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A sports drink product was developed from coconut water and pineapple juice.
In the formulations three different pineapples varieties grown locally were used in different combination with the coconut water.
The pineapple varieties were smooth cayenne, MD2 and sugar loaf variety.
Proximate, chemical and sensory properties of the product were analysed.
From the sensory analysis there were no significant differences in all the formulations that were made so the sample that contained a high energy value, brix and a percentage carbohydrate that allows for easy gastric emptying was selected.
With these criteria the formulation with the pineapple variety known as MD2 (55% coconut water: 45% pineapple juice) which is available throughout the year was selected.
The final selected sports drink product contained a brix of 6.8, a percentage carbohydrate of 5.61%, and vitamin C content of 161.67 mg/100 ml.
Statsgraphics software was used to model and predict the shelf life of the final product.
The shelf life of the sports drink was 12 months with a pH of 3.80.
David Asante Donyinah is a Biochemist and a Food Scientist, Holds a masters degree in Food Science and Technology and a Bsc.
He is Lecturer at the Ho Polytechnic in Ghana; Department of Hospitality and Tourism Management and He is also the founder of Da’n’A Foods and Tech company Limited which deals in tropical fruits Products.
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