Abstract:
Fruit juice was developed from watermelon, pineapple and soursop blend and stored for 20
days to know the effect of storage on the quality of the juice. Physicochemical
properties were assessed at day 0, day 5, day 10, day 15 and day 20. Sample A Recorded the
heights pH at all storages days 5.283 at day 0 whiles sample D recorded the lowest at all
storage day 3.773 at day 0. Sample C recorded highest TSS Value of 10.967 o Brix at day 20
while Sample E recorded the lowest TSS value 7.100 o Brix at day 5. Titratable acidity of the
samples ranged from 0.108 to 0.688. At day 10 the highest titratable acidity was recorded in
sample D 0.688 and the lowest 0.108 was recorded in sample day 20. Vitamin C content after
storage observed an increasing trend as sample with watermelon, pineapple and soursop were
higher. With microbial quality of the product, value for salmonella for all sample was <10. All
sample were within the <10 recommended for quality of food good for consumption.
Staphylococcus 1.0×103 was recorded in sample C and lowest 1.0×101 was recorded in Sample
B and sample E, Yeast and mold receded was in range of 1.0×101 CFU/ml to 2.0×103 CFU/ml.
All level of microbial recorded was within acceptable limit <10. Sensory value for taste, colour,
mouthfeel, and aftertaste were higher in sample A 4.818, 4.818, 4.727 and 4.636 and lower
3.909, 4.182, 3.455 and 3.455 in sample E respectively. Flavour and aroma were highly
preferred 4.727 and 4.546 in sample A and least preferred 3.909 and 4.000 in sample D
respectively. Overall acceptability was rated higher 4.727 for sample A, followed by 4.636
sample D and E 4.182 and lowest in sample C 3.909. The control sample were most preferred
in all sensory properties.
