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Project Details
| Department | Food Technology |
| Type | Project |
| Pages | 57 |
| Reference Style | YES |
| Format | MS Word & PDF |
| Reference No. | FTE0217 |
Abstract
ABSTRACT Pineapple (Ananas comosis) juice (PP) and Tiger``nut (Cyperus esculentus) milk (TN) were blended to a fruit drink. 100% pineapple was used as the control. The juice blend was stored for 72 hours at refrigerated temperature. The sensory analysis was carried out immediately after production. The physiochemical and microbial examination were carried out at 12, 24, 48 and 72 hours interval. Changes in pH, Total soluble solids, Total solids, Specific gravity and acidity were observed. The acidity increased (0.013-0.037) and pH of the drink decreased progressively during the storage period…
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Full material
₦ 5,000 $(29)
| Pages | 57 |
| Delivery | Instant, after payment |