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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 [13]
Abstract: 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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Research Paper, Food Science, Ivory Coast, Volume 7 Issue 6, June 2018
Pages: 1129 - 1133Diagnosis and Characteristics of Street Food Consumption in a City with High Population Growth: Case of Daloa (Cote dIvoire)
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