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Physiochemical and sensory characteristic of juice produce from beetroot

 Department: Food Science Technology  
 By: usericon mrdelight  

 Project ID: 5844
   Rating:  (5.0) votes: 1
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The physiochemical and sensory characteristics of fruit juice produced using a blend of beetroot and ginger were evaluated. Results of the physiochemical characteristics obtained shows the following range of values for pH (4.06– 4.219), total solids (13.00%– 19.45%), Refractive index (6.80obrix– 8.3obrix), specific density (1.02g/ml– 1.03g/ml) and specific gravity (1.02g/ml– 1.03g/ml). The Sensory qualities showed that colour, taste, aroma, mouth-fed and overall acceptability were 6.8 to 7.7, 6.5 to 7.9, 6.4 to 7.8, 6.4 to 7.4 and 6.4 to 8.1 respectively. Sample A (90% Beetroot: 10% Ginger) was adjusted. The best in overall acceptability (8.1). Generally, the fruit juice sample was within the regularity specifications, and are fit for consumption. ...
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