PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX)
By
EZENECHE ONYINE .J. REG 40 FST /402/007
Presented To
Department of Food Science And Technology
ABSTRACT
Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this order were blended together, sample A 9:5:1:1:1, B5:2:1:1:1: C 4:3:2:2:2: D6:1:1:1:1:1: Quality parameter tested and the result obtained are Vit C A 16.12,B 17. 34, C 24.20, D23.47 and E10.48 mgliooul. Tctoable acidity A 1.04, B1.06 C1.03, D1.08 and E1.O2 kgmlu3. total solid A12.06,B12.22, C13.14. D14.34 and 16.011. Specific griocty A 1.26, B1.11 C1.12,D1.11 and E1.13. Sensory evduation test showed that sample A 13 and C are the same at 5 1/1 significant deference. Sample C is greater in total solid. Sample A is the best accepted. The process is recommended for the production of mixed fruit juice.
TABLE OF CONTENT
Title Page ii
Approval page iii
Dedication iv
Acknowledgement v
Abstract vi
Table of contents vii
CHAPTER ONE
Introduction 1
Aims and objective 3
CHAPTER TWO
2.0 Literature review 4
2.1 Classification 5
2.2 Inorganic elements in citrus fruits 5
2.3 Sugars in citrus fruits 6
2.4 Essence in citrus fruits 6
2.5 Organic acid in citrus fruits 6
2.6 Lipids in citrus fruits 7
2.7 Peptic substances in citrus fruits 7
2.8 Pigments in citrus fruits 7
2.9 Enzymes in citrus fruits 8
CHAPTER THREE
3.1 Materials and methods 22
3.2 Sources of raw material 22
3.3 Production of fruit juice. 23
3.4 Chemical /physical quality indices of fruit juice 26
CHAPTER FOUR
4.1 Result and Discussion 33
CHAPTER FIVE
5.1 Conclusion and Recommendation 35
Appendix 36
Reference 48
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