Acceptability and Nutrient Composition of Multiple Blend Fruity Creams
- August 29, 2020
- Posted by: RSIS Team
- Categories: Food technology, IJRIAS
International Journal of Research and Innovation in Applied Science (IJRIAS) | Volume V, Issue IV, July 2020 | ISSN 2454-6194
Acceptability and Nutrient Composition of Multiple Blend Fruity Creams
Mustapha, R.A.1, Amodu, S.O.2, Olatunji, C.A.2
1Department of Nutrition and Dietetics, Rufus Giwa Polytechnic, PMB 1019, Owo, Ondo State, Nigeria
2Department of Hospitality Management Technology, Rufus Giwa Polytechnic, PMB 1019, Owo, Ondo State, Nigeria
Abstract:- The acceptability and nutrient composition of multiple blend fruity creams were investigated. Pineapple, pawpaw, watermelon, apple and banana blends were formulated into four samples of varied ratio of fruit components. Proximate, Atomic Absorption Spectrophotometer(AAS) and organoleptic analysis was used to determined nutrients and acceptability of the samples. Results shows that titrable acidity ranged from 0.03 to 0.16 while their PH ranged from 4.32 to 4.59, total soluble solids ranged between 12.33 to 15.00, specific gravity from 0.79 to 0.97, Ash from 0.18% to 0.49% and vitamin C contents ranged from 50.70 to 55.70mg/100g. The samples were relatively low in protein fat and zinc but high in iron, calcium and magnesium. Samples subjected to sensory evaluation revealed that there were no significant difference(p<0.05) among the multiple blend fruity cream samples with respect to colour, taste, aroma, texture and overall acceptability. Sample with the highest pineapple was the most accepted. Multiple blend fruity cream will go a long way to prevent scurvy, constipation and overweight and also serve as a substitute to milk-based ice cream.
Keywords: Multiple blend, Fruity cream, Nutrients composition, Acceptability.
