The physico-chemical and sensory characteristics of fruit juice produced from water melon (Citrillis Salatir) and pineapple (Ananas Comosus) Department: Food Science Technology By: uzogood4u Project ID: 4643 Rating: (3.2) votes: 11Rate this project12345 Price:₦2000 Get the Complete MaterialAbstractPhysico–chemical sensory and characteristics of fruit juice produced from watermelon and pineapple juice were carried out. From the physicochemical analysis with pineapple juice, it has a PH value of 3.9% specific gravity value of 1.04% total soluble solids of 11.30% and titrable acidity of 0.3%. Juice produced with watermelon has titrable acidity of 0.37% total soluble solids value of 12.35% PH value of 4.0% and specific gravity of 1.05%. Juice produce with pineapple and watermelon has PH value of 7.9%, specific gravity of 2.09% total soluble solids of 23.65% and titratable acidity of 0.67%. From the sensory analysis with pineapple (AOA) it has a taste of 3% has flavour of 3.25% has colour of 2% and sweetness of 2.75%. Juice produced with watermelon (AOB) has a taste of 2.75% a colour of 1.75% and has a sweetness of 3%. Juice produced with pineapple and watermelon (AOC) has a taste of 3% has a flavour of 3.5 has a colour of 1.75% and has a sweetness of 3.25%. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour