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Muhammad S, Saghir A.S and Saima M (2013). Role of sodium benzoate as a chemical preservative in extending the shelf life of orange juice. Global Advanced Research Journal of Food Science and Technology, 2(1), 007-018.

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Article

Quality Characteristics of Orange/Pineapple Fruit Juice Blends

1Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt Rivers State, Nigeria


American Journal of Food Science and Technology. 2016, Vol. 4 No. 2, 43-47
DOI: 10.12691/ajfst-4-2-3
Copyright © 2016 Science and Education Publishing

Cite this paper:
Ohwesiri Monday Akusu, David Barine Kiin-Kabari, Caroline Onyedikachi Ebere. Quality Characteristics of Orange/Pineapple Fruit Juice Blends. American Journal of Food Science and Technology. 2016; 4(2):43-47. doi: 10.12691/ajfst-4-2-3.

Correspondence to: Caroline  Onyedikachi Ebere, Department of Food Science and Technology, Rivers State University of Science and Technology, Port Harcourt Rivers State, Nigeria. Email: carolinebere.ce@gmail.com

Abstract

Mixed fruit juices were produced from the blends of orange (Citrus cinensis) and pineapple (Ananas comosus) 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 – 3.97, 0.47 – 1.27%, 10.20 – 14.88% and 11.75 – 17.53%, respectively. Chemical composition of the juice blends and the reference sample showed moisture content with a range of 82.48 – 88.35% (E and F samples), crude protein 0.81 – 1.17% (samples B and A), ash 0.42 – 2.68% for samples F and A, carbohydrate 8.16 – 16.19% (A and E samples) and vitamin C with a range of 33.45 – 66.55mg/100g for samples E and A, respectively. Sensory evaluation result showed a significant difference (p<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.

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