Processing of Mixed Vegetable Juice from Tomato, Cucumber and Pumpkin

Abstract

The study was carried out for the preparation of good quality mixed vegetable juice from tomato, cucumber and pumpkin. Three formulations of different percentages of juices of each vegetable were used for the preparation of mixed juice. The products were then analyzed for their chemical analysis, statistical analysis, sensory evaluation, microbiological study and storage studies during 60 days storage period. Negligible change in chemical constituents except vitamin C was observed in the prepared mixed juice throughout the 60 days storage period. The major loss was found in case of vitamin C only. Gradual fading of color and off-flavor were observed during the storage time both at room and refrigeration temperature. The juice was spoiled after 30 days as it produced off-flavor and the color became fade in room temperature. Spoilage of juice was delayed at refrigeration temperature. The microbiological analysis during storage period showed that the total viable count (Bacteria) was less in sample 3 (containing 7% tomato pulp, 5% cucumber pulp, 9% pumpkin pulp and 13% sugar) in comparison to Samples 1 (containing 5% tomato pulp, 9% cucumber pulp, 7% pumpkin pulp and 11% sugar) and Sample 2 (containing 9% tomato pulp, 7% cucumber pulp, 5% pumpkin pulp and 12% sugar) both at room and refrigeration temperature. The prepared mixed juices were evaluated by a taste testing panel and it was found that no significant difference exists among the juice samples in respect of color and overall acceptability. However, considering flavor and texture, there were significant difference among the samples and sample 3 secured the highest score and was the most acceptable in flavor and texture in comparison to other samples and ranked as "like moderately".