The Chemical Composition And Sensory Properties Of Fruit Juices Prepared From Velvet Tamarind (Dalium Guineese Wild), Pineapple And Paw-Paw

ABSTRACT

Fruit Are The Succulent Or Fleshy Covering Of Nuts Or Seeds (Ihekereonye And Ngoddy, 1985). With Research And Development In Nigeria, Every Major Fruits Of The Tropics Are A Potential Source Of A Fruit Beverage Or Fruit Drink. Fruits Are Fleshy And Sometimes Juicy And They Are Mature Plants Ovaries They Consist The Seeds With Some Edible Portion In It. Fruit Are Also Popularly Defined As What Is Naturally Sweet Or May Be Sweetened Artificially And Most Often Eaten As Desert Or In Combination With Other Sweets (Ihekereonye And Ngoddy, 1985). Fruit Juices Are Essential Products Extracted From Fresh Fruits Such As Orange, Mango, Pineapple, Grapes Etc. It Is Defined As The Clear Or Uniformly Cloudy Unfermented Liquid Recovered From Sound Fruits By Pressing Out The Liquid Content Or Through Mechanical Means (Health And Reineccius, 1986). Initially, The Bulk Of Fruits Were Consumed Fresh But Now Most Fruits Are Processed Into Juices, Syrups, Jams, Jellies Etc So As To Ensure Their Availability All Year Round. Most Fruits Are Perishable And As A Result Cannot Be Stored For Very Long Period, While Some Are Seasonal And Cannot Be Available When They Are Out Of Season. In Nigeria, The Availability Of Fruits Is Short-Lived Due To Their Seasonal And Highly Perishable Nature, Example Of The Fruits Include Pea, Pawpaw, Orange, Velvet Tamarind (NIFST, 2002).