 Smooth cayenne                                                                                                             5

2.2.2 Queen                                                                                                                             6

2.2.3 Red Spanish                                                                                                                   6

2.2.4 Abacaxi                                                                                                                          6

2.3 Nutritional, Medical and Industrial Value of Pineapple                                                   6

2.4 Origin and Distribution of Tigernut                                                                                  9

2.5 Tiger nut Composition                                                                                                      10

2.6 Nutritional, Medical, Industrial Value And Uses Of Tigernut 

2.7 Microbial Examination of Tigernut                                                                                  19



CHAPTER 3

MATERIAL AND METHODS


3.1       Sources of Raw Materials                                                                                           20

3.2       Production of Pineapple Juice                                                                                    20

3.3       Production of Tigernut Milk                                                                                       22

3.4       Formulation of Food drink Blend                                                                               24

3.5       Physicochemical Analysis                                                                                          24

3.5.1    Determination of pH                                                                                                   24

3.5.2    Determination of Titratable Acidity                                                                          24

3.5.3    Determination of Total Soluble Solid                                                                        25

3.5.4    Determination of Specific Gravity                                                                             25

3.5.5    Determination of Total Solids                                                                                    25

3.6       Storage of the Samples                                                                                               26

3.7       Microbial Analysis                                                                                                      26

3.7.1    Sterilization of The Material                                                                                       26

3.7.2    Preparation of The Media                                                                                           26

3.7.3    Determination of Viable Count                                                                                  26

3.7.4    Determination of Total Fungal Count                                                                        27

3.7.5     Differential Count for Coliforms                                                                                27

3.7.6   Microscopy    

3.8 SENSORY ANALYSIS

3.9 STATISTICAL ANALYSIS OF DATA

3.10 EXPERIMENTAL DESIGN


CHAPTER 4

RESULTS AND DISCUSSION


CHAPTER 5

CONCLUSION AND RECOMMENDATION


References                                                                                                          57


                                                                                                          

Quality Evaluation Of Food Drink Produced From Tiger Nuts (Cyperus Esculentus) And Pineapples (Ananas Comosus)

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Details

Type Project
Department Food Technology
Project ID FTE0104
Price ₦3,000 ($9)
No of Pages 57 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Food Technology
    Project ID FTE0104
    Price ₦3,000 ($9)
    No of Pages 57 Pages
    Format Microsoft Word

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