Evaluation of the Physicochemical, Microbiological Quality and Acceptability of Nectars and Jams from Vitex doniana Fruit

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2024-07-09 DOI:10.1155/2024/6810456

Poussian Raymond Barry, Kourfom Gorga, Elisabeth Rakisewendé Ouedraogo, Frédéric Anderson Konkobo, Edwige Noelle Roamba, Salamata Tiendrebeogo, Mamounata Diao, Sandrine Zongo, Balamoussa Santara, Kiessoun Konaté, Mamoudou Hama Dicko

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Abstract

This study consisted in the formulation and evaluation of the organoleptic, physicochemical, and microbiological qualities of nectars and jam prepared from Vitex doniana fruit. Nectars (five types) consisted of two acidulated with lemon, two acidulated with tamarind with pH values of 3.45 and 3.55, and a control. Jams (three types) were made as one acidulated with lemon, one acidulated with tamarind with a pH value of 3.88, and a control with a pH value of 4.44. The Brix values were 10.75 and 60.00 for all nectars and jam, respectively. The total sugar content of the nectars ranged from 9.52 ± 0.04 (NC1) to 9.11 ± 0.03% (T) and that of the jams from 58.27 ± 0.02% to 49.97 ± 0.01%. It appeared that prepared nectar and jam samples were of good microbiological quality, confirming compliance with good hygiene and manufacturing practices throughout the process and compliance with Algerian and Luxembourg standards.

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牡荆果花蜜和果酱的理化、微生物质量及可接受性评估

这项研究的目的是配制和评估用荆条果制作的花蜜和果酱的感官、理化和微生物质量。花蜜（五种）包括两种柠檬酸化花蜜、两种罗望子酸化花蜜（pH 值分别为 3.45 和 3.55）和一种对照组。果酱（三种）包括一种柠檬酸化果酱、一种酸化罗望子果酱（pH 值为 3.88）和一种对照果酱（pH 值为 4.44）。所有花蜜和果酱的 Brix 值分别为 10.75 和 60.00。花蜜的总糖含量从 9.52 ± 0.04%（NC1）到 9.11 ± 0.03%（T）不等，果酱的总糖含量从 58.27 ± 0.02%到 49.97 ± 0.01%不等。看来，制备的花蜜和果酱样品微生物质量良好，证明整个过程符合良好的卫生和生产规范，并符合阿尔及利亚和卢森堡的标准。

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.