Quality Evaluation and Sensory Profile of Mixed Fruit Juice from Cabbage and Orange


  • Fredrick Sarpong KNUST
  • Leticia Peace Amenorfe KNUST


Blends, Fruit Juice, Orange, Cabbage, Acceptability


To know through sensory evaluation the optimum formulation of cabbage (Oxylus variety) juice blended with juices from two cultivars of orange (Valencia late and blood) (nine blends) through Design Expert ( version) software. Each optimum from each orange variety was selected and with a control (100% late Valencia and blood orange), subjected to physicochemical and nutritional analyses (minerals, β-carotene and vitamin C). The optimum formulation of blend was 80% orange Valencia late and 20% cabbage through the sensory attributes by design expert program. Also, the 74% of blood orange and 26% of cabbage was selected in the case of the blood orange variety. There were significant differences (p< 0.05) in the physico-chemical parameters with the exception of the total ash content. The nutritional (β-carotene and vitamin C) contents of two orange varieties and their optimum were significantly different (p<0.05).Also, mineral composition such as zinc, potassium, magnesium, iron and calcium recorded a significant difference (p<0.05) between the blends and the orange varieties. Sensory analysis has revealed a clear profile for the blended mixed juice.

Author Biographies

Fredrick Sarpong, KNUST




Leticia Peace Amenorfe, KNUST



• Aidoo P. A. (2011).Effect of brewer’s yeast (saccharomyces cerevisiae var. ellipsoideus), baker’s yeast (saccharomyces cerevisiae) and dual culture (saccharomyces cerevisiae var. ellipsoideus and saccharomyces cerevisiae) on the fermentation of pineapple juice into wine. A dissertation presented to school of research and graduate studies, Kwame Nkrumah University of Science and Technology, in partial fulfillment of the requirements for the award of Master of Science (postharvesttechnology) degree.

• Ahuja JKA, Montville JB, Omolewa-Tomobi G, Heendeniya KY, Martin CL, Steinfeldt LC, Anand J, Adler ME, LaComb RP, and Moshfegh AJ. 2012. USDA Food and Nutrient Database for Dietary Studies, 5.0. U.S. Department of Agriculture, Agricultural Research Service, Food Surveys Research Group, Beltsville, MD

• Alzamora SM, Tapia MS, López-Malo A(Eds.) (2000). Minimally Processed Fruit and Vegetable: Fundamental Aspects and Applications. Gaithersburg, MD: Aspen Publishers Inc. pp: 1–62.

• AOAC (2012).Official Methods of Analysis.Association of Official Analytical Chemists, Washington DC.

• AOAC) (1990).Official Methods of Analysis of the Association of Official Analytical Chemists.15th ed., Arlington, VA.pp: 992 – 5.

• AOAC(Association of Official Analytical Chemists) (1995).Association of official analytical chemists.16th ed., Washington, DC. pp. 3–6.

• Appel L J, Moore TJ, Obarzanek E, Vollmer WM, Svetkey LP, Sacks FM (1997).A clinical trial of the effects of dietary patterns on blood pressure. New English J. Med. 336:1117-24.

• Aurand LW, Woods AE, Wells MR (1987) Food composition and analysis. Van Nostrand Reinhold Publishing Company, New York, N.Y. pp. 207-13.

• Barcenas P, Perez Elortondo FJ, Salmeron J, Albisu M (1999). Development of a preliminary sensory lexicon and standard references of ewes milk cheeses aided by multivariate statistical procedures. J. Sensory Stud. 14: 161 – 179.

• Bates RP, Morris, JR. Crandall, PG. (2001) Principles and practices of small and medium -processing. FAO Agricultural Services Bulletin 146, 93-99

• Belitz HD, Grosch W(Eds.) (1999). Food Chemistry, 2nd Ed. translation from the fourth German edition. Springer-Verlag, Berlin, Heidelberg Publication, New York, pp: 6-11

• Bengi H (2009). UV disinfection of some of the fruit juices.A thesis submitted to the graduate Graduate School of Engineering and Science of Izmir Institute of Technology, Turkey. On-line available from http//www Library.iyte.edu.tr/tezler/master/gidumh/T000781.pdf. Accessed on 6/06/12.

• Bondari K (2000). Mixture experiments and their applications in agricultural research, Experimental Statistics, Coastal Plain Station, University of Georgia, Tifton, GA 31793-0748Boyer R, Mckinney J (2009).Food storage guidelines for consumers. Virginia cooperative extension publication nutrition, 8th Ed., Ciba-Geigy Ltd. pp: 348-960. Online available from http//www.pubs.ext.vt.edu/348/348-960.html.

• Carvalho JM, Geraldo AM, Raimundo W, Edy SB, Sueli R (2007). Development of a blended beverage consisting of coconut water and cashew, apple juice containing caffeine. Int. J. Food Sci. Technol. 42: 1195-1200.

• Chauhan OP, Archana BS, Singh A, Raju PS, Bawa AS (2012). A refreshing beverage from mature coconut water blended with lemon juice. J. Food Sci. Tech. 1-7.

• Cheruvanky H (2004). Method for treating hepercholesterolemia, hyperlipidemia and artherosclerosis.United. Stat. Path. 6(4):733-799.

• Cornell JA (2002). Experiment with mixtures designs, models and the analysis of mixture data, 3rd ed., 680 pages, John Wiley and Sons, Inc., USA.

• Cortes C, Esteve MJ, Frigola A (2008). Colour of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice. J. Food Cont. 19: 151-158.

• Cotelle N, Bernier JL, Catteau JP, Pommery J, Wallet J C, Gaydou EM (1996).Antioxidant properties of hydroxylflavones. Free. Radic. Biol. Med. 20(1):35-43.

• Craig W and Beck L (1999).Phytochemicals: health protective effects. Can. J. Diet.Prac. Res. 60: 78-84.

• Deka BC, Sethi V, Prasad R, Batra PK (2001).Use of experiments with mixture methodology for quality evaluation of mixed fruit juice/Pulp RTS beverages. J. Food Sci. Tech. 38: 615-618.

• Donahue DW, Canitez N, Bushway AA (2004). UV inactivation of E. coli O157:H7 in apple cider: quality, sensory and shelf life analysis. J. Food Proc. Pres. 28: 368-387.

• Ebrahimzadeh MA, Hosseinimehr SJ, Hamidinia A, Jafari M (2008). Antioxidant and free radical scavenging activity of Feijoasallowiana fruits peel and leaves. Pharmacology online 1:7-14.

• Fahey JW, Zalemann AT, Talalay P (2001).The chemical diversity and distribution of glucosinolates and isothiocyanates among plants.Phytochem. 56: 5-51.

• FAO.(2005). General standard for fruit juices and nectars; Codex Alimentarius Commission.[www.codexalimentarius.org/.../standards/.../CXS_247].

• FAO. (2006). Citrus Fruit: Fresh and Processed Annual Statistics. Available at :http://www.ars.usda.gov/SP2UserFiles/Place/00000000/opmp/Citrus Greening61017.pdf.

• Fernandez-Lopez J, Zhi N, Aleson-Carbonell L, Perez-Alvarez JA, Kuri V (2005). Antioxidant and antibacterial activities of natural extracts: application in beef meatballs. Meat Sci. 69:371-380

• Food and Nutrition Board (FNB) (2001). Institute of Medicine. Dietary Reference Intakes for Vitamin A, Vitamin K, Arsenic, Boron, Chromium, Copper, Iodine, Iron, Manganese, Molybdenum, Nickel, Silicon, Vanadium, and Zinc.Washington, DC: National Academy Press, pp:245-264.

• Fuglie LG (ed.) (2001). The Miracle Tree.The Multiple Attributes of Moringa. CTA, Publishing Company Inc. Wageningen, Netherlands; pp: 668 – 749.

• Gamman PM, Sherrington KB (1990).The science of food. An: Introduction to Food Science, Nutrition and Microbiology. 3rd Ed., Perngamon Press, Oxford and New York, 104-115.

• Gelroth J, Ranhotra GS (2001).Food uses of fiber. In: Cho S, Dreher M., eds. Handbook of dietary fiber. New York: Marcel Dekker, Inc. New York, NY, USA, pp: 435–480.

• Gokce N, Keaney JF, Frei B(1999).Long-term ascorbic acid administration reverses endothelial vasomotor dysfunction in patients with coronary artery disease. From the Evans Memorial Department of Medicine, Cardiology Section and Whitaker Cardiovascular Institute, Boston University School of Medicine.A Circulation. 99(25), pp:3234-3240. Online version available from www.freepatentonline.com/detail.asp?id=704 Retrieved on 4/7/12

• Harris A, Key J, Silcocks B. (1991). Dietary carotene.3rd ed. Prentice Hall Press, NY. pp. 63-68.

• Inyang UE, Abah UJ (1997). Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice. Plant Foods for Human Nutri. (50): 295–300.

• Jan A, Masih ED (2012). Development and quality evaluation of pineapple juice blend with carrot and orange juice. Int. J. Sci. Res. Publ. 2: 1–8.

• Jayaprakasha GK, Girennavar B, Patil BS (2008). Radical scavenging activities of Rio Red grapefruits and Sour orange fruit extracts in different in vitro model systems. Bioresour. Technol. 99(10):4484- 4494

• Jensen B (2000). Guide to body chemistry and nutrition. Keats Publishing, Illinois, U.S.A. pp. 55 – 80.

• Karadeniz F (2004). Main organic acid distribution of authentic citrus juices in Turkey.Turkey J. Agric. 28: 267-271.

• Keane P (1992). The flavour profile. In: Manual on Descriptive Analysis Testing for Sensory Evaluation (Hootman RC, Ed.) ASTM, Philadelphia, P.A. pp: 2 – 15.

• Massaioli D, Haddad PR (1981). Stability of the vitamin C content of commercial orange juice.J. Food Technol. Australia, 33(3): 136-138.

• McAllister, J. W. (1980).Methods for determining the quality of citrus juice.In: Nagy S, Attaway JA (Eds.), Citrus nutrition and quality (pp. 237–254). Washington D.C: American Chemical Society.

• Montgomery DC, Voth SR (1994).Multicollinearity and leverage in mixture experiments. J. Quality Tech., 26: 96-108.

• Moore D (1995).Human Nutrition and Dietetic. 9th edition, Churchill Livingstone Publishers, NY, pp: 335-339.

• Mrema CG, Rolle SR (2002). Status of the postharvest sector and its contribution to agricultural development and economic growth.Proc. of the 9thJapan Int. Res. Cent. Agric. Sci. (JIRCAS). Int. Symp., (JIRCAS-08), Value-Addition to Agriculture Products, Ibaraki, Japan, pp. 13-20.

• Munoz AM, Civille GV (1998). Universal, product and attribute specific scaling and the development of common lexicon in descriptive analysis. J. Sensory Stud. 13: 57 – 75

• Murkovik M, Mulleder U, Neunteufl H (2001).Carotenoid content in different varieties of pumpkins. J. Food Comp. Anal. 15: 633-638.

• Nyarko KO, Timbilla JA (2004). A survey of cabbage production and constraints in Ghana.Ghana J. Agric. Sci. 37: 93-101.

• Ofosu-Budu KG, Monney EO, Quaye E, Amankwah A, Mintah P, Asare CM, Agboka M (2007). Citrus Production. In: Ghana. Agricultural Information Support Unit Press, Accra. Pp. 1- 6

• Parliment TH, Kolor MG, Maing IY (1977). Identification of the major volatile components of cooked beets. J. Food Sci. 42 (6): 1592–1593.

• Piepel GF, Cornell JA (1994). Mixture experiment approaches: examples, discussion, and recommendations. J. Quality Tech., 26: 177-196.

• Potter NN, Hotchkins JH (1996).Food Science.C.B.S Publishers, New York, 235, 432.

• Rainey BA (1986). Importance of reference standards in training panelists. J. Sensory Stud.1: 149 – 154.

• Rathod AS, Shakya B, Ade KD (2014). Studies on effect of thermal processing on preparation of bael fruit RTS blended effect of thermal processing on preparation of bael fruit RTS blended with aonla. Int. J. Res. Eng. Adv. Tech. 2(3): 1–5.

• Rodriguez-Amaya DB, Kimura M (2004).Harvest plus handbook for carotenoid analysis.Harvest plus Technical Monograph 2.Washington DC and California.IFPRI and CIAT.

• S.A.S. Institute Inc. (2002-2003). SAS/STAT, user's guide version 9.1, Cary, NC, SAS Institute Inc.

• Simsek S, El SN, KancabasKilinc A, Karakaya S (2014). Vegetable and fermented vegetable juices containing germinated seeds and sprouts of lentil and cowpea. Food Chem. 156: 289–295.

• Song HP, Byun MW, Jo C, Lee CH, Kim KS, Kim DH (2007).Effects of gamma irradiation on the microbiological, nutritional, and sensory properties of fresh vegetable juice.Food Cont. 18(1): 5–10.

• Stampanoni CR (1994). The use of standardized flavour languages and quantitative flavour profiling technique for flavoured dairy products. J. Sensory Stud. 9: 383 – 400.

• TetraPak (2004).The Orange Book.Tetra Pak Processing Systems. Lund, Sweden

• Torregosa F, Esteve MJ, Frigola A, Cortes S (2006). Ascorbic acid stability during refrigerated storage of orange–carrot juice treated by high pulsed electric field and comparison with pasteurized juice.J. Food Eng. (73): 339– 345.




How to Cite

Sarpong, F., Golly, M., & Amenorfe, L. P. (2016). Quality Evaluation and Sensory Profile of Mixed Fruit Juice from Cabbage and Orange. Asian Journal of Agriculture and Food Sciences, 4(4). Retrieved from https://www.ajouronline.com/index.php/AJAFS/article/view/3924