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 physicalchemical 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.