Evaluation Of Some Properties Of Spiced Orange (Citrus Sinensis) And Water Melon (Citrullus Lanatus) Juice
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ABSTRACT
A study was carried out to develop good quality juice from Orange and Watermelon was spicily treated with 10% ginger extract of each proportion. The control samples was prepared which had no preservative. The juice after treatment was pasteurized. The pasteurized drinks were analyzed for pH, specific gravity (S.G) total soluble solid (TSS) and titratable acidity. Vitamin A and Vitamin C, potassium and calcium contents of the juices were investigated. The juice was stored for few days under ambient condition, after which the control samples showed the highest decrease in pH and highest in TI A. Also the treated juice with ginger extract showed lower bacterial count compared with the untreated juice.
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APA
MGBECHI, & NGOZI, B. (2022). Evaluation Of Some Properties Of Spiced Orange (Citrus Sinensis) And Water Melon (Citrullus Lanatus) Juice. Michael Okpara University of Agriculture. Retrieved June 7, 2026, from http://repository.mouau.edu.ng/works/evaluation-of-some-properties-of-spiced-orange-citrus-sinensis-and-water-melon-citrullus-lanatus-juice-7-2
MLA
MGBECHI, and BLESSING NGOZI. "Evaluation Of Some Properties Of Spiced Orange (Citrus Sinensis) And Water Melon (Citrullus Lanatus) Juice." Michael Okpara University of Agriculture, 22 Nov. 2022, http://repository.mouau.edu.ng/works/evaluation-of-some-properties-of-spiced-orange-citrus-sinensis-and-water-melon-citrullus-lanatus-juice-7-2. Accessed June 7, 2026.
Chicago
MGBECHI, and BLESSING NGOZI. "Evaluation Of Some Properties Of Spiced Orange (Citrus Sinensis) And Water Melon (Citrullus Lanatus) Juice." Michael Okpara University of Agriculture (2022). Accessed June 7, 2026. http://repository.mouau.edu.ng/works/evaluation-of-some-properties-of-spiced-orange-citrus-sinensis-and-water-melon-citrullus-lanatus-juice-7-2