Vol. 6, Issue 7 (2017)

Author(s):
Sadaf Aleem and PW Ramteke

Abstract:
Fresh fruit and vegetable juice samples (169) and processed fruit juices (11), viz, (71 samples of sweet lime, 40 samples of sugarcane juice, 25 mango juice samples, 22 mixed vegetable juices and 11 pineapple juice samples) were collected during the practical analysis from different carts and shops in different areas of Allahabad city. Under processed fruit juices, readily available packed samples sold under different brand names were also analysed for their sensory attributes physiochemical properties and microbial load. The juices were extracted either by manual juicer or electric juicer with minimal hygienic precautions. On analyzing the sensory evaluation of fruit juices it was found that Sweet lime, Sugar cane and Mango has the highest overall acceptability (8.00) whereas mixed vegetable juice showed the lowest value (6.33) overall acceptability in processed fruit juice sample showed that apple juice (9.00) scored highest and orange juice scored lowest value for two different brands (7.00). on analyzing the physico chemical properties of fruit juices it was observed that the highest mean percentage of moisture recorded for sugarcane juice was(90.53) which was closely followed by mixed vegetable juice (90.37). Mean TSS observed was highest in sugarcane juice (19.83) which was followed by pineapple juice (13.94) and mango juice (3.80). Titrable acidity recorded was highest in pineapple juice (1.39) and lowest in sweet lime (0.47). Mean pH recorded was highest in mixed vegetable (6.03) and the lowest in mango juice (3.84). Total sugar observed to be more in sweet lime (12.86) and mixed vegetable (12.80) and lowest in pineapple (8.89). The highest mean value for reducing sugar was recorded for pineapple juice (8.27) and lowest in sugarcane juice (3.00). Vitamin C was found to be highest in sweets lime (49.53) and lowest in sugarcane juice (1.26mg/100gm).