Quality Evaluation And Effect Of Citric Acid Concentration On Fresh And Concentrated Pineapple (Ananas Comosus) And Watermelon (Citrullus Lanatus) Fruit Juices

ABSTRACT

Pineapple (Ananas comosus) Fruit Juices (fresh and concentration) and Watermelon (Citrullus lanatus) Fruit Juices (Fresh and Concentrated)were produced using 0.1% and 0.2% concentration of Citric Acid as Preservative. Proximate compositions of the samples were investigated and the results showed that the protein contents in Watermelon Fruit Juice sarnples(4.30%,4.34%,3.23% and 3.84%) respectively were higher than the protein contents (4.30%, 2.34%, 2.0 1% and 2.03% respectively) in Pineapple Fruit Juice. pH and total soluble solids increased in the concentrated Fruit Juice samples. The fresh Fruit Juice samples recorded higher Vitamin A content than the concentrated samples .The Vitamin C content was higher in the concentrated samples. The Antioxidant capacity was higher in the concentrated Fruit Juice samples than the fresh Fruit samples. Stability test indicated that Concentration Process and higher concentration of Citric acid lowered the amount of Microbial invasion. Sensory analysis revealed that all the Fruit Juice samples were generally accepted but Fresh Pineapple Juice sample treated with 0.1% citric Acid (FPJO. I ),was the most preferred in terms of taste, colour, aroma, flavour, Mouthfeel and general acceptability.