Evaluation Of Mixed Fruit Juice Made From Soursop (Anona Muricata) And Pineapple (Ananas Comosus) Juice Blends.

ABSTRACT

 The production and quality evaluation of juice made from soursop (Anona muricata) and pineapple (Ananas comosus) juice blends was studied. The juices were formulated into blends of varying proportions and were used to produce the juice samples. The juices were analyzed for physicochemical properties, mineral composition and sensory properties. The physicochemical properties of the juices ranged from 3.61 to 4.28 (pH), 0.86 to 0.93g/lO0g (total titratable acidity), 0.30 to 0.81mg/s (total solids), 0.91 tol.31% (total soluble solids), 20.00 to 38.75mg/lOOg (vitamin C) and 0.00 to 32.25mg/bOg (vitamin A). The results of mineral analysis ranged from 116.50 — 257.50mg/lOOg, 18.95 — 28.35mg/g, 16.10 — 30.65mg/g and 0.58 — 5.3 lmg/g for potassium, magnesium, calcium and sodium The values obtained in this study are below the recommended daily allowance. The results of sensory evaluation revealed that (soursop juice 0%: pineapple juice 100%) was liked very much by the panelist, indicating that it is the most preferred biscuit sample. It was also observed that (soursop juice 0%: pineapple juice 100%) had the highest rating in terms of appearance (8), taste (8), aroma (7), and mouthfeel (7).