Evaluation of the Sensory Properties of Juice Produced From Soupsop and Carrot Blend
Evaluation of the Sensory Properties of Juice Produced From Soupsop and Carrot Blend
ABSTRACT
Soursop Fruit (Annona muricate) and carrot Vegetable (Daucus carota sub spsativus) were bought weighed and washed. The fruits and vegetables were milled into pulp for extraction of the juices. The extracted juice was measured and mixed in the ratio of 50:50, 70:30, 30:70, 60:40, of soursop and carrot respectively. The juice was homogenized to obtain a well blended mixed fruit and vegetable juice. The preparation was done under normal atmospheric temperature and pressure. Mean sensory scores in Appearance, Colour, Taste, Aroma, Mouth feel of the blended juice were significantly not different (p<0.05) from a popular market brand uses as a control. The overall acceptance of the juice prepared...