EVALUATION OF PHYSIOCHEMICAL, SENSORY AND MICROBIAL QUALITIES OF MIXED FRUITS JUICE FROM WATERMELON AND LIME FRUITS

Abstract

This study investigated the evaluation of physiochemical, sensory and microbial qualities of mixed fruit juices from blends of watermelon and lime fruits. The mixed fruit juices were extracted using juice extractor, blended and mixed in the ratios of 90:10,85:15,80:20,50:50 and 100% respectively. The juice samples were pasteurized at 85oC for 5 minutes. All the analyses were carried out using standard methods for physiochemical parameters which included pH, titratable acidity, brix(%) crude protein, crude fiber, moisture content, ash, fat, carbohydrate, vitamin C and some mineral elements such as calcium, potassium, iron and magnesium. The results showed that mixed fruit juices are rich in carbohydrates, vitamin C, magnesium and potassium. Significant difference existed (p <0.05) in terms of color, taste, flavor, aroma and general acceptability of the various juice blends when compared with control sample. Sample A (100%) had the highest acceptability in terms of taste, color and flavor, while sample E (50:50%) had the least acceptability. Microbial count result showed no growth because the count was below the acceptable limit of < 10/cfu/ml for pasteurized fruit juices, for total aerobic viable cells, coliform and fungi counts. However, the biochemical test revealed some microbial flora such as Bacillus spp, Escheria coil and Salmonalla spp. Thus, from this study it can be concluded that the development of new products where two or more kinds of fruit juices are blended to obtain a new product that combines the nutritional value of both fruits with the benefits of a pleasant taste, safe and accepted by consumers could be encouraged by the food industry.