Physico-Chemical Properties of Different Juices Orange, Tomato, Carrot and Pineapple
International Journal of Science and Research (IJSR)

International Journal of Science and Research (IJSR)
www.ijsr.net | Open Access | Fully Refereed | Peer Reviewed International Journal

ISSN: 2319-7064



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Research Paper | Food Science | India | Volume 6 Issue 12, December 2017

Physico-Chemical Properties of Different Juices Orange, Tomato, Carrot and Pineapple

Chaudhary Moni, Mishra Sunita

The study was carried out to determine the physic- chemical properties of mock tail juice produced from orange, tomatoes, carrot, pineapple. Smoothies & juices were developed by blending selected tropical Indian fruits pulps/juices. Fruit pulps from orange, tomato, carrot and pineapple juices were blended at various proportions by considering four individual properties such as pulpy, juicy, sweetness, sourness and colour to yield palatable smoothies without addition of external sugar and acidulant. Study the physic- chemical composition of fresh tomato, orange, carrot, pineapple and to standardize the recipe for orange, tomato, carrot, pineapple. Analysis such as total soluble solids, titratable acidity lycopene, vitamins A, C minerals and fibre, content.

Keywords: Blending juices, physic- chemical properties

Edition: Volume 6 Issue 12, December 2017

Pages: 204 - 207

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How to Cite this Article?

Chaudhary Moni, Mishra Sunita, "Physico-Chemical Properties of Different Juices Orange, Tomato, Carrot and Pineapple", International Journal of Science and Research (IJSR), https://www.ijsr.net/search_index_results_paperid.php?id=ART20178580, Volume 6 Issue 12, December 2017, 204 - 207

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