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Production of fruit squash from different local fruits

 Department: Food Science Technology  
 By: usericon bobyuzee  

 Project ID: 1986
   Rating:  (3.1) votes: 16
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Fruit squash was produced from different fruits including pineapple, watermelon, orange and pawpaw. Standard methods of Association of Official Analytical Chemists (ADAC) were adopted in the determination of the physicochemical and sensory properties of the produced fruit squash. Moisture content ranged between 86.94% to 98.20, total solid between 1.80% to 13. 06, total titrable acidity between 0.41% to 0.98 citric acid, vitamin c between 7.80mg/100g to 46.31mg/100g, viscosity between 96.54 cpoise to 253.18 cpoise, pH 3.08 to 5.02, sugar 5.80 to 10.20, refractive index 1.308% to 1.490%. The sensory analysis was done using a point hedonic scale. There was a significant difference in taste, flavor, sweetness, general acceptability. However, taste between BOB and COC. There was no significant difference. ...
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