Advanced search
Publication Cover
Cogent Food & Agriculture Volume 2, 2016 - Issue 1
Submit an article Journal homepage
3,582
Views
0
CrossRef citations to date
0
Altmetric
Research Article

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

A.O. Adebayo-OyetoroDepartment of Food Technology, Yaba College of Technology, P.M.B. 2011, Yaba, Lagos, NigeriaCorrespondence[email protected] [email protected]
ORCID Iconhttps://orcid.org/0000-0002-3604-1440View further author information
ORCID Icon,
O.O. OgundipeDepartment of Food Technology, Yaba College of Technology, P.M.B. 2011, Yaba, Lagos, NigeriaView further author information
,
I.G. AdeyemoDepartment of Food Technology, Yaba College of Technology, P.M.B. 2011, Yaba, Lagos, NigeriaView further author information
,
F.O. OgundipeDepartment of Biological Science, Yaba College of Technology, P.M.B. 2011, Yaba, Lagos, NigeriaView further author information
,
F.A. BamideleDepartment of Biological Science, Yaba College of Technology, P.M.B. 2011, Yaba, Lagos, NigeriaView further author information
&
S.A.O. AdeyeyeDepartment of Food Science and Technology, Mountain Top University, Kilometer 12, Lagos-Ibadan Expressway, Prayer City, Lagos, NigeriaORCID Iconhttps://orcid.org/0000-0001-7519-4231View further author information
ORCID Icon |
Fatih YildizMiddle East Technical University, TurkeyView further author information
(Reviewing Editor) show all
Article: 1271276 | Received 22 Aug 2016, Accepted 08 Dec 2016, Published online: 29 Dec 2016

References

  • Akinjayeju, O. (2009). Quality control for the food industry; A stastistical approach (p. 89). Lagos: Concept Publications Limited.
  • Akubor, P. I., & Ogbadu, R. I. (2005). Effect of processing methods on the quality and acceptability of melon drink. Plant Food Human Nutrition, 56, 105–115.
  • AOAC. (2000). Official methods of analysis (17th ed.). Washington, DC: Author.
  • Arias, C. R., Burns, J. K., Friedrich, L. M., Goodrich, R. M., & Parish, M. E. (2002). Yeast species associated with orange juice: evaluation of different identification methods. Applied and Environmental Microbiology, 68, 1955–1961.10.1128/AEM.68.4.1955-1961.2002
  • 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.
  • Egan, H., Kirk, R. S., & Sawyer, R. (1981). Pearson’s chemical analysis of foods. Edinburgh: Churchill Livingstone.
  • Enwere, N. J. (1998). Foods of plant origin (pp. 153–159). Nsukka: Afro-Orbis publishers.
  • Fawole, M. O., & Oso, B. A. (1998). Laboratory manual in microbiology (p. 56). Nigeria: Spectrums Books Publication Limited.
  • Maireva, S., Usai, T., & Manhokwe, S. (2013). The determination of adulteration in orange based fruit juices. International Journal of Science and Technology, 2, 363–372.
  • Matsuura, F. C. A. U., Folegatti, M. I. S., Cardoso, R. L., & Da Silva, M. A. A. P. (1999). Optimization and Assessment of mixed nectar of mango, acerola and guava. Journal of Agriculture of the University of Peurto Rico, 39, 210.
  • Matsuura, F. C. A. U., Folegatti, M. I. S., Cardoso, R. L., & Ferreira, D. C. (2004). Sensory acceptance of mixed nectar of papaya, passion fruit and acerola. Scientia Agricola, 61, 604–608.10.1590/S0103-90162004000600007
  • Mostafa, G. A., Abd El-Hady, E. A., & Askar, A. (1997). Preparation of papaya and mango nectar blends. Fruit Processing, 5, 180–185.
  • Nnam, N. M., & Njoku, I. E. (2005). Production and evaluation of nutrient and sensory properties of juices made from citrus fruits. Nigerian Journal of Nutritional Science, 26, 62–66.
  • Nzeagwu, O. C., & Udugwu, A. N. (2009). Nutrient composition, physical and sensory properties of fruit juices produced from velvet tamarind (Daliumguineese wild), pineapple and pawpaw. Nigerian Food Journal, 27, 168–174.
  • Okaka, J. C. (1997). Tropical plant perishables (pp. 153–159). Nsukka: Silicon Valley Publishers.
  • Okegbile, E. O., & Taiwo, E. A. (2000). Nutritional potentials of velvet tamarind (Daliumguinesewild). Nigerian Food Journal, 8, 115–121.
  • Okoro, C. C., & Isa, F. O. (2007). Principle and practice of food preservation (p. 12). Lagos: Apex Books Limited.
  • Owoso, F. O., Aluko, O., & Banjoko, O. I. (2000). Manual of food analysis and quality control (p. 141 and 143). Lagos: Concept Publications Limited.
  • Pugalenthi, M., Vadivel, V., Gurumoorthi, P., & Janardhanan, K. (2004). Comparative nutritional evaluation of little known legumes; Tamarindus indica, Erythrina indica and Sesbania bispinosa. Tropical and SubtropicalAgroecosystem, 4, 107–123.
  • Romano, P., & Suzzi, G. (1990). Source of portable water for food processing. Journal of Applied Bacteriology, 78, 169–174.
  • Sanghvi, T., Ameringen, M., Baker, J., Field, J., Borwankar, R., & Philips, M. (2007). Vitamin and minerals deficiencies, technical situation and analysis: A report for the ten year strategy for the reduction of vitamin and mineral deficiencies. Food Nutrition Bulletin, 28, 160–219.
  • Shubhangini, A. J. (2002). Nutrition and dietetics (pp. 488–583). Delhi: Tata McGraw Hill Publish Company Limited.
  • Tiwari, R. B. (2000). Studies on blending of guava and papaya pulp for RTS beverage. Journal of Indian Food Packer, 54, 68–72.
  • USDA. (1982). United States of Department of Agriculture Human Nutrition Information, Service Handbook Number 8–9 (Revised 1982) (pp. 34–184). Washington, DC: US Government Office.
  • Van Hal, M. (2000). Quality of sweetpotato flour during processing and storage. Food Reviews International, 16(1), 1–37.10.1081/FRI-100100280
  • World Health Organization. (1984). Guidelines for the examination of liquid foods: A practical handbook for indicator survey (pp. 5–6, 17–39). Geneva: Author.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.