Physiochemical and sensory characteristic of juice produce from beetroot Department:Food Science Technology By: mrdelight Project ID: 5844 Rating: (5.0) votes: 1 Price:₦3000 Get the Complete MaterialAbstractThe physiochemical and sensory characteristics of fruit juice produced using a blend of beetroot and ginger were evaluated. Results of the physiochemical characteristics obtained shows the following range of values for pH (4.06– 4.219), total solids (13.00%– 19.45%), Refractive index (6.80obrix– 8.3obrix), specific density (1.02g/ml– 1.03g/ml) and specific gravity (1.02g/ml– 1.03g/ml). The Sensory qualities showed that colour, taste, aroma, mouth-fed and overall acceptability were 6.8 to 7.7, 6.5 to 7.9, 6.4 to 7.8, 6.4 to 7.4 and 6.4 to 8.1 respectively. Sample A (90% Beetroot: 10% Ginger) was adjusted. The best in overall acceptability (8.1). Generally, the fruit juice sample was within the regularity specifications, and are fit for consumption. ...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