Microbial Quality, Physicochemical and Sensory Properties of Mixed Fruit Juice Subjected to Different Preservation Methods

Abstract

Microbial, physicochemical and sensory properties of mixed fruit juice produced from pineapple, orange, apple and lime was investigated using standard methods. The fruits were sliced, pulped using an electric blender and filtered separately with a clean muslin cloth. The individual fruit juices were blended in ratios, divided into three samples and preserve using high temperature pasteurization at 80oC for 15 minutes (HPS), Low temperature pasteurization (LPS)at 60oC for 30min (LPS) and the third samples was preserve with sodium metabisulphite (SFS). The total viable count ranges from 3.2 ×103 to 4.5× 103cfu/ml. Coliform count ranges from 1.0 to 2.8x 103cfu/ml, fungal count ranged from 1.5 × 103 to 2.6 × 103 cfu/ml there was no Salmonella count in all the samples. The pH, titratable acidity, total soluble sugars and vitamin C content ranged from, 3.4 to 4.1, 1.34 - 1.35 (lg/100g), 3.4 to 10.32%, 4.33 to 7.2 (1g/100g) respectively. Sensory evaluation of the samples revealed that there was significant difference at (p˂0.5) in colour, taste and overall acceptability among the mixed fruit samples. Sample HPS (High pasteurized sample) was found to be the most acceptable from all the other samples. However the pH, titratable acidity, vitamin c and microbial counts recorded lower values Thus, high temperature pasteurization is encourage for longer shelf life of fruit juice samples.