10/21/2024
๐๐ก๐ ๐๐ฎ๐๐ฅ๐ข๐ญ๐ฒ ๐๐ก๐๐ซ๐๐๐ญ๐๐ซ๐ข๐ฌ๐ญ๐ข๐๐ฌ ๐จ๐ ๐๐ข๐๐๐๐ซ๐๐ง๐ญ ๐
๐ซ๐ฎ๐ข๐ญ ๐๐ฎ๐ข๐๐ ๐๐ซ๐๐ง๐๐ฌ ๐๐จ๐ง๐ฌ๐ฎ๐ฆ๐๐ ๐ข๐ง ๐๐ฆ๐๐ง
Author: Mohamed Al-Farsi
Evaluation of fruit juice quality is an important parameter in terms of consumer acceptability and international conformity standards. The objectives of this study were to evaluate the quality and sensory attributes of orange, mango, and apple juice brands consumed in Oman and to observe whether they meet the standard of compliance status and consumer satisfaction. Samples from five brands of different fruit juice products (15 samples in total) were collected to investigate the physicochemical characteristics, sensory attributes, consumer preferences, and compliance with label standards. The brands were labelled as (D, E, F, L, and J for orange juices; N, B, I, H, and O for mango juices; and M, C, K, A, and G for apple juices). Results revealed that non-compliance of Brix values in juices were as follows: mango juice brand B, 11.6 and brand O, 11.8; and apple juices brand M, 11.2 and brand K, 10.8. The overall acceptability scores for sensory assessment ranged from 2.3 to 3.7 for orange juices, 1.5 to 4.3 for mango juices, and 1.3 to 3.8 for apple juices, while average consumer preference scores ranged from 2.2 to 3.6 for orange juices, 2.5 to 3.7 for mango juices, and 2.4 to 3.4 for apple juices. All evaluated juice brands were found to be Non-Compliant (NC) with label requirements. This study may assist in improving and implementing legislation of fruit juice products, thereby contributing to the maintenance of a sustainable fruit juice industry through enhanced quality control.
๐๐ง๐ญ๐ซ๐จ๐๐ฎ๐๐ญ๐ข๐จ๐ง
Fruit juices are widely consumed beverages worldwide due to their refreshing taste, nutritional benefits, and convenience. They contain several important health-promoting bioactive that may reduce the risk of various non-communicable diseases. Fruit juices are rich in antioxidants, vitamins C and E, and possess pleasant taste and aroma [1]. The demand for fruit juices has increased rapidly in recent years, leading to the development of numerous commercialized fruit juice products with different formulations and flavour characteristics. The quality of fruit juices is defined by their physical properties, enzymatic, microbiological, and sensory characteristics as well as stability [2]. Evaluation of the physicochemical and sensory properties of these products is important in terms of quality, safety, and consumer acceptance [3]. The fruit juice industry has shown an increased interest in producing healthy, high-quality, minimally processed, and natural products [4], as consumers demand. Therefore, several non-thermal food processing technologies, such as sonication, pulsed electric field, and high-pressure homogenization, have gained considerable attention due to their capacities to keep original freshness and nutritional contents in foods, with minor energy utilization and high sensory acceptability, compared to the conventional heat treatments [1; 4; 5]. Heat treatments can degrade sensitive nutrients and enzymes in juices, leading to a loss of nutritional value and flavour. Non-thermal methods minimize nutrient loss by avoiding the high temperatures associated with traditional pasteurization. This retention of nutrients can result in juices with better taste, colour, and nutritional content [1].
The physicochemical evaluation of fruit juice products involves analysing chemical and physical properties, such as acidity, pH, Total Soluble Solids (TSS), colour, and viscosity. These parameters provide information about the composition, stability, and shelf-life of the products [6]. The acidity of fruit juice is a crucial parameter that determines its taste, microbial stability, and nutritional value [7]. The pH of fruit juice affects its stability and enzymatic reactions, while TSS represents the total amount of dissolved solids in the juice and influences its sweetness and texture [8]. The colour and viscosity of fruit juice products are important sensory attributes that influence consumer acceptance [9].
In addition to the physicochemical properties, the sensory evaluation of fruit juice products involves assessing their taste, aroma, appearance, texture, and overall acceptability [10]. Sensory evaluation is crucial for determining the product's marketability, consumer preference, and final quality [11]. The taste of fruit juice products is affected by their sweetness, sourness, bitterness, and astringency, while the aroma is influenced by their volatile compounds present in the juice [12]. The appearance of fruit juice products, such as colour and clarity, also affects their sensory characteristics. The texture of fruit juice products, such as viscosity and mouthfeel, is important for their sensory characteristics and consumer acceptance [13].
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๐ฎ๐ฅ๐ฅ ๐๐ซ๐ญ๐ข๐๐ฅ๐:
๐https://www.heraldopenaccess.us/openaccess/the-quality-characteristics-of-different-fruit-juice-brands-consumed-in-oman
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