TITLE:
Production, Quality Evaluation and Sensory Acceptability of Mixed Fruit Juice from Pawpaw and Lime
AUTHORS:
Benedict A. Ameh, Dick I. Gernah, Okorie Obioha, George K. Ekuli
KEYWORDS:
Blends, Fruit Juice, Pawpaw, Lime, Acceptability
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.6 No.5,
April
9,
2015
ABSTRACT: Pawpaw and lime juices were blended to produce mixed pawpaw/lime juice samples in the ratios of 90:10, 80:20, 70:30, 60:40 and 50:50) v/v giving samples A, B, C, D and E respectively. The moisture, mineral and vitamin contents, as well as the physical, microbiological and sensory qualities of the individual juices and blended samples were evaluated. While lime juice had higher moisture, calcium and vitamin C with values of 97.90%, 2.21 mg/100 g and 67.47 mg/100 g as compared to pawpaw juice with 92.96%, 1.53 mg/100 g and 35.49 mg/100 g respectively; the pawpaw juice had higher ash, phosphorus and vitamin A contents, with values of 3.12%, 54.97 mg/100 g and 5.90 IU/100 g as against 2.84%, 29.53% and 0.16% for lime juice respectively. While there was a general increase in moisture, calcium and vitamin C contents with blending, ash, phosphorus and vitamin A contents increased with increase in lime. The total solids content and specific gravity of pawpaw juice were remarkably higher at 7.04% and 1.15 g/m3 compared to 2.09% and 1.09 g/m3 respectively for lime juice. However, lime juice had a higher titratable acidity, while recording a lower pH of 2.89 as compared to 5.36 for pawpaw juice. The Total Viable Count (TVC) of lime juice was much lower (2.33 × 105 CFU/ml) than that of pawpaw juice (5.33 × 106 CFU/ml). There was significant difference (p