Production And Evaluation Of Concentrated Mixed Fruit Juice From Pineapple, Orange, And Water Melon

ABSTRACT

 A Pineapple, orange and watermelon fruit juices were produced and blended at different proportions of 70% Pineapple: 20% Orange: 10% Watermelon sample, 60% Pineapple: 25% Orange: 1 5% watermelon and 50% Pineapple: 30% Orange: 20% Watermelon. The mixed fruit were concentrated by evaporation method utilizing centrifuge step. Results of the proximate compositions obtained showed that the moisture contents of the sample were 60.50?/ (70:20:10 sample), 66.90% (60:25:15 sample) and 69.62% (50:30:20 sample), the protein contents of 1.75% (70:20:10 sample) to 3.12% (50:30:20 sample), the fat content ranged from 2.23% (70:20:10 sample), 1.87% (Sample 60:25:15) and 3.11% (50:30:20 sample), the carbohydrate content ranged from 18.24% (50:30:20) to 35.25% (70:20:10). Results of the physical properties showed that the pH of the sample ranged from 3.08% (70:20:10) to 3.19 (50:30:20) total titratabie acidity values ranged from 0.740% (70:20:10), 0.751% (50:30:20) and total solids ranged from 22.17% (70:20:10) to 25.40% (50:30:20). Result for the total sugar ranged from 24.17% (50:30:20) to 28.28% (70:20:10), vitamin C content ranged from 82.34% (70:20:10) to 90.25% (50:30:20) and vitamin A content ranged from 13.53% (50:30:20) to 15.83 (70:20:10). Results of the sensory evaluation revealed that 70:20:10 samples had higher preference in for taste and aroma, 50:30:20 samples had higher preference for colour, while 70:20:10 sample had higher preference for overall acceptability than the other juice samples. Blending of the three juice sources gave mixed fruit Juice of higher physiochemical and sensory characteristics.