[ Mise au point d’une boisson à base de l’ananas, de l’orange et de la carotte au Bénin ]
Volume 34, Issue 2, November 2021, Pages 194–204
Aissan Mahougnon Elsa Sidonie1, Konfo Tétédé Rodrigue Christian2, Dedehou Emmanuelle3, and Edwige Dahouenon-Ahoussi4
1 Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, 01BP 2009 Abomey-Calavi, Benin
2 Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, 01BP 2009 Abomey-Calavi, Benin
3 École des Sciences et Techniques de Conservation et de Transformation des produits Agricoles, Université Nationale d'agriculture, BP 114 Sakété, Benin
4 Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d'Abomey Calavi, Université d'Abomey Calavi, 01 P.O.B: 2009 Cotonou, Benin
Original language: French
Copyright © 2021 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Fruits and vegetables are an essential part of the human diet. Over the last twenty years, research in human nutrition has shown that a balanced diet rich in fruits and vegetables ensures good health and can reduce the risk of certain diseases. Unfortunately, their high water content limits their ability to conserve and creates the need to transform them. The present work aims to promote fruits and vegetables acclimated in Benin through the development, microbiological, sensory, physicochemical and nutritional characterization of orange and carrot pineapple cocktails. To do this, four (04) different cocktail formulations were obtained by mixing, at different proportions, the juices of these fruits. After an evaluation of the microbiological quality of the samples by standard methods, the cocktails were subjected to organoleptic tests. The sample selected (having received the best scores during sensory tests) was subjected to physicochemical and nutritional characterization. Microbiological analyzes revealed a complete absence of thermo-tolerant coliforms, Escherichia coli, and sulphite-reducing bacteria all samples. The yeast and mold load (<10 UFC/mL respectively) is well below the normative criteria in force (2.102, 102 respectively). However, the number of microorganisms constituting the determined total mesophilic aerobic flora indicates a likely contamination of the different samples during handling. However, these results of microbiological analyzes indicate that the cocktails produced are of satisfactory microbiological quality. Considering the organoleptic characteristics evaluated (aroma, sweet taste, acid taste and color), it appears that the E3 sample (2 pineapple juice volumes for 1 orange juice volume and 1 volume of carrot juice) is the most accepted. The physicochemical analyzes reveal that this at a pH of 5.1 and an acidity of 3.39g/L, a water content of 73.69% (dry matter of 26.30%) and an ash content of 0.30%. Nutritional analyzes reveal that this product has a vitamin C content of 6.923mg/100g and calcium, potassium and magnesium contents respectively of 219.09 mg/kg, 1105.66 mg/kg and 160.337 mg/kg. It then becomes urgent to make acceptability tests for the promotion of the product.
Author Keywords: Fruits, Vegetables, Juices, Analysis, Microorganisms.
Volume 34, Issue 2, November 2021, Pages 194–204
Aissan Mahougnon Elsa Sidonie1, Konfo Tétédé Rodrigue Christian2, Dedehou Emmanuelle3, and Edwige Dahouenon-Ahoussi4
1 Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, 01BP 2009 Abomey-Calavi, Benin
2 Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d’Abomey-Calavi, Université d’Abomey-Calavi, 01BP 2009 Abomey-Calavi, Benin
3 École des Sciences et Techniques de Conservation et de Transformation des produits Agricoles, Université Nationale d'agriculture, BP 114 Sakété, Benin
4 Laboratoire d'Etude et de Recherche en Chimie Appliquée, Ecole Polytechnique d'Abomey Calavi, Université d'Abomey Calavi, 01 P.O.B: 2009 Cotonou, Benin
Original language: French
Copyright © 2021 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Fruits and vegetables are an essential part of the human diet. Over the last twenty years, research in human nutrition has shown that a balanced diet rich in fruits and vegetables ensures good health and can reduce the risk of certain diseases. Unfortunately, their high water content limits their ability to conserve and creates the need to transform them. The present work aims to promote fruits and vegetables acclimated in Benin through the development, microbiological, sensory, physicochemical and nutritional characterization of orange and carrot pineapple cocktails. To do this, four (04) different cocktail formulations were obtained by mixing, at different proportions, the juices of these fruits. After an evaluation of the microbiological quality of the samples by standard methods, the cocktails were subjected to organoleptic tests. The sample selected (having received the best scores during sensory tests) was subjected to physicochemical and nutritional characterization. Microbiological analyzes revealed a complete absence of thermo-tolerant coliforms, Escherichia coli, and sulphite-reducing bacteria all samples. The yeast and mold load (<10 UFC/mL respectively) is well below the normative criteria in force (2.102, 102 respectively). However, the number of microorganisms constituting the determined total mesophilic aerobic flora indicates a likely contamination of the different samples during handling. However, these results of microbiological analyzes indicate that the cocktails produced are of satisfactory microbiological quality. Considering the organoleptic characteristics evaluated (aroma, sweet taste, acid taste and color), it appears that the E3 sample (2 pineapple juice volumes for 1 orange juice volume and 1 volume of carrot juice) is the most accepted. The physicochemical analyzes reveal that this at a pH of 5.1 and an acidity of 3.39g/L, a water content of 73.69% (dry matter of 26.30%) and an ash content of 0.30%. Nutritional analyzes reveal that this product has a vitamin C content of 6.923mg/100g and calcium, potassium and magnesium contents respectively of 219.09 mg/kg, 1105.66 mg/kg and 160.337 mg/kg. It then becomes urgent to make acceptability tests for the promotion of the product.
Author Keywords: Fruits, Vegetables, Juices, Analysis, Microorganisms.
Abstract: (french)
Une alimentation riche en fruits et légumes garantit une bonne santé et contribue à réduire de la subvenue de certaines maladies. Le présent travail vise la valorisation des fruits et légumes au Bénin. Pour ce faire, quatre (04) différentes formulations de cocktails ont été réalisées. Après une évaluation de la qualité microbiologique des échantillons par la méthode standard de dénombrement, les cocktails ont été soumis aux tests organoleptiques. L’échantillon retenu (ayant reçu les meilleurs scores au cours des tests sensoriels) a fait objet de caractérisations physicochimique et nutritionnelle. Les analyses microbiologiques ont révélé une absence totale des coliformes thermo- tolérants, de Escherichia coli, et des bactéries sulfito-réductrices dans tous les échantillons. La charge de levures et de moisissures (<10 UFC/mL respectivement) est largement inférieure aux critères normatifs en vigueur (2x102, 102 UFC/mL respectivement). Cependant, le nombre de micro-organisme constituant la flore aérobie mésophile totale déterminé indique une contamination probable des différents échantillons pendant la manipulation. Toutefois ces résultats d’analyses microbiologiques indiquent que les cocktails produits sont de qualité microbiologique satisfaisante. En considérant les caractéristiques organoleptiques évaluées (arôme, goût sucré, goût acide et couleur), il ressort que l’échantillon E3 (2volumes de jus d’ananas pour 1volume de jus d’orange et 1volume de jus de carotte) est le plus accepté. Les analyses physicochimiques révèlent que cet échantillon à un pH de 5,1 et une acidité de 3,39g /L, une teneur en eau de 73,69% (matière sèche de 26.30%) et une teneur en cendre de 0.30%. Les analyses nutritionnelles révèlent que ce produit a une teneur en vitamine C de 6.923mg/100g et des teneurs en calcium, potassium et magnésium respectivement de 219,09 mg/Kg, 1105,66 mg /Kg et de 160,337mg /Kg. Il devient alors urgent de faire les tests d’acceptabilité en vue de la promotion dudit produit.
Author Keywords: Fruits, Légumes, Jus, Analyse, Microorganismes.
How to Cite this Article
Aissan Mahougnon Elsa Sidonie, Konfo Tétédé Rodrigue Christian, Dedehou Emmanuelle, and Edwige Dahouenon-Ahoussi, “Development of a drink based on pineapple, orange and carrot in Benin,” International Journal of Innovation and Applied Studies, vol. 34, no. 2, pp. 194–204, November 2021.
