Quality Changes In Carrot (Daucus Carota) And Malay Rose Apple (Syzygium Malaccense) Juice Blend During Ambient Storage.

ABSTRACT

Juices were produced from a vegetable (Carrot) and a fruit (Malay rose apple) separately as well as their blends in different proportions. Physicochemical, vitamin, microbial and sensory evaluations were carried out on the samples using standard methods. Results obtained revealed the following ranges and decrement of physicochemical parameter for both the fruit and storage periods respectively: ph (3.31 to 4.23; 4.29 to 3.37), ash (0.37 to 0.53; 0.35 to 0.52%), specific gravity (1.12 to 1.07, 1.25 to 0.93g/ml), also ranges and Increment in: total titratable acidity (1.13 to 2.29; 1.18 to 2.12%), total soluble solids (6.09 to 10.18; 7.29 to 8.71°Brix), and reducing sugar (3.64 to 4.80; 2.69 to 5.15%). Vitamin content obtained were vitamin A (2.07 to 14.89; 11.57 to 6.04.igIg) and vitamin C (17.35 to 39.68; 29.10 to 20.71 mg/100ml) for both the fruit and storage intervals respectively. Sensory evaluation of the juice samples showed that the products were acceptable for consumption (with respect to mouth feel, flavour, taste, colour, and general acceptability) by the panelists. However, the (juice blends of 50% Carrot + 50% Malay rose apple + 0.1% Potassium sorbate) sample was the most acceptable. The microbial assessment of the samples showed that all the samples contained