Study on preparation of pineapple (Ananas comosus) juice blended with winter melon (Benincasa hispida) juice

Abstract

In the present study, bottled fruit juice has been produced by mixing different ratios of pineapple (Ananas comosus L.) and winter melon (Benincasa hispida) juice. The suitable parameters for the preparation of juice products: the ratio of pineapple/winter melon juice preparation is 1:1, the water dilution/pineapple - winter melon juice is 1:1, the mixing saccharose ratio is 180Bx, the rate of addition of citric acid and pectin in the process is 0.1%. Physical-chemical, microbiological and sensory analysis were evaluated. The physical-chemical analysis showed that total dissolved solids is 180Bx, pH is 3.7, total acid is 2.72 g/l. Heat pasteurisation (900C for 15 minutes) was effective for inactivating the microbial flora in the juice blend, so the product could be kept under normal conditions for 8 weeks without preservatives. The mean overall acceptability scores of more than 16 for juice samples indicated the commercial scope for manufacturing good and nutritious pineapple juice blended with winter melon juice.