Production and Evaluation of Fruit Juice Blends from Velvet Tamarind (Dilium Guineese) and Noni Fruit Juice (Morinda Citrifolia)

Abstract

This study was aimed to explore the production and evaluation of fruit juice blends from velvet tamarind and noni juices. Velvet tamarind fruit was processed to obtain 100% juice (VT sample) while that of noni fruit was also processed to obtain 100% pure juice (N sample). The respective fruit juice blends (N and VT) were formulated: VTN1, VTN2, VTN3, VTN4 at different ratios (20:80%, 40:60%, 60:40%, 80:20%) while N and VT were used as the control. Microbial analysis using pour plate method and sensory evaluation using 9-point hedonic scale were carried out. The blending of these fruit juices gave better sensory quality product with therapeutic effects. The controls VT (100%) was found to be best in all organoleptic attributes (approximately 7.00 = like moderately) and with microbial count of (6.5x103 cfu/g) while control (100%) samples rated worse sensorily. Sample VTN4 rated best followed by VTN3, VTN2, VTN1 respectively. Blending Velvet tamarind (VT) and Noni (N) juices at different proportions result reduce bland taste, unpleasant aroma of noni which improves the organoleptic acceptability of the blends. Noni mellowed down the tartness of velvet tamarind juice thus, obtaining refreshing, therapeutic, vitamin C., … antioxidant, and acceptable organoleptic characteristics of fruit juice blends.