Open AccessSHELF STABILITY AND ORGANOLEPTIC STUDIES OF SOYMILK MADE WITH ESSENTIAL OIL FROM MENTHA PIPERITA
Author(s) -
Chude Charles Onuora
Publication year - 2020
Publication title -
international journal of engineering applied science and technology
Language(s) - English
Resource type - Journals
ISSN - 2455-2143
DOI - 10.33564/ijeast.2020.v04i10.052
Subject(s) - organoleptic , food science , essential oil , mathematics , chemistry
The food preservative potential of essential oil (EO) from the aerial parts of cultivated Mentha piperita was determined in soymilk. The plant sample was air-dried and the EO obtained by hydrodistillation. Gas Chromatography-Mass Spectrometry (GC-MS) was used to identify the phyto-components of the fractions and the result revealed a total of 97.36% portion of the oil which identified menthol (49.40%), menthyl acetate (15.30%), menthofuran (11.18%) and 1,8-cineole (6.70%) as the most abundant. Soymilk was produced and homogenised with the essential oil at varying concentrations of 1:100, 2:100 and 3:100 v/v ratio of essential oil to soymilk. The microbial load of the M. piperita treated sample ranged from 1.0x10 to 1.1x10 cfu/mL for bacterial count and 1.0x10 to 1.1x10 cfu/mL for fungal count. Sensorial scores for color, consistency, mouth feel, taste and overall acceptability was used to compare the treated and untreated soymilk samples for consumer acceptability and the treated product had a mean score of 8.16 for taste which was significantly (p ˂ 0.05) different with the control sample with a mean score of 6.72. The result for overall acceptability showed that M. piperita treated soymilk had good organoleptic properties and was better preferred with mean score of 8.10 when compared to 7.65 mean score of the untreated sample. Hence, the results obtained from this study justify the use of EO from this plant as potent antimicrobial in biopreservation of foods.