Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages
<p>Masuku (<em>Uapaca Kirkiana</em>) are wild fruits that are in abundance from December to March. Masuku are highly perishable fruits hence they have to be processed into other products to extend their shelf life. The main objective of this study was to determine the physiochemica...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Department of Food Technology
2023-12-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/19853 |
| _version_ | 1797432659245268992 |
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| author | Benson Ali Maria Chunda |
| author_facet | Benson Ali Maria Chunda |
| author_sort | Benson Ali |
| collection | DOAJ |
| description | <p>Masuku (<em>Uapaca Kirkiana</em>) are wild fruits that are in abundance from December to March. Masuku are highly perishable fruits hence they have to be processed into other products to extend their shelf life. The main objective of this study was to determine the physiochemical, nutritional, and sensory properties of the masuku juices. Two formulations of masuku juice were prepared, one batch involved peeling the masuku and obtaining the pulp, while in the other batch, they were not peeled. The masuku were just washed and squeezed to obtain the pulp. The resulting pulp was used for juice processing. The juices were analyzed for physiochemical and mineral properties. Themasuku fruit had high pH content than that recommended for juice making and juice from unpeeled masuku was more acidic than juice from peeled masuku. Juice from unpeeled Masuku had high magnesium content as compared to juice from peeled masuku. While on paired preference test, the results showed that there was a significant difference in preference between the two batches (p<0.05) where the juice from peeled Masuku was most preferred over the juice from unpeeled masuku. In conclusion, masuku raw pulp acid content should be balanced with additional acids when making juices. Masuku juice can be used as a rich source of magnesium and zinc. There are traces of magnesium in the skin of masuku fruits hence squeezing the whole fruit when pulping can help to utilize the fruit fully.</p> |
| first_indexed | 2024-03-09T10:04:49Z |
| format | Article |
| id | doaj.art-c651ba19faaa4ac09c2fbabae7b316c7 |
| institution | Directory Open Access Journal |
| issn | 2685-4279 2715-422X |
| language | English |
| last_indexed | 2024-03-09T10:04:49Z |
| publishDate | 2023-12-01 |
| publisher | Department of Food Technology |
| record_format | Article |
| series | Food ScienTech Journal |
| spelling | doaj.art-c651ba19faaa4ac09c2fbabae7b316c72023-12-01T23:13:02ZengDepartment of Food TechnologyFood ScienTech Journal2685-42792715-422X2023-12-015213414410.33512/fsj.v5i2.1985310709Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) BeveragesBenson Ali0Maria Chunda1Lilongwe University of Agriculture and Natural ResourcesLilongwe University of Agriculture and Natural Resources<p>Masuku (<em>Uapaca Kirkiana</em>) are wild fruits that are in abundance from December to March. Masuku are highly perishable fruits hence they have to be processed into other products to extend their shelf life. The main objective of this study was to determine the physiochemical, nutritional, and sensory properties of the masuku juices. Two formulations of masuku juice were prepared, one batch involved peeling the masuku and obtaining the pulp, while in the other batch, they were not peeled. The masuku were just washed and squeezed to obtain the pulp. The resulting pulp was used for juice processing. The juices were analyzed for physiochemical and mineral properties. Themasuku fruit had high pH content than that recommended for juice making and juice from unpeeled masuku was more acidic than juice from peeled masuku. Juice from unpeeled Masuku had high magnesium content as compared to juice from peeled masuku. While on paired preference test, the results showed that there was a significant difference in preference between the two batches (p<0.05) where the juice from peeled Masuku was most preferred over the juice from unpeeled masuku. In conclusion, masuku raw pulp acid content should be balanced with additional acids when making juices. Masuku juice can be used as a rich source of magnesium and zinc. There are traces of magnesium in the skin of masuku fruits hence squeezing the whole fruit when pulping can help to utilize the fruit fully.</p>https://jurnal.untirta.ac.id/index.php/fsj/article/view/19853masuku beverages, physiochemical properties, nutritional properties, sensory properties. |
| spellingShingle | Benson Ali Maria Chunda Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages Food ScienTech Journal masuku beverages, physiochemical properties, nutritional properties, sensory properties. |
| title | Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages |
| title_full | Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages |
| title_fullStr | Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages |
| title_full_unstemmed | Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages |
| title_short | Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages |
| title_sort | physicochemical mineral and sensory properties of masuku uapaca kirkiana beverages |
| topic | masuku beverages, physiochemical properties, nutritional properties, sensory properties. |
| url | https://jurnal.untirta.ac.id/index.php/fsj/article/view/19853 |
| work_keys_str_mv | AT bensonali physicochemicalmineralandsensorypropertiesofmasukuuapacakirkianabeverages AT mariachunda physicochemicalmineralandsensorypropertiesofmasukuuapacakirkianabeverages |