Chemical, sensory and shelf life study of pawpaw juice–milk blend

Figures & data

Figure 1. Flowchart for preparation of pawpaw juice-milk drink.

Source: Modified method of Daramola and Asunni (2007).

Table 1. Chemical analysis of pawpaw juice-milk drink

Samples	Total acidity (%)	pH	Sugar (°Brix)	Protein (%)	Vitamin C (mg/100 mL)	Moisture (%)	Ca (mg/100 mL)	Mg (mg/100 mL)
Control	0.3^c	4.8^cd	9.8^a	24.8^d	19.3^a	90.2^c	26.28^a	10.20^a
ADE	0.6^a	6.3^a	5.6^d	29.0^a	15.0^c	96.6^a	21.00^c	7.50^c
YEM	0.5^b	5.9^b	5.6^d	29.1^a	15.7^c	95.6^b	22.00^b	8.10^b
GBO	0.4^bc	5.7^b	6.4^cd	28.7^b	17.5^b	95.7^b	23.50^ab	9.20^a
LAH	0.3^c	5.5^bc	7.4^c	28.0^b	18.4^ab	94.8^b	23.70^ab	9.70^a
ISM	0.4^bc	5.0^c	9.3^b	26.2^c	18.7^ab	90.9^c	24.72^ab	9.80^a

Notes: All data are means of three replicates expressed. Means with the same superscript are not significantly different at p ≤ 0.05.

Table 2. Mean score for sensory parameter for pawpaw juice milk drink

Samples	Colour	Taste	Mouth-feel	Flavour	Overall acceptability
Control	4.8^d	5.2^c	4.4^d	4.5^c	5.0^d
ADE	5.6^a	5.3^b	5.4^b	5.9^a	5.7^b
YEM	5.7^a	5.5^a	5.7^a	5.6^b	5.4^c
GBO	5.4^b	5.0^d	5.3^bc	5.1^b	6.0^b
LAH	5.1^c	5.5^a	5.6^ab	4.9^bc	6.4^a
ISM	5.0^c	5.4^b	4.7^c	4.7^bc	5.0^d

Notes: All data are means of three replicates expressed. Means with the same superscript are not significantly different at p ≤ 0.05.

Table 3. Result for coliform test on the samples

Samples	Week 0	Week 1	Week 2	Week 3	Week 4	Week 5
Control	Nil	Nil	Nil	Nil	Nil	Nil
ADE	Nil	Nil	Nil	Nil	Nil	Nil
YEM	Nil	Nil	Nil	Nil	Nil	Nil
GBO	Nil	Nil	Nil	Nil	Nil	Nil
LAH	Nil	Nil	Nil	Nil	Nil	Nil
ISM	Nil	Nil	Nil	Nil	Nil	Nil

Table 4. Result for standard plate count (cfu/mL) on the samples

Samples	Week 0	Week 1	Week 2	Week 3	Week 4	Week 5
Control	1.7 × 10^1	2.4 × 10^1	2.2 × 10^1	2.0 × 10^1	1.6 × 10^1	1.4 × 10^1
ADE	5.2 × 10^1	4.5 × 10^1	4.8 × 10^1	5.0 × 10^1	8.0 × 10^1	1.5 × 10^2
YEM	3.5 × 10^1	3.3 × 10^1	3.5 × 10^1	3.5 × 10^1	4.5 × 10^1	5.5 × 10^1
GBO	2.1 × 10^1	2.8 × 10^1	2.1 × 10^1	2.8 × 10^1	2.5 × 10^1	1.6 × 10^2
LAH	2.2 × 10^1	2.5 × 10^1	2.8 × 10^1	3.0 × 10^1	3.5 × 10^1	4.5 × 10^1
ISM	2.0 × 10^1	2.9 × 10^1	2.4 × 10^1	2.1 × 10^1	2.0 × 10^1	1.5 × 10^1

Daramola, B., & Asunni, O. A. (2007). Preparation, physiochemical and sensory assessment of pawpaw-red ginger food drink. American-Eurasian Journal of Scientific Research, 2, 101–105.

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