Production And Quality Evaluation Of Pineapple (Ananas Comosus) - Carrot (Daucus Curota) Juice Flavoured With Ginger (Zingiber Officinale).

ABSTRACT

Fruit juice is defined as juice obtained from fruit by mechanical processes, fermentable or unfermented, having the characteristic colour and flavour typical of the fruit from which it comes (Alan and Sutherland, 1 994). The definition has been extended to include the product obtained from a concentrate, which must have sensory and analytical characteristics equivalent to those of juice obtained directly from the fruit. Example, Pineapple juice. The fruit required for such manufacturing must be free from deterioration, of good quality and contain all the essential ingredients. Carrot (Daucus carota) is a root vegetable from the family Apiaceae, usually orange in colour, though the purple, red, white and yellow varieties exist. It has a crisp texture when fresh, The most commonly eaten part of carrot is the taproot, although the greens are edible as well. It is one of the most commonly used vegetable for human nutrition. Their juices and blends are among the most popular non-alcoholic beverages. A steady increase in carrot juice consumption has been reported from other countries. It is regarded as a healthy food item because of its high vitamin and fibre contents (Nilson, 1987; Chen and Tang, 1998; Negi and Roy 2000; Scliieber etal., 2001; Gonny etal., 2004).