Production And Evaluation Of Mixed Juice From Orange (Citrus Sinensis), Watermelon (Citrullus Lanatus) And Carrot (Daucus Carota)

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