June 5, 2018 Thesis Open Access

Tesfaye Zeru

Dublin Core Export

<?xml version='1.0' encoding='utf-8'?>
<oai_dc:dc xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
  <dc:creator>Tesfaye Zeru</dc:creator>
  <dc:date>2018-06-05</dc:date>
  <dc:description>Casimiroa (Casimiroa edulis L.) is a climacteric fruit with potential for commercialization due to its organoleptical quality. The fruit is native to the Mexican and the Central American highlands. This fruit is found in different parts of Ethiopia and it is underutilized. The objective of this study was to characterize casimiroa fruit pulp and to optimize the level of ingredients (Casimiroa fruit pulp, water, citric, acid and sugar) and process variables (incubation temperature, incubation time and enzyme concentration) optimization for juice production. The raw materials, Casimiroa fruits, were collected from Areka Agricultural Research Center, Dire Dawa and Kombolcha. Physico-chemical and sensory properties of the fruit pulp were analyzed. Based on the analysis results, fruits collected from Dire Dawa were selected for ingredients and process variables optimization. For ingredients formulation and optimization Mixture de-optimal design was employed and 15 combined randomized runs were generated and optimized. Response Surface Method was employed for process variables optimization. After selecting the optimized ingredients, process variables were employed to treat the optimized ingredients produced. A total of 20 randomized runs of process variables were generated and 15 of them were exposed to analysis. The results generated were subjected to one-way analysis of variance (ANOVA) model using the SPSS software program (version 20) and analyzed using a second order polynomial equation. The result revealed that 75 % fruit pulp, 21.25 % water, 2.63 % sugar and 1.13% citric acid were the best combination of optimized ingredients. Furthermore, the optimized process variables were 42.50 oC, 65 minutes and 0.11 % of incubation temperature, incubation time and enzyme concentrations, respectively. The sensory scores ranged between 6.000– 8.907, 6.852– 8.856, 6.517– 8.790, 6.632- 6.566- 8.184 and 6.008– 8.769 for colour, taste, flavor, appearance, mouth fill and an overall acceptability, respectively</dc:description>
  <dc:identifier>https://zenodo.org/record/2918</dc:identifier>
  <dc:identifier>10.20372/nadre:2918</dc:identifier>
  <dc:identifier>oai:zenodo.org:2918</dc:identifier>
  <dc:relation>doi:10.20372/nadre:2917</dc:relation>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:title>Characterization and Optimization of Casimiroa (Casimiroa edulis L) Fruit Juice</dc:title>
  <dc:type>info:eu-repo/semantics/doctoralThesis</dc:type>
  <dc:type>publication-thesis</dc:type>
</oai_dc:dc>