QUALITY EVALUATION OF FOOD DRINKS FROM MALTED TIGER NUTS AND DATES

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QUALITY EVALUATION OF FOOD DRINKS FROM MALTED TIGER NUTS AND DATES

ABSTRACT

The sensory analysis was carried out immediately after production. The physiochemical and microbial examination were carried out at 12, 24, 48 and 72 hours interval. Changes in pH, Total soluble solids, Total solids, Specific gravity and acidity were observed. The acidity increased (0.013-0.037) and pH of the drink decreased progressively during the storage period from 4.05-3.43. The mean overall acceptability scores of 2 to 4-points for juice samples up to 40% Tigernut milk incorporated indicated the commercial scope for manufacturing good and nutritious pineapple juice blended with tigernut milk, which will also be helpful in providing some dietry requirements to the consumers. Storage in refrigerator for 72 hours was able to keep the microbial quality of the fruit drink within the acceptable limit from 1.00×103-4.00×103Cfu/ml for the Total viable count and 6.00×102-5.00×103Cfu/ml for the Total fungal count. There was no significant count up to 24 hours of storage. No Coliform was detected throughout the storage time. The juice blend is recommended for children, youth and elderly persons to be used up to 72 hours of production if refrigerated.

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