Production of fruit squash from different local fruits Department:Food Science Technology By: bobyuzee Project ID: 1986 Rating: (3.1) votes: 16 Price:₦3000 Get the Complete MaterialAbstractFruit squash was produced from different fruits including pineapple, watermelon, orange and pawpaw. Standard methods of Association of Official Analytical Chemists (ADAC) were adopted in the determination of the physicochemical and sensory properties of the produced fruit squash. Moisture content ranged between 86.94% to 98.20, total solid between 1.80% to 13. 06, total titrable acidity between 0.41% to 0.98 citric acid, vitamin c between 7.80mg/100g to 46.31mg/100g, viscosity between 96.54 cpoise to 253.18 cpoise, pH 3.08 to 5.02, sugar 5.80 to 10.20, refractive index 1.308% to 1.490%. The sensory analysis was done using a point hedonic scale. There was a significant difference in taste, flavor, sweetness, general acceptability. However, taste between BOB and COC. There was no significant difference. ...Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Production and quality evaluation of cake produced from wheat flour and sweet potato flour