Abstract
Quality evaluation of mandarin and strawberry mixed fruit juice for total period of 90 days at room temperature
Highlights
The present study was designed to find the best mixing ratio of mandarin and strawberry juice, and to study the individual and combined effect of sodium benzoate and potassium sorbate on physiochemical and organoleptic characteristics of the product during storage
Strawberry is rich in anthocyanins and flavonoids which have strong capability to fight against cancer and mandarin is rich in vitamin C and citric acid which are strong antioxidants [16]
Materials and methods Fresh and good quality mandarin and strawberries were purchased from local market of Peshawar and brought to the Food Processing Laboratories of Pakistan Council of Scientific and Industrial Research (PCSIR), Peshawar where research work was carried out
Summary
The present study was designed to find the best mixing ratio of mandarin and strawberry juice, and to study the individual and combined effect of sodium benzoate and potassium sorbate on physiochemical and organoleptic characteristics of the product during storage. 0.05) while the average value for total soluble solids, percent acidity and reducing sugars were increased at α value (˂ 0.05). The average judges score for color, flavor, taste and overall acceptability of all samples was decreased at α value (˂0.05). Results and discussion pH of Mandarin and strawberry mixed fruit juice samples The average value of pH was decreased from 3.63 to 2.78 at α value (˂ 0.05).
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