Quality evaluation of mixed fruit juices using orange, pineapple, and ginger extracts

Quality evaluation of mixed fruit juices using orange, pineapple, and ginger extracts

Author by Mr. Ademola Akinlade

Journal/Publisher: Acta Satech

Volume/Edition: 12

Language: English

Pages: 88 - 104

Abstract

This research aimed to evaluate the quality of fruit juices mix and produced from orange, pineapple, and ginger
extract. The fruit juices were blended and produced in five different sample combinations for quality assessment.
Each portion was analysed for its nutritional and sensory qualities. These sampling combinations included Samples
A through F, which contained different proportions of orange, pineapple, and ginger extract mix. Sensory evaluation
was conducted using a selected panel that scored the quality assessment in triplicate. The data collected were
subjected to Analysis of Variance (< 0> means. Results under the physicochemical tests indicated that Sample E had the highest pH value (6.10), Sample B
the highest TTA (0.24), and Sample D had the highest TTS (14.00). The nutritional evaluation result showed that
Sample B had the highest protein content (1.25%), while Sample C had the highest fat content (0.28%). Sample D
had the highest moisture content (91.57%), followed by Sample D that had the highest energy content (64.20%),
Sample E had the highest Vitamin C content (68.55%), and Sample A had the highest antioxidant activity (0.14%).
The sensory evaluation assessment result showed that Sample F had the highest values for: colour, aroma, taste, and
overall acceptability scores
Fruit juice produced from orange, pineapple, and ginger extracts were partially acceptable to the panellists, perhaps
because of the pungent aroma taste from ginger extracts.


Other Co-Authors