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Agric.) University of Alexandria, Egypt THE YIELD AND CHARACTERISTICS OF GUDEIM (Grewia tenax) JUICE By Abdalla Elsheikh Mohamed Salih Alrikain B.Sc. (Agric.) University of Alexandria, Egypt A THESIS SUBMITTED TO THE UNIVERSITY OF KHARTOUM IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE of M.Sc. (Agric.) Supervisors: Prof. ABDEL MONEIM I. MUSTAFA (Internal Supervisor) FACULTY OF AGRICULTURE, UNIVERSITY OF KHARTOUM and Prof. ELGASIM ALI. ELGASIM (External Supervisor) COLLEGE OF AGRICULTURAL AND FOOD SCIENCES KING FAISAL UNIVERSITY, K.S.A Department of Food Science and Technology Faculty of Agriculture, University of Khartoum August 2004 DEDICATION First I dedicate this piece of work to my village Wad Alrikain, west of Al-Fao city, where I was born, enjoyed my childhood, and learned how to love my family and my nation. Second I would like to express my most gratitude to the souls of my father, and grand fathers, may Allah host their pure souls in perpetual paradise. Third my deep dedication to my wife, my dear sons and my sweet lovely daughters for their encouragement and interminable support without which this thesis would have never been finished. Moreover, I wish to extend my dedication to my mother, sisters and brothers, without their copious prayers, this study would have never been completed At the end, my dedication is to my teachers, colleagues, friends and all those who offered me their valuable knowledge and trust. 2 ACKNOWLEDGEMENTS Foremost, I owe sincere gratitude and praise to Allah Al-Mighty who gave me health and durable patience to finish this study. I would like to express my deepest respect and thanks to my supervisor's Prof. Abdelmoneim Ibrahim Mustafa and Prof. Elgasim Ali Elgasim, for their great assistance, valuable advice, kind supervision and unremitting suggestions through out my master program. My deep thanks to the members of my Master examining committee, to the staff and the head of the department of food science and technology, and to the Dean of the faculty of Agriculture, U.of.k. 3 TABLE OF CONTENTS Title Page # Dedication Acknowledgment Contents I List of tables III List of figures V English abstract VI Arabic abstract VII 1. Introduction 1 2. Literature review 4 2.1 Plant and fruit 4 2.1.1 Scientific and common names of Gudeim plant 4 2.2 Agro ecology 4 2.3 General description and uses 4 2.4 Fruit and Juice 6 2.4.1 Grewia species 6 2.4.2 Fruit species and juice name 8 2.4.3 Juice extraction 8 2.4.3.1 Water extracted fruit juice 8 2.4.3.2 Quality of extraction water 8 2.4.3.3 Juice production 9 2.4.4 Juices of similar extraction steps to Gudeim juice 11 2.4.4.1 Soya bean drink 11 2.4.4.2 Tomato juice 12 2.4.4.3 Cranberry juice 12 2.4.4.4 Red cherry juice 13 2.5 Juice yield 13 2.6 Juice packaging 13 2.6.1 Package types 14 2.7 Juice characteristics 15 2.7.1 Chemical and physical characteristics 15 2.7.1.1 Approximate composition of fruit and juice 16 2.7.1.2 Soluble solids and acid content 18 2.7.1.3 Acidity and pH 18 2.7.1.4 Crude fibers 19 2.7.1.5 Pectin and viscosity 19 2.7.1.6 Vitamins and mineral 20 2.7.2 Color 20 2.8 Microbiology of juices 22 2.9 Organoleptic characteristics 26 2.10 Juice shelf life 27 2.11 Juice consumption in Sudan 28 I 4 3. Materials and Methods 30 3.1 Materials 30 3.1.1 Gudeim fruit 30 3.1.2 Water for extraction 30 3.1.3 Packages 30 3.2 Methods 30 3.2.1 Juice extraction 31 3.2.2 Yield calculation 31 3.2.3 Physicochemical assessment 35 3.2.3.1Color measurement 35 3.2.3.2 Viscosity measurement 35 3.2.3.3 Soluble solids (ºBrix) 35 3.2.3.4 pH measurement 35 3.2.3.5 Total acidity 36 3.2.3.6 Stability 36 3.2.4. Proximate composition 36 3.2.5 Minerals content 36 3.2.6 Sugars content 37 3.2.7 Microbiological analysis 37 3.2.7.1 Total bacterial and fungi counts 37 3.2.7.2 Total Coliform counts 37 3.2.8 Sensory evaluation 37 3.2.9 Storage life evaluation 38 3.2.10 Experimental Design and Statistical analysis 38 4. Results and Discussion 39 4.1 Quality of water for juice extraction 39 4.2 Fruit proportions 39 4.3 Juice yield 42 4.4 Proximate analysis 45 4.5 Sugar content 45 4.6 Visual features of Gudeim juice 51 4.7 Juice stability 54 4.8 Physicochemical properties 54 4.9 Color evaluation 67 4.10 Microbiological analysis 75 4.11 Sensory evaluation 79 4.12 Shelf life 81 5. Conclusions and Recommendations 87 5.1 Conclusions 87 5.2 Recommendations 6. References 89 II 5 LIST OF TABLES Table # Page # Table [1] : Examples of fruit juice pH and risk organisms 25 Table [2] : Volume, growth rate and per capita consumption of ready to drink juice in Sudan 29 Table[3] : Properties of water used in Gudeim juice extraction 40 Table[4] : Gudeim fruit parts proportions before and after washing 41 Table[5] : Effect of extraction method and extraction ratio on the yield of Gudeim juice 44 Table [6] : Proximate composition of Grewia tenax juice and Fruit 46 Table [7] : Typical chemical composition of some fruits (edible portion) compared to that of Gudeim 47 Table [8] : Minerals contents of Gudeim fruit and juice and the effects of extraction temperature on the minerals content of Gudeim juice (ppm) 49 Table [9] : Sugar contents of Gudeim flesh and juice (%) 50 Table [10] : Stability tests results for a semi-clarified Gudeim juice 57 Table[11] : Natural fruit juice Brix and relative density in comparison with Gudeim juice 58 Table [12] : Effect of extraction temperature on certain Physico- chemical Properties of Gudeim juice 60 Table [13] : Effect of extraction method on certain physico- Chemical properties of Gudeim juice 61 Table [14] : Effects of extraction method and temperature on certain physicochemical properties of Gudeim juice 62 Table [15] : Effect of storage period on certain physicochemical properties Of Gudeim juice 63 Table [16] : Effect of package type on certain physicochemical properties of Gudeim juice 65 III 6 Table [17] : Interactive effects of extraction method and storage period on the total soluble solids (Brix), pH and acidity of Gudeim juice 66 Table [18] : A comparison between the physicochemical properties and yield of Gudeim juice and that of some tropical fruits juices 68 Table [19] : Effects of extraction method on the hunter color values of Gudeim Juice 69 Table [20] : Effects of storage period on the hunter color values of Gudeim Juice 71 Table [21] : Interactive effects of storage period and extraction temperature on the hunter color values of Gudeim juice 72 Table [22] : Interactive effects of storage period and method of extraction on the Saturation index and Hue angle of Gudeim juice 74 Table [23] : Comparison of Gudeim juice Hunter color values with that of Mango and Gamardeen juices 76 Table [24] : Effects of extraction temperature and storage period on certain micro-biological properties of Gudeim juice(log10 CFU/ml) 77 Table [25] : Effects of extraction method and storage period on Sensory properties of Gudeim juice 80 Table [26] : Effect of extraction temperature and storage period on certain physicochemical properties and sensorial acceptability of Gudeim juice 82 Table [27] : Summary of observations on refrigerated Gudeim juice after21 days of storage in four types of packages 84 IV 7 LIST OF FIGURES Figure # Page # Fig [1]: Gudeim fruit setting in twos and fours 7 Fig [2]: The protocol of preparing Gudeim fruits for juice extraction 32 Fig [3]: The soaking step in Gudeim juice production 33 Fig [4]: Flow diagram for Gudeim juice extraction, packaging and storage 34 Fig [5]: Gudeim waste after the juice extraction by hand pressing 43 Fig [6]: Color appearance of Gudeim juice from cold and hot extraction immediately after extraction 52 Fig [7]: Gudeim juice from cold (right picture) and hot (left) extraction after 7 days of storage at about 3 ºC 53 Fig [8]: Separation of Gudeim juice from cold and hot hand pressed (a) and cold and hot blended (b) after allowed to stand for 24 hours 55 Fig [9]: Depth of separation layer of Gudeim juice from hot and hand pressed HH- (left) and hot blended (right) after allowed to stand for 24 hrs. 56 Fig [10]: Bottled Gudeim juice immediately after cold (blue cap) or hot (red cap) extraction 85 Fig [11]: Evidence of blowing (arrow) in cold extracted Gudeim juice after 28 days of refrigerated storage 86 V 8 ABSTRACT A 2×2×4 factorial experiment in a completely randomize design was utilized to study the effects of extraction temperature [cold (room) and hot (65ºC)], extraction methods (hand pressing and blending) and 4 types of packages (GB, PB, PC and TT carton) on yield and physicochemical, microbiological and storage life of Gudeim (Grewia Tenax) juice stored refrigerated for up to 28 days. Irrespective of the extraction temperature or extraction method, a 1:4 ratio (Gudeim fruit: water) gave a Juice yield of about 76 %. Fresh Gudeim juice has a pH around 4.00, an acid content of 0.25 – 0.29 %, total soluble solids of 9.36 ºBrix , total solids of 10.15% , viscosity of 11.4 sec. and specific gravity of 1.055 . The chemical composition revealed that glucose and fructose are the two main sugars in Gudeim fruit and juice with fructose being the predominant sugar.
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