Characterization and Optimization of Casimiroa (Casimiroa edulis L) Fruit Juice
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Date
2018-06-05
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Abstract
Casimiroa (Casimiroa edulis L.) is a climacteric fruit with potential for commercialization
due to its organoleptical quality. The fruit is native to the Mexican and the Central American
highlands. This fruit is found in different parts of Ethiopia and it is underutilized. The
objective of this study was to characterize casimiroa fruit pulp and to optimize the level of
ingredients (Casimiroa fruit pulp, water, citric, acid and sugar) and process variables
(incubation temperature, incubation time and enzyme concentration) optimization for juice
production. The raw materials, Casimiroa fruits, were collected from Areka Agricultural
Research Center, Dire Dawa and Kombolcha. Physico-chemical and sensory properties of
the fruit pulp were analyzed. Based on the analysis results, fruits collected from Dire Dawa
were selected for ingredients and process variables optimization. For ingredients formulation
and optimization Mixture de-optimal design was employed and 15 combined randomized
runs were generated and optimized. Response Surface Method was employed for process
variables optimization. After selecting the optimized ingredients, process variables were
employed to treat the optimized ingredients produced. A total of 20 randomized runs of
process variables were generated and 15 of them were exposed to analysis. The results
generated were subjected to one-way analysis of variance (ANOVA) model using the SPSS
software program (version 20) and analyzed using a second order polynomial equation. The
result revealed that 75 % fruit pulp, 21.25 % water, 2.63 % sugar and 1.13% citric acid were
the best combination of optimized ingredients. Furthermore, the optimized process variables
were 42.50
Characterization and Optimization of Casimiroa Fruit Juices Using RSM Page iv
o
C, 65 minutes and 0.11 % of incubation temperature, incubation time and
enzyme concentrations, respectively. The sensory scores ranged between 6.000– 8.907,
6.852– 8.856, 6.517– 8.790, 6.632- 6.566- 8.184 and 6.008– 8.769 for colour, taste, flavor,
appearance, mouth fill and an overall acceptability, respectively. The moisture, protein, fat,
fiber, ash, energy, pH, titratable acidity, total soluble solid, clarity, viscosity, Sodium,
Potassium, calcium, iron, Zink, Phosphorous, Tannin, phytate, total phenolics, total
flavonoids, vitamin-c, B-carotene, and overall preference taste results in the optimized
product were 83.235%, 0.785%, 0.491%, 0.988%, 0.977%, 61.655Cal, 4.720, 0.079 mg/100
ml,17.708
o
Brix, 1.613 Abs, 210.350 mPa.s, 26.251mg/100g, 194.437mg/100g,
23.634mg/100g, 2.964 mg/100g 0.732mg/100g, 25.383mg/100g, 7.991mg/100g, 8.118
mg/100g, 47.431 mg GAE/g, 21.491mgQE/g, 21.071 mg/100g, 11.814 µg/g, 8.769,
respectively. In conclusion, Optimized casimiroa fruit juice can be produced using 75 % fruit
pulp, 21.25 % water, 2.63 % sugar and 1.13 % citric acid) with process variables of 42.5
o
C,
65 minutes, and 0.11 % of incubation temperature, incubation time and enzyme
concentrations respectively. In so doing, Casimiroa fruits can be utilized in Ethiopia and
becomes more commercialized. Hence besides to its nutritional benefits, it will create job
opportunities.
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Keywords
Casimiroa Juice, Characterization, Mixture de-optimal ingredients formulation, RSM, Process optimization, Sensory evaluation