@article{ajfst2016423,
author={{Akusu, Ohwesiri Monday and Kiin-Kabari, David Barine and Ebere, Caroline Onyedikachi},
title={Quality Characteristics of Orange/Pineapple Fruit Juice Blends},
journal={American Journal of Food Science and Technology},
volume={4},
number={2},
pages={43--47},
year={2016},
url={http://pubs.sciepub.com/ajfst/4/2/3},
issn={2333-4835},
abstract={Mixed fruit juices were produced from the blends of orange (<i>Citrus cinensis</i>) and pineapple (<i>Ananas comosus</i>) fruit and pasteurized at 80∼C for 10 min. Packaged mixed fruit juice was purchased from the open market and used as a reference sample to study the physical, chemical and sensory properties of the juices. The physical properties studied included pH, titratable acidity, total sugar and total solid with value ranges of 3.50 每 3.97, 0.47 每 1.27%, 10.20 每 14.88% and 11.75 每 17.53%, respectively. Chemical composition of the juice blends and the reference sample showed moisture content with a range of 82.48 每 88.35% (E and F samples), crude protein 0.81 每 1.17% (samples B and A), ash 0.42 每 2.68% for samples F and A, carbohydrate 8.16 每 16.19% (A and E samples) and vitamin C with a range of 33.45 每 66.55mg/100g for samples E and A, respectively. Sensory evaluation result showed a significant difference (p&lt;0.05) in the attributes of colour, flavour, taste and overall acceptability of the orange/pineapple juice blends compared to the reference sample. This indicates that homemade fruit juices were more acceptable than the packaged mixed fruit juices already in existence in the market. Though the values for pH and titratable acidity occurred in a reversed case which showed that these juices have the advantage of being stored for a long time, there is need to carry out further investigation to determine its shelf-life stability.},
doi={10.12691/ajfst-4-2-3}
publisher={Science and Education Publishing}
}