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Quality Evaluation Of Mixed Fruit Juice From Blends Of Citrus Fruits, Orange, Lemon And Grape Fruit

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ABSTRACT

Quality evaluation of mixed Fruit juice from blend of citrus fruits (orange, lemon ad grape fruit) was carried out. Fresh health orange, lemon and grape fruit were sourced from Eke-onunwa market in owerri. Imo state. The fruits were washed and processed into juice. The juices were blended to give the following ratios 90;5;5 (sample A), 85;5;10 (sample B), 80’10;10 ( sample C), 70;10;20 (sample D) and 60;20;20 (sample E) representing orange;lemon;grapge juice. Physiochemical, mineral, vitamin and sensory properties of the juice blends were evaluated. The result of the physiochemical properties showed that the pH and the total solid increased from 2.70 -3.10 and 6.10 – 6.40respectivly while the titratable acidity and the sugar content increased from 0.241 – 0.133 and 17.00 – 21.00 respectively as the proportion of lemon and grape juice in the blend increased.  The sodium, calcium, magnesium phosphorus and iron content of the blends decrease with decrease in the proportion of orange juice in the blends. The vitamin A, C and E content of the juice blends was enhanced the increasing level of orange juice. All the juice samples were accepted beyond average (5.0) and stood comparably to the control sample.

 

CHAPTER ONE

INTRODUCTION

Fruits can be described as valuable human foods, eaten both fresh and as manufactured or processed product such as jellies, jams, marmalades and beverages such as fruit juices (FAO, 2001). Citrus fruits belong to the Rutacea family and their trees are evergreen. They are tress which give fruits of different forms and sizes and are full of fragrance and flavor. (Eriso et al., 1998). The demand for and acceptance of citrus fruit such as orange, lemon and grape fruit in the daily diet of human is based largely on their nutritional value, flavor, aroma and other asthetic characteristics such as colour, texture and cloudiness (Braddrock, 2002). The flavours produced by citrus fruit are among the most preferred in the world and it is increasingly evident that citrus fruits do not only taste good but are also good for human consumption and for the regulation of the body tissues and cells (FAO, 2002). Citrus fruits have long been valued as part of nutritious and tasty diet because of it richness in vitamins, minerals and dietary fiber (non-starch) polysaccharides) which are essential for normal growth and development of overall nutritional well-being (Harrison, 2013).

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1.1 ORANGE (Citrus sinensis)

Orange (Citrus Sinensis) is defined in the United States code of federal Regulation as an unfermented juice obtained from natural orange trees of the specie Citrus Sinensis or of the citrus hybrid commonly called Amber sweet. They can be marketed as a frozen concentrate which is diluted with water after purchase and also as a reconstituted liquid which has been concentrated (Walker, 2009).

In the nutritional accept, orange has varieties of vitamins and minerals and are fat and saturated fat tree, sodium free, cholesterol free, and free from added sugars Bakalar et al., (2006). The important nutrient found in orange which are generally healthy for human consumption includes vitamin C which is one of the most important antioxidant found in orange, it helps to support a healthy immune system and it aids in neutralization of free radicals that can damage cells, tissues and lead to disease formations (Fellers et al., 2000). Potassium is also another important nutrient present in orange. It helps in muscle and bone function and also reduces the risk of high blood pressure and stroke. Thiamine plays an important role in the nutritive value of orange which helps in the conversion of food into energy and these helps in the repair of DNA (Saskman Douglas, 2005).

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1.2 LEMON (Citric Lemon)

Lemon (Citris lemon) is a hybrid of orange and lime it has a greenish yellow skin and is seeded (Wikipedia, 2015). Lemon is a fruit that contains flavonoids which are composite that contains antioxidant and cancer fighting properties. It is used in partial hydrolysis of meat by making the meat tender and soft (Kruger, 2013). Nutritionally, lemon is rich in vitamins E, Niacin, Thiamin, Riboflavin, Calcium, Partothetic acid etc and these vitamins and minerals helps to strengthen the immune system it also helps in constipation, indigestion, internal bleeding and in burning of fats in the body thereby reducing the risk of obesity (Wikipedia, 2015). Also, lemon helps to eliminate the occurrence of kidney stores by forming urinary citrate which prevents the formation of crystals. It also provides protection against inflammatory polyarthritis and arthritis (Omole et al., 2005).

1.3 GRAPE (Citrus Paradise)

Grape fruit (Citrus paradise) is a subtropical citrus fruit known for its sour to semi-sweet taste (Greenblatt et al., 2003). It has a twitchiness that ravels that of the ever popular orange and spakles with many of the same health promoting benefits and it polyphenols and the highest overall antioxidant capacity (Welch et al., 2004). Grape fruit is rich in vitamin A and vitamin B-complex and is also rich in minerals such as calcium, potassium, pantothenic acid, copper and dietary fiber. These minerals help in lowering of the cholesterol level, and helps in the formation of muscles and bones in the body (Barbados, 2010). It also reduces the risk of death from all causes including heart disease, stroke and cancer and it is also helps in rebuilding or building of body tissues and cells. Grape also contains phytochemicals such as liminoids and lycopene (Mullen et al., 2007).

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1.4 PROBLEM STATEMENT

There are certain nutrients present in each of the three citrus that are absent in the others. Therefore blending of these three fruit juices will enhance the nutrient composition more than one citrus fruit juice.

1.5 JUSTIFICATION

The blended citrus juices will contain more nutrients and this will provide the consumers with high quality citrus fruit juice in terms of nutrients and phytochemicals. The consumption of the blended fruit juices will enhance or improve the health of consumers.

1.6 OBJECTIVE

The main objective of this is to evaluate the quality of mixed fruit juices from blends of (orange, lemon and grape fruit).

Specific objectives

  • To extract the juices from orange, lemon and grape fruit
  • To blend the juices in the ratio of 90:85:80:70:60
  • To evaluate the mineral content of the juice blends
  • To determine the physical properties of the juice blends
  • To determine the chemical properties of the juice blends
  • To carry out sensory evaluation on the juice blends

Pages:  55

Category: Project

Format:  Word & PDF        

Chapters: 1-5                                 

Material contains Table of Content, Abstract and References.

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