Optimizing pasteurization of Ziziphus mauritiana (masau) non-alcoholic juice

Author

Mahachi, Caroline

Title

Optimizing pasteurization of Ziziphus mauritiana (masau) non-alcoholic juice

Abstract

Native to several regions of Asia and Africa, Ziziphus mauritiana is also known as masau in Zimbabwe. It is a tropical fruit used for juice production because of its unique flavour and nutritious composition. Pasteurization is an essential step in the manufacturing chain that ensures safety and extends the juice's shelf life. To maintain the exceptional properties of masau fruit juice and ensure microbial safety, the pasteurization process was optimised. This study set out to investigate the effects of temperature and duration on pasteurization on the physicochemical properties, nutritional value, and sensory features of masau juice. Masau fruits from Muzarabani were graded, washed with tap water, and dried to get rid of extra moisture. Following that, the fruits were juiced using a system developed at Bindura University of Science Education. Subsequently, the juice was pasteurised in a water bath at different temperatures (55, 65, 72, 84, and 95 ˚C) and for different amounts of time (15, 20, and 30 minutes). Additionally, a control group of unpasteurized masau juice was made. Both the experimental and control groups were maintained in consistent storage conditions and monitored for changes in pH, colour, appearance, and sensory attributes over time in order to evaluate the impact of the various pasteurization techniques. The study examined the effects of pasteurization on the nutritional value and quality of masau juice. Pasteurization at 72 ˚C for 15 minutes emerged as a promising compromise and by selecting this temperature-time combination as the optimal pasteurization conditions masau juice, producers can strike a balance between microbial safety and product quality. Extended pasteurization periods led to reduced taste intensity, darker colouring, and possibly even the disintegration of heat-sensitive ingredients, particularly at elevated temperatures. Higher temperatures changed the juice's sensory characteristics significantly, even if they increased microbiological safety. The findings demonstrated how challenging it is to optimise pasteurization while maintaining microbiological safety and sensory preservation. Future research could focus on looking into alternative pasteurization procedures or technologies, which would increase the general acceptability of masau juice and lessen the influence on sensory qualities while preserving microbiological safety. The correct pasteurization parameters, such as temperature and duration, can be carefully chosen to ensure microbial inactivation while preserving desired sensory attributes. This comprehensive approach can raise the overall quality and acceptance of the pasteurised masau juice product among consumers.

Date

June 2024

Publisher

BUSE

Keywords

Pasteurization

Ziziphus mauritiana

Non-alcoholic juice

Supervisor

Dr. P. Jinga