PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).

Overview
Cite Work

ABSTRACT

Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this order were blended together, sample A 9:5:1:1:1, B5:2:1:1:1: C 4:3:2:2:2: D6:1:1:1:1:1: Quality parameter tested and the result obtained are Vit C A 16.12,B 17. 34, C 24.20, D23.47 and E10.48 mgliooul. Tctoable acidity A 1.04, B1.06 C1.03, D1.08 and E1.O2 kgmlu3. total solid A12.06,B12.22, C13.14. D14.34 and 16.011. Specific griocty A 1.26, B1.11 C1.12,D1.11 and E1.13. Sensory evduation test showed that sample A 13 and C are the same at 5 1/1 significant deference. Sample C is greater in total solid. Sample A is the best accepted. The process is recommended for the production of mixed fruit juice.

TABLE OF CONTENT

Title Page

Approval page

Dedication

Acknowledgement

Abstract

Table of contents

CHAPTER ONE

Introduction

Aims and objective

CHAPTER TWO

2.0Literature review

2.1Classification

2.2Inorganic elements in citrus fruits

2.3Sugars in citrus fruits

2.4Essence in citrus fruits

2.5Organic acid in citrus fruits

2.6Lipids in citrus fruits

2.7Peptic substances in citrus fruits

2.8Pigments in citrus fruits

2.9Enzymes in citrus fruits

CHAPTER THREE

3.1Materials and methods

3.2Sources of raw material

3.3Production of fruit juice.

3.4Chemical /physical quality indices of fruit juice

CHAPTER FOUR

4.1Result and Discussion

CHAPTER FIVE

5.1Conclusion and Recommendation

Appendix

Reference

Read Download

PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX).

Related Works