Production and Estimation of Some Quality Characteristics of Traditional Sudanese Concentrated Juices (Hibiscus, Tamarind and Baobab)
DOI:
https://doi.org/10.54172/mjsc.v33i3.244Keywords:
Baobab (Tabaldi), Hibiscus, sodium benzoate, Tamarind (Aradaib), citric acidAbstract
This study aims to produce and estimate some of the chemical, microbilogical, and consumer preference of traditional Sudanese concentrated juices (Hibiscus sabdariffa, Tamarind, Adansonia mitigate) as authentic Sudanese juices are consumed throughout the year and in Ramadan in particular, by combining concentration methods with sugar and heat and then refrigerating without adding a preservative. Samples were brought from the local market in Omdurman/ Sudan, washed and soaked in water for two hours and then filtered. Citric acid was added to the samples, and the Arabic gum was added to the Tamarind and Baobab juice. The samples were then divided into two parts, sodium benzoate was added to one of them and the other was left without addition. The samples were stored for 45 days at a cooling temperature of (4° C). Tests were conducted every 15 days for total solids, pH, total acidity, and microbiological test as well as sensory evaluation. The results obtained were subjected to statistical analysis. No significant differences were observed in the total solids, pH and acidity of the Baobab and Tamarind samples. There was no microbial growth during the storage period except for the Hibiscus juice without adding a preservative. Sensory evaluation showed that the panelists prefers hibiscus juice followed by Baobab juice, and Tamarind juice came in the last rank. As for hibiscus, it is recommended to add a preservative because there is no use for heat in its concentration. The study also recommended using 60% concentration because the juices in this concentration showed stability in the tested physical, chemical and microbial properties.
Downloads
References
الرشيد، أحمد سالم (2001) المنتجات البستانية والغابية في صناعة العصائر والمشروبات - الدورة التدريبية في تقنية وضبط جودة العصائر والمشروبات، إدارة الصناعات الغذائية مركز البحوث والاستشارات الصناعية الخرطوم بحري/ السودان.
المبارك، ميمونة (2001) ميكروبيولوجيا العصائر والمشروبات – الدورة التدريبية في تقنية وضبط جودة العصائر والمشروبات، إدارة الصناعات الغذائية مركز البحوث والاستشارات الصناعية الخرطوم بحري/ السودان.
الوزير، دريد عبد الصمد (2011) تقانة الخضر والفواكه- القسم العلمي- قسم الهندسة الغذائية، كلية الهندسة الكيميائية والبترولية، جامعة البعث، العراق.
عبد الرحمن، حماد (2001) تقنية تصنيع العصائر – الدورة التدريبية في تقنية وضبط جودة العصائر والمشروبات، إدارة الصناعات الغذائية مركز البحوث والاستشارات الصناعية الخرطوم بحري/ السودان.
علي، صلاح الدين محمد (2008) تشجير المناطق القاحلة / الخرطوم السودان، الطبعة الأولى.
فهمي، جمال الدين& السيد، عبد الغفورعوض& بدوي، محمد السعودي (1993) - النباتات الطبية والعطرية – القاهرة: جامعة القاهرة، مركز التعليم المفتوح.
هيئة التقييس لدولمجلس التعاون لدول الخليج العربية (2015) عصائر ونكتار الفواكهGSO5/FDS1820/2015, ICS:67.160.00
Airan, T., And Desai, R. (1954). Sugars And Organic Acids In Adansonia Digitata L. Journal Of The University Of Bombay,22(5),23-27.
Almustafa, K. A. A. (2003). The Industrial And Nutritional Utilization Of Baobab Pulp. Thesis Submitted For M. Sc Degree In Agriculture (Food Science And Technology) University Of Khartoum.
AOAC Official Methods Of Analysis – 15th Edition – (1992) – Copyright 1992 American Chemical Society.
Chavan, T. D. (2016). Studies On Preparationof Tamaind ( Tamarindus Indica L.) Spicy Nectar, Athiesis Submitted In Partial Fufilment Of The Requirments For M. SC Degree In Post Harvest Mangement, Faculty Of Agriculture, DAPOLI - 415 712, DIST. RATNAGIRI (M.S.)
Duncan, D. B. (1955). Multiple Range And Multiple F Tests. Biometrics, 11(1),1-42.
Harrigan, W. F. (1998). Laboratory Methods In Food Microbiology. Gulf Professional Publishing.
Ibrahim, S. O. A. A. (2007). An Attempt To Prepare A Carbonated Beverage From Roselle (Hibiscus Sabdariffa L.) Concentrate. University Of Khartoum.
Airan, T., And Desai, R. (1954). Sugars And Organic Acids In Adansonia Digitata L. Journal Of The University Of Bombay,22(5),23-27.
Almustafa, K. A. A. (2003). The Industrial And Nutritional Utilization Of Baobab Pulp. Thesis Submitted For M. Sc Degree In Agriculture (Food Science And Technology) University Of Khartoum.
AOAC Official Methods Of Analysis – 15th Edition – (1992) – Copyright 1992 American Chemical Society.
Chavan, T. D. (2016). Studies On Preparationof Tamaind ( Tamarindus Indica L.) Spicy Nectar, Athiesis Submitted In Partial Fufilment Of The Requirments For M. SC Degree In Post Harvest Mangement, Faculty Of Agriculture, DAPOLI - 415 712, DIST. RATNAGIRI (M.S.)
Duncan, D. B. (1955). Multiple Range And Multiple F Tests. Biometrics, 11(1),1-42. DOI: https://doi.org/10.2307/3001478
Harrigan, W. F. (1998). Laboratory Methods In Food Microbiology. Gulf Professional Publishing.
Ibrahim, S. O. A. A. (2007). An Attempt To Prepare A Carbonated Beverage From Roselle (Hibiscus Sabdariffa L.) Concentrate. University Of Khartoum.
Jamican Standard Specifications For Fruit And Vegetable Juices And Drinks, And Fruit Nectars, Final Draft (2010), FDJS CRS 27, 2010. ICS 67.160.20.
Mead, B.; Gurnow R.W. (1993) Statistical Methods In Agricultural Experimental Biology. London, New Yourk, Champman And Hall. DOI: https://doi.org/10.1007/978-1-4899-6928-6
Percy, P. (1971). Karkade In The Sudan. Sudan Journal Food Science And Technology,3(1),16-17.
Ranganna, S. (2001) Hand Book Of Analysis And Quality Control Of Fruit And Vegetable Products – New Delhi, Tata Mc Graw-Hill.
Saeed, A., And Ahmed, M. (1977). Storage Stability Of Carbonated Beverage From Roselle Calyces (Hibiscus Sabdariffa). Sudan Journal Of Food Science And Technology, 9,78-81.
Suliman, A. M., Ali, A. O., Idriss, S. E. A., And Abdualrahman, M. A. (2011). A Comparative Study On Red And White Karkade (Hibiscus Sabdariffa L.) Calyces, Extracts And Their Products. Pakistan Journal Of Nutrition, 10(7), 680-683. DOI: https://doi.org/10.3923/pjn.2011.680.683
Downloads
Published
How to Cite
License
Copyright (c) 2021 Reem Ahmed, Fatma Ezzat, Babeker Adam , Hagir Mohamed Salih Abd Allah, Hassan Ali Mudawi
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright of the articles Published by Almukhtar Journal of Science (MJSc) is retained by the author(s), who grant MJSc a license to publish the article. Authors also grant any third party the right to use the article freely as long as its integrity is maintained and its original authors and cite MJSc as original publisher. Also they accept the article remains published by MJSc website (except in occasion of a retraction of the article).
