ABSTRACT

Highly acceptable mixed juice samples were produced from watermelon. orange and carrot. Using Response Surface Methodology ( RSM) mixture design and optimization technique. The mixed •j uices were prepai'ed according to the experimental design combinations (total 14) based on a mixture design( D-optimal method) and then subjected to sensory evaluation for acceptability. Response surliices of the sensory attributes were also generated as a l'unction of' the uices. RSM optimization of the juice revealed that the mixed juice prepared using (4)°/ of' waternielon. 20 of orange and 20% oF carrot had highly desirable sensury scores for !\ppeal'ance (6.803). Havour (5.373). Sweetness (6.110) and ( neral i\cccptahiliiv (5.526) and a ver high desi rahi liv of' 1 .00 . Proximate composition and physicochemical parameters( temperature. alcohol ,pl I. specific gravity, total soluble so! id. tivaiable acidity. fixed acidity. volatile acid and sugar content) of the juices were investigated. V itainin A. and V itanlin C. potassium and calcium contents of' the juices were investigated. Results indicated that protein and fit were not detected in the fruits. The V it C content of.samples I 59.sample 112 and samples 41 5 were 8.8833±0.11 54ng/l OOg. 8.6667± 0. II 54mg/I DOg and 8.16667±0.11 54mg/lOOg respectively . Also the Vii A contents of' sample 159,112 and 415 were 75.2000±0.1 mg/lOOg. 73.6667±0.11 54mg/lOOg and 74.9667±0.1 527mg/i DOg respectively . 'Ihe pit of' the samples 159, 112 and 41 5 were 4. 1333. 4. 100 and 4.111 i-cs pee t i ye