Key Features:

- No of Pages: 58

- No of Chapters: 05

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Introduction:

Abstract

Fix locally sourced citrus fruit (orange citrus sinners) tangerine (citrus reticulate) lemon citrus lemoni) (Lime (citrus aurantifolis) and Grape (citrus paradist) were mixed together to produce mixed fruit drink. Different ratios of orange, tangerine lemon, lime and Grape fruit juice in this order were blended together, sample A 9:5:1:1:1, B5:2:1:1:1: C 4:3:2:2:2: D6:1:1:1:1:1: Quality parameter tested and the result obtained are Vit C A 16.12,B 17. 34, C 24.20, D23.47 and E10.48 mgliooul. Tctoable acidity A 1.04, B1.06 C1.03, D1.08 and E1.O2 kgmlu3. total solid A12.06,B12.22, C13.14. D14.34 and 16.011. Specific griocty A 1.26, B1.11 C1.12,D1.11 and E1.13. Sensory evaluation test showed that sample A 13 and C are the same at 5 1/1 significant deference. Sample C is greater in total solid. Sample A is the best accepted. The process is recommended for the production of mixed fruit juice.

Table of Content

Title Page

Approval page

Dedication

Acknowledgement

Abstract

Table of contents

CHAPTER ONE

Introduction

Aims and objective

CHAPTER TWO

2.0 Literature review

2.1 Classification

2.2 Inorganic elements in citrus fruits

2.3 Sugars in citrus fruits

2.4 Essence in citrus fruits

2.5 Organic acid in citrus fruits

2.6 Lipids in citrus fruits

2.7 Peptic substances in citrus fruits

2.8 Pigments in citrus fruits

2.9 Enzymes in citrus fruits

CHAPTER THREE

3.1 Materials and methods

3.2 Sources of raw material

3.3 Production of fruit juice.

3.4 Chemical /physical quality indices of fruit juice

CHAPTER FOUR

4.1 Result and Discussion

CHAPTER FIVE

5.1 Conclusion and Recommendation

Appendix

Reference

Introduction

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