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Plant Foods Hum Nutr. 1996 Jun;49(4):301-6.

Physico-chemical and sensory properties of formulated syrup from black plum (Vitex doniana) fruit.

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Department of Food Technology, Federal Polytechnic, Idah, Kogi State, Nigeria.


The fresh ripe fruit pulp and syrup, produced using the open pan evaporator, of Vitex doniana were analysed physico-chemically. Results show that the edible pulp of the ripe fruit is fairly rich in vitamin C (18.1 mg/100 ml) but acidic (pH 4.38) and poor in protein (0.82%) and oil (0.56%). The syrup yielded a DE value of 52, total dissolved solids content of 67 degrees Brix and a refractive index of 1.4762 at 20 degrees C. The syrup was moderately viscous (2.1 Poiseuille), acid (pH 4.45) but relatively poor in vitamin C (2.8 mg/100 ml) and protein (0.3%). Sensory evaluation showed no significant difference (p < or = 0.05) in taste, flavor and overall acceptability between V. doniana syrup and honey. Both physico-chemical and sensory results indicate that the syrup was highly desirable and can substitute for other syrups as a nutritive sweetener.

[Indexed for MEDLINE]

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