Evaluation of Nutritional and Sensory Properties of Cocoa Pulp Beverage Supplemented with Pineapple Juice


  •  Afolabi, O.    
  •  Ibitoye, O.    
  •  Agbaje, F.    

Abstract

One of the major unutilized by-products of cocoa is cocoa mucilage (pulp). Cocoa pulp can be fortified with nutrients such as vitamins from other sources or the juice can be blended with other fruit juices from fruits such as pineapple that are good sources of vitamins. The objective of this study is to produce Cocoa pulp beverage supplemented with pineapple juice. Cocoa Pulp (CP) was used to replace Pineapple juice (PJ) at 0, 50, 60 70, 80, 90 and 100% levels. The nutritional and sensory properties of the CP+PJ beverages were evaluated. The CP beverage contained increasing levels of calcium, iron, fat and phosphorus with increased levels of CP in the blend but lower amounts of protein, carbohydrates and vitamin C than the PJ. In the CP+PJ blends there were not any significantly effect on the pH, ash and crude fiber contents. However, Titratable Acidity increased from 5.43 to 5.92%. Of all the blends, the 50% PJ mixture received the best evaluation from panelists-higher sensory ratings-next to the 100% PJ that was the best performer in the tests. Incorporation of cocoa pulp in the new beverages added value to the cocoa by-product and offers new options of easy, convenient and highly nutritive beverages for children and adult at the local level.


This work is licensed under a Creative Commons Attribution 4.0 License.
  • Issn(Print): 1927-0887
  • Issn(Onlne): 1927-0895
  • Started: 2012
  • Frequency: bimonthly

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