Asian Food Science Journal

This study investigated the production of mixed fruit juices from pawpaw, watermelon and pineapple fruits, pawpaw and watermelon fruits. Fresh ripe fruits (pineapple, watermelon and pawpaw and watermelon) were washed, manually peeled, deseeded, sliced, squeezed and sieved to obtain pineapple, watermelon and pawpaw juice pawpaw and watermelon juice. The prepared juices were pasteurized at 85°C for 15 s,sec., packaged in air-tight plastic cans. The pineapple, watermelon and pawpaw juice and watermelon juice were blended in ratios of 100:0:0;0:100:0; 0:100:0; 20:20:60:20; 33.33:33.33:33.33; 60:20:20 and 40:30:30%. The juice samples were evaluated for physicochemical and sensory characteristics using standard procedures. The sensory results showed colour rating of (6.33 - 7.22), flavour (6.11 – 7.78), taste (6.44 – 7.78), and general acceptability of(6.89 – 8.00). Sample 100% PIN was rated the best (8.00) in general acceptability. However, all the juice samples were generally accepted. The physicochemical results showed the following range of values for titrabletitra table acidity (0.60 - 1.21%), total soluble solids (8.10 - 15.55%), total sugar (7.22 - 9.51%), pH (4.05 - 5.30) and vitamin C (4.80-17.00 mg/100g). Generally, the juice samples were within the regulatory specifications, and acceptable. The study showed that fruit juice with good physicochemical and sensory qualities could be formulated using pineapple, watermelon and using pineapple, pawpaw and watermelon blend. The formulated fruit juices could find domestic and industrial applications.