International Journal of Scientific and Research Publications

IJSRP, Volume 2, Issue 8, August 2012 Edition [ISSN 2250-3153]


Development and Quality Evaluation of Pineapple Juice Blend with Carrot and Orange juice
      Awsi Jan, Er.Dorcus Masih
Abstract: Juice pineapple (Ananas comosus), carrot(Drocus carota), and orange(Citrus sinensis) were optimised to a blended beverage which was stored for 21 days in pet bottles (400 ml capacity) at refrigerated temperature. Physic-chemical and sensory analysis were evaluated. Marginal changes in pH, total soluble solids, acidity, vitamin C and beta-carotene were observed. The beta carotene content of juice was found (1583µg) to be increased with increasing the proportion of carrot juice. Estimation of vitamin C content of sample (19.50mg) showed high improvement in nutritional value of pineapple juice incorporated with carrot and orange juice. The acidity increased (0.97-1.83) and pH of the juice decreased progressively during the storage period. This may be due to the excessive fermentation and presence of lactic acid reducing micro- organism. The mean overall acceptability scores of more than 8 for juice samples up to 30% orange juice incorporation indicated the commercial scope for manufacturing good and nutritious pineapple juice blended with carrot and orange juice, which will also be helpful in providing dietry requirement of beta carotene to the consumer. Heat pasteurisation (900C for 25 sec) was more effective for inactivating the microbial flora. However the shelf life of juice was established within 21 days. The product is recommended children, youth and elderly persons to be used within 21 days.

Reference this Research Paper (copy & paste below code):

Awsi Jan, Er.Dorcus Masih (2018); Development and Quality Evaluation of Pineapple Juice Blend with Carrot and Orange juice; Int J Sci Res Publ 2(8) (ISSN: 2250-3153). http://www.ijsrp.org/research-paper-0812.php?rp=P0727
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