PRODUCTION OF MIXED FRUIT USING FUSE LOCALLY SOURED CITRUS FRUITS ORANGE (CITRUS SILENCES) TANGERINE CITRUS RETICULATE) LEMON C GROUPS (CITRUS PARADOX). (#8608)

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 evduation  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