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STUDY ON PREPARTION AND SHELF-LIFE OF MIXED JUICE BASED ON WOOD APPLE AND PAPAYA (Pages : 50 - 60)

M.G.F. CHOWDHURY, M.N. ISLAM, M.S. ISLAM, A.F.M. TARIQUL ISLAM, AND M.S. HOSSAIN

The experiment was conducted jointly in the laboratory of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh and Postharvest Technology Division, Bangladesh Agricultural Research Institute, Joydebpur, Gazipur during 2004 and 2005 to develop a suitable formulation for preparation of mixed wood apple–papaya juice. The fruits pulps were analyzed for its chemical composition and different formulations of mixed juices were prepared by different proportions of mixed wood apple-papaya pulp. Gum (acacia) and CMC (car boxy methyl cellulose) were used as a thickening agent. The prepared mixed juices were packed in glass bottle with lug cap and stored at room temperature for a period of 6 months. The products were analyzed for its keeping quality and acceptability at intervals of one month. It was revealed that the sedimentation was minimized by using CMC and found to be more effective for minimizing the sedimentation than gum (acacia). The prepared mixed juices were evaluated by a taste-testing panel for sensory attributes. The taste-testing panel opined that formulation T8 (13% mixed wood apple-papaya pulp+ 12.38% sugar + 0.25% citric acid + 0.5% CMC + 0.06% KMS) had the highest overall acceptability among other treatments.Download


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