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Journal articles on the topic 'Mixed Fruit Juic'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Agomuo, J., I. Alaka, and Linda Akajiaku. "Microbiological Status of S oymilk- Fruit Juice Drink as Affected by Orange and Pineapple Juice Replacement." Current Research in Nutrition and Food Science Journal 2, no. 3 (2014): 153–58. http://dx.doi.org/10.12944/crnfsj.2.3.07.

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The effect of orange and pineapple fruit juice replacement on microbiological status of soymilk- fruit juice drink was studied. Soybean seeds, fresh ripe orange and pineapple fruits were processed into soymilk, and fruit juices respectively. The orange and pineapple juices were blended at equal proportion to get mixed fruit juice (MFJ). MFJ was used to replace soymilk (SM) at 10%, 20%, 30%, 40% and 50% levels without addition of any chemical preservatives. The microbiological status of the soy-mixed fruit juice (SMFJ) was evaluated. Microbial examination showed that bacteria count was higher i

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Inam, AKMS, MM Hossain, AA Siddiqui, and M. Easdani. "Studies on the Development of Mixed Fruit Marmalade." Journal of Environmental Science and Natural Resources 5, no. 2 (2013): 315–22. http://dx.doi.org/10.3329/jesnr.v5i2.14836.

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This study reports on processing of mixed fruit marmalades from malta, mango and pineapple juices at different ratios. Sensory attributes and storage studies of the mixed fruit marmalades were also evaluated. The fresh and fully mature fruits were used for this experiment. Chemical characteristics such as moisture, ash, acidity, pH, vitamin C, sugar and total soluble solids (TSS) of fruit juices and mixed fruit marmalades were determined. Variations in chemical constituents were observed among the juice and marmalade samples. S1 sample was found best of all samples with respect to chemical com

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Schiassi, Maria Cecília Evangelista Vasconcelos, Amanda Maria Teixeira Lago, Vanessa Rios de Souza, Juliana dos Santos Meles, Jaime Vilela de Resende, and Fabiana Queiroz. "Mixed fruit juices from Cerrado." British Food Journal 120, no. 10 (2018): 2334–48. http://dx.doi.org/10.1108/bfj-12-2017-0684.

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Purpose The purpose of this paper is to optimize a mixed juice made from Brazilian Cerrado fruits (cagaita, mangaba and marolo). Design/methodology/approach The juices were evaluated by rheological, physical, physicochemical, nutritional and sensory acceptance analyses. The mixture design is a widely used tool for product optimization, allowing the determination of factors, combinations and levels that provide best responses. Findings The results show that using mangaba pulp negatively contributed to juice acceptance, but resulted in the highest ascorbic acid content. The treatments produced u

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Chiamaka, Onukogu Stella, and Ogunniyi Damilola Ebenezer. "Evaluation of Physiochemical, Nutritional, Sensorial, and Microbiological Properties of Juice Blends Produced from Parkia biglobosa Pulp and Ixora coccinea Fruits." Journal of Science and Mathematics Letters 11, no. 2 (2023): 29–38. http://dx.doi.org/10.37134/jsml.vol11.2.4.2023.

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This study was carried out to determine the physicochemical, proximate, microbial, and sensory properties of juice blends made from Parkia biglobosa pulp and Ixora coccinea fruit. The P. biglobosa pulps and I. coccinea fruits were blended in different ratios of sample A (100% P. bigblosa pulp), sample B (100% I. coccinea fruit), sample C (50% P. bigblosa pulp; 50% I. coccinea fruit), sample D (30% P. bigblosa pulp; 70% I. coccinea fruit), E (70% P. bigblosa pulp; 30% I. coccinea fruit). The physicochemical parameters assessed include pH, titratable acidity, and vitamin C content. The proximate

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Legodi, Lesetja Moraba, Maleho Annastasia Lekganyane, and Kgabo L. Maureen Moganedi. "Morula Tree: From Fruit to Wine through Spontaneous Fermentation and the Potential of Deriving Other Value-Added Products." Processes 10, no. 9 (2022): 1706. http://dx.doi.org/10.3390/pr10091706.

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Sclerocarya birrea (Morula tree) is one of the indigenous trees bearing wild fruits with various applications in the African communities. Wine is a globally known beverage usually made from grapes; however, recently, other fruits, including wild fruits with a considerable amount of sugars, can be used for making wines. The marula fruit wine is also important in many communities for cultural activities and can be enjoyed by people of varying age groups depending on the age of the product. In recent years, there has been growing interest in shifting from traditional marula winemaking to developi

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BLESSING CHIDI, OBASI, and LOIS UKPOJU. "EVALUATION OF PHYSIOCHEMICAL, SENSORY AND MICROBIAL QUALITIES OF MIXED FRUITS JUICE FROM WATERMELON AND LIME FRUITS." Greener Journal of Agricultural Sciences 13, no. 3 (2023): 198–207. https://doi.org/10.15580/gjas.2023.3.092123099.

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This study investigated the evaluation of physiochemical, sensory and microbial qualities of mixed fruit juices from blends of watermelon and lime fruits. The mixed fruit juices were extracted using juice extractor, blended and mixed in the ratios of 90:10,85:15,80:20,50:50 and 100% respectively. The juice samples were pasteurized at 85oC for 5 minutes. All the analyses were carried out using standard methods for physiochemical parameters which included pH, titratable acidity, brix(%) crude protein, crude fiber, moisture content, ash, fat, carbohydrate, vitamin C and some mineral elements such

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Davies, F. S., M. W. Fidelibus, and C. A. Campbell. "220 Gibberellic Acid Tank Mix and Adjuvant Effects on Peel and Juice Quality of `Hamlin' Oranges." HortScience 34, no. 3 (1999): 480A—480. http://dx.doi.org/10.21273/hortsci.34.3.480a.

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An experiment was conducted to determine if gibberellic acid (GA; ProGibb, Abbott Labs) can be mixed with Aliette or Agri-Mek and oil to reduce application costs, without reducing GA efficacy, and if Silwet and Kinetic adjuvants enhance GA efficacy. Five tank mixes were tested along with a nonsprayed control. The tank mixes included: 1) GA, 2) GA + Silwet, 3) GA + Kinetic, 4) GA + Silwet + Aliette, and 5) GA + Silwet + Agri-Mek + oil. All compounds were applied at recommended concentrations. In September, ≈24 L of each tank mix was applied with a hand sprayer to mature `Hamlin' orange trees [C

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Febrianti, Novi, Haris Setiawan, and Rahmat Krestianto. "The Protective Effect of Tropical Fruit Juice on Histopathological of Kidney Wistar Rats After Exposed Cigarette Smoke." Ahmad Dahlan Medical Journal 1, no. 2 (2020): 18–32. http://dx.doi.org/10.12928/admj.v1i2.3132.

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Cigarette smoke is a toxic compound that can interfere with physiological effects and damage the organ systems in the body. The effects of free radicals arising from cigarette smoke can be neutralized by consuming antioxidant compounds. The research aims to look at the protective effects of mixed juice from tropical fruits that grow in Indonesia to the histopathological picture of the kidney of wistar rats exposed to cigarette smoke. There were 35 rats used and divided into 5 treatment groups consisting of K (without treatment), K- (cigarette smoke exposed), P1 (strawberry and guava juice mixe

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Kumar, Vikrant, Mohd Nayeem Ali, and Anjali Jakhar. "Formulation of mixed fruits wine and its quality assessment during storage." INTERNATIONAL JOURNAL OF AGRICULTURAL SCIENCES 19, no. 2 (2023): 420–23. http://dx.doi.org/10.15740/has/ijas/19.2/420-423.

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The mixture of fruits pulp containing low sugar and thus sugar level will adjust from 25 oBrix by using sugar solution. The juice will yeast by saccharomyces cerevisiae with 1%. The Specific Gravity of mixed fruit wine showed an increasing trend for all the treatments with fermentation period upto 0, 30, 60 and 90 days. The TSS largely affects the various physic-chemical parameters of fermented wine. Sugar is the main substrate for fermentation of fruits juice into alcohol. The specific gravity of the wine was found to be decreased with increase in sugar per cent. The highest value of alcohol

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Matsuura, Fernando César Akira Urbano, Marília Ieda da Silveira Folegatti, Ricardo Luís Cardoso, and Daniel Costa Ferreira. "Sensory acceptance of mixed nectar of papaya, passion fruit and acerola." Scientia Agricola 61, no. 6 (2004): 604–8. http://dx.doi.org/10.1590/s0103-90162004000600007.

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Nectars are beverages formulated with the juice or pulp of one or more fruits, plus water and sugar in concentrations resulting in a "ready-to-drink" product. Recently, the market for such products has greatly expanded. Fruit mixtures present a series of advantages, such as the combination of different aromas and flavors and the sum of their nutritional components. The objective of this work was to develop a nectar based on papaya pulp and passion fruit juice, enriched with the vitamin C present in acerola pulp, optimizing the formulation using sensory consumer tests and a response surface sta

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Kleinheinz, Andreas, Ute Lepp, Björn M. Hausen, Arnd Petersen, and Wolf-Meinhard Becker. "Anaphylactic reaction to (mixed) fruit juice containing dragon fruit." Journal of Allergy and Clinical Immunology 124, no. 4 (2009): 841–42. http://dx.doi.org/10.1016/j.jaci.2009.05.025.

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Sidehabi, Sitti Wetenriajeng, Mutmainnah, and Saiful Ashar. "Controlling System of Automatic Microcontroller for Passion Fruit Juice Extractor." Inspiration: Jurnal Teknologi Informasi dan Komunikasi 13, no. 2 (2023): 110–21. http://dx.doi.org/10.35585/inspir.v13i2.62.

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The fruits are squeezed to extract their concentrate in fruit processing factories or industries, especially for the purple passion fruit variety. However, separating seeds from the fruit pulp uses a blender, resulting in a mixture of seeds and pulp. In this industry, seeds and fruit pulp are separated using a spinner machine and operated manually by operators. So, adding an automatic mechanism has the potential for optimization and improvement. This research aims to develop a passion fruit squeezing machine with maintenance and automation, upgrading the passion fruit filtering and squeezing s

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Novgorodska, N. V., I. M. Bernyk, and S. M. Ovsienko. "Juice drinks based on vegetable raw materials." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 26, no. 101 (2024): 70–76. http://dx.doi.org/10.32718/nvlvet-f10111.

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Numerous scientific studies have repeatedly proved the importance of consumption of fresh vegetables and fruits for human health. Natural juices from vegetables and fruits are a concentrated form of vitamins, minerals and antioxidants. Vegetable juices help absorb nutrients at a high rate. When consuming vegetables in the form of juice, β-carotene is absorbed faster, which contributes to the normal formation of the skin and strengthening of the mucous membranes. The purpose of the research is to develop a technology for the production of juice drinks based on vegetable raw materials with a bal

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Alkutbe, Rabab, Kathy Redfern, Michael Jarvis, and Gail Rees. "Nutrient Extraction Lowers Postprandial Glucose Response of Fruit in Adults with Obesity as well as Healthy Weight Adults." Nutrients 12, no. 3 (2020): 766. http://dx.doi.org/10.3390/nu12030766.

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Fruit consumption is recommended as part of a healthy diet. However, consumption of fruit in the form of juice is positively associated with type 2 diabetes risk, possibly due to resulting hyperglycemia. In a recent study, fruit juice prepared by nutrient extraction, a process that retains the fiber component, was shown to elicit a favorable glycemic index (GI), compared to eating the fruit whole, in healthy weight adults. The current study expanded on this to include individuals with obesity, and assessed whether the nutrient extraction of seeded fruits reduced GI in a higher disease risk gro

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15

Boondaeng, Antika, Sumaporn Kasemsumran, Kraireuk Ngowsuwan, et al. "Comparison of the Chemical Properties of Pineapple Vinegar and Mixed Pineapple and Dragon Fruit Vinegar." Fermentation 8, no. 11 (2022): 597. http://dx.doi.org/10.3390/fermentation8110597.

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Pineapples are a tropical fruit with high nutritional value and high vitamin and sugar contents. In this study, low-grade pineapples were fermented to produce vinegar using surface culture fermentation (SCF), which involved the addition of dragon fruit juice, to compare the quality and antioxidant activity of different preparations of vinegar. The highest acetic acid concentration (7.35%) was obtained from pineapple vinegar after 20 days of incubation. Vinegar made from mixed pineapple and dragon fruit juice without peel and vinegar with pineapple and dragon fruit juice with peel had acetic ac

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Chaithep, Chanikan, and Somchai Jomduang. "Effect of Biological Combined with Ultrasonic Extraction and Solvent Extraction on Resveratrol and Anthocyanin Content of Ripe Mulberry Fruits." Journal Of Agrobiotechnology 13, no. 1 (2022): 50–60. http://dx.doi.org/10.37231/jab.2022.13.1.297.

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Resveratrol and anthocyanins are important photochemicals that had high potential for health benefits. Thailand can produce a lot of mulberry fruits that are able to use for as raw material for resveratrol and anthocyanin extraction. This research aimed to find out the optimal process for resveratrol and anthocyanin extracted from ripe mulberry fruits. Mulberry fruits from Chiang Mai variety which were harvested from mixed ripening stage were suitable for using as raw material, because of its high value of resveratrol and anthocyanin content. In this study, two extraction methods were investig

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Charles, Denys J., Amots Hetzroni, and James E. Simon. "Electronic Sensing of Volatiles from Tomato Juice as a New Technology for Quality Control and Detection." HortScience 30, no. 4 (1995): 811B—811. http://dx.doi.org/10.21273/hortsci.30.4.811b.

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Recent developments in electronic odor-sensing technology has opened the opportunity for non-destructive, rapid, and objective assessment of food quality. We have developed an electronic sensor (electronic sniffer) that measures aromatic volatiles that are naturally emitted by fruits and fruit products. The ability of our sniffer to detect contamination in fruit juice was tested using tomato juice as a model system. Tomato juice was extracted from cultivar Rutgers and divided into eight glass jars of 300 g juice each. The jars were divided into two treatments: the control jars contained tomato

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SIDEHABI, Sitti Wetenriajeng. "Design and Build of Control System Automatic Microcontroller for Passion Fruit Juice Extractor." Electrotehnica, Electronica, Automatica 73, no. 1 (2025): 96–102. https://doi.org/10.46904/eea.25.73.1.1108010.

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In fruit processing factories or industries, especially for purple passion fruit variety, the fruits are squeezed to extract passion fruit concentrate. However, the separation of seeds from the fruit pulp is currently done using a blender, resulting in a mixture of seeds and pulp. In the passion fruit syrup industry, seeds and fruit pulp are separated using a spinner machine. However, a few of the passion fruit squeezing spinner machines that have been designed are still operated manually by operators. This means there is potential for optimization and improvement by adding an automatic mechan

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Gayathri K, Karpagavel L, Murugavel K, and Manikandan N. "An in-vitro study to compare and evaluate the anti-diabetic effect of mixed fruit juice nanoemulsion with acarbose." International Journal of Research in Pharmaceutical Sciences 12, no. 1 (2021): 72–76. http://dx.doi.org/10.26452/ijrps.v12i1.3936.

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Diabetes has become a global health concern, its management lies hugely on expensive medical care and monitoring; thus the need to investigate possible alternatives to reduce treatment cost and also to reduce the side effects of commonly used anti diabetic drugs. This study aims to assess the anti-diabetic effect of mixed fruit juice nanoemulsion of Coccinia grandis, Punica granatum and Phyllanthus emblica. Mixed fruit juice nanoemulsion were prepared in the ratio of VCO oil:water:surfactant- 32:36:32 (%w/w). characterization parameters of mixed fruit juice nanoemulsion including PH, zeta pote

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Jothi, JS, P. Karmoker, and K. Sarower. "Quality assessment of mixed fruit squash: physico-chemical analysis, sensory evaluation and storage studies." Journal of the Bangladesh Agricultural University 12, no. 1 (2014): 195–201. http://dx.doi.org/10.3329/jbau.v12i1.21412.

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Fruits and vegetables belong to an essential class of foods that supply human diet with nutritive requirements including vitamins and minerals which are essential for normal body health and function. The study was carried out to determine the physico-chemical analysis and sensory qualities of mixed fruit squash. Carrot (Drocus carota), papaya (Carica papaya) and banana (Musa sapientum) juice were standardized to produce mixed squash which was stored for 9 weeks in sterilized glass bottles at room temperature. Marginal changes in pH, total soluble solids, acidity and vitamin C were observed. Es

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Leniwita, Hasian, Adventus Adventus, and I. Made Mertajaya. "Efektivitas Konsumsi Mixed Jus Mentimun dan Belimbing terhadap Penurunan Tekanan Darah pada Klien Hipertensi." Journal of Telenursing (JOTING) 6, no. 2 (2024): 1790–96. http://dx.doi.org/10.31539/joting.v6i2.10487.

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This study aims to determine the effect of giving a mixture of star fruit and cucumber juice on reducing blood pressure in the elderly at Panti Sasana Tresna Werdha (PSTW) Ria, Jakarta development. The method used is a one-group pre-test and post-test design approach. Population and sampling used simple random sampling techniques with a total of 30 respondents. The research results show the results of univariate and bivariate analysis with the t-test p.value = 0.000. This shows that the administration of a mixture of star fruit and cucumber juice has a significant effect on reducing blood pres

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Zulaikha, Layla Imroatu, and Yulia Paramita. "PENGGUNAAN JUS KULIT BUAH NAGA UNTUK MENGATASI NYERI SAAT MENSTRUASI (DISMENOREA)." Jurnal Ilmiah Kebidanan (Scientific Journal of Midwifery) 5, no. 1 (2019): 16–20. http://dx.doi.org/10.33023/jikeb.v5i1.244.

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ABSTRACTMenstrual pain, or medical dysmenorrhea, is pain in the lower abdomen during menstruation and can also be felt on the hips, lower back, or thighs. The pain is convulsive (convulsions), which are felt by some women at the beginning of menstruation. Dysmenorrhoea can also be overcome non-pharmacologically, which can naturally reduce the intensity of the pain. This research is an experimental analytical research that is a research on the level of naturalness (setting) where research is in addition to survey research and naturalistic (qualitative). Essentially, experimental research is to

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Novotná, P., A. Landfeld, K. Kýhos, M. Houška, and J. Strohalm. "Use of helical ribbon mixer for measurement of rheological properties of fruit pulps." Czech Journal of Food Sciences 19, No. 4 (2013): 148–53. http://dx.doi.org/10.17221/6599-cjfs.

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Fruit pulps contain fine particles of the flesh of the original fruit that are suspended in the fruit juice. This suspension has a tendency to settling or separation during measurements of its rheological properties in the rotational rheometer with coaxial cylinders (especially if the greater gap is used). In this case the use of a mixer is convenient. The mixer can serve as a tool for measurement of rheological properties and at the same time it can prevent the settling and it is not sensitive to the occurrence of greater particles in the measured fluid. The helical ribbon mixer was used in t

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Kantachote, Duangporn, Worrapanit Chansuwan, Chakree Thongraung, and Nualpun Sirinuipong. "Anti-salmonella potential and antioxidant activity of fermented fruit-based juice by lactic acid bacteria and its biotransformation." Functional Foods in Health and Disease 11, no. 8 (2021): 368. http://dx.doi.org/10.31989/ffhd.v11i8.813.

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Background: Lactic acid bacteria-based fermentation clearly contributes to improving nutritional value and exhibits various health benefits. The demand for non-dairy functional beverages, such as fruit beverages, as an alternative vehicle for probiotics is increasing because of lifestyle choices or health conditions. Therefore, the objective of this study was to evaluate the anti-Salmonella potential and antioxidant activity of fermented fruit-based juice by lactic acid bacteria and its biotransformation. Methods: In this study, to produce the fermented fruit-based juice (FFJ), the mixed fruit

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Achir, Nawel, Adrien Servent, Marvin Soto, and Claudie Dhuique-Mayer. "Feasibility of Individual Carotenoid Quantification in Mixtures Using UV-Vis Spectrophotometry with Multivariate Curve Resolution Alternating Least Squares (MCR-ALS)." Journal of Spectroscopy 2022 (February 9, 2022): 1–13. http://dx.doi.org/10.1155/2022/4509523.

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A fast and low-cost analytical method to determine the concentrations of carotenoids (β-carotene, lutein, and lycopene) from mixed standard solutions or from fruit extracts (kiwi fruits, tomato paste, pink grapefruit juice, kiwi-pineapple smoothie, and apricot nectar) was tested. The methodology was based on UV-Vis spectrophotometry and Multivariate Curve Resolution-Alternating Least Squares (MCR-ALS). Results showed that relative concentrations of β-carotene, lutein, and lycopene in solvent were successfully determined by this technique with an error inferior to 6%. In real extracts, the proc

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Oludare, Agunbiade Shadrach, Afolabi Olakunle Bamikole, and Mabayoje Samson Olatunde et. al. "Assessment of Nutritional Quality and Physico-Chemical Properties of Semi-Commercially Produced Mixed Fruit Juice From Citrullus lanatus, Citrus sinensis and Citrus paradise." Journal of Agriculture and Crops, no. 92 (March 24, 2023): 205–10. http://dx.doi.org/10.32861/jac.92.205.210.

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Nutritional quality, a value added measure has recently been emphasized as an important consideration in the production of commercially available fruit juices in order to promote health and wellness of the consumers. Therefore, this study was designed to investigate the nutritional value of a laboratory produced mixed fruit juice using fresh samples of water melon, Citrullus lanatus; grape, Citrus paradisi and sweet orange, Citrus sinensis, under strict cleanliness. The microbiological assessment of fruit juices was carried out and raw untreated fruit juices were all coliform free. The mixed f

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JM, Carbonell-Capella, Jesus Blesa, Frígola A, and Esteve MJ. "Study of the interactions of bioactive compounds and antioxidant capacity of an exotic fruits beverage that sweetened with stevia." MOJ Food Processing & Technology 7 (September 9, 2019): 79–86. http://dx.doi.org/10.15406/mojfpt.2019.07.00224.

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A functional beverages, with a high content in bioactive compounds, based on exotic fruits (mango juice, papaya juice and acai) mixed with orange juice, oat and sweetened with different concentrations (0, 1.25 and 2.5%w/v) of Stevia rebaudiana (Stevia) extracts, a natural source of non-caloric sweeteners (steviol glycosides) were formulated and studied. Ascorbic acid, total carotenoids, total phenolics, anthocyanins, total antioxidant capacity (TEAC and ORAC methods) and steviol glycosides were evaluated. Beverages sweetened with 1.25 and 2.5% (w/v) Stevia showed a significant increase (3-fold

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Chiavaroli, Laura, Annette Cheung, Sabrina Ayoub-Charette, et al. "Important Food Sources of Fructose-Containing Sugars and Adiposity: A Systematic Review and Meta-Analysis of Controlled Feeding Trials." Current Developments in Nutrition 5, Supplement_2 (2021): 1017. http://dx.doi.org/10.1093/cdn/nzab053_010.

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Abstract Objectives Sugar-sweetened beverages (SSBs) have been linked to weight gain. It is unclear if other food sources of fructose-containing sugars behave similarly. We conducted a systematic review and meta-analysis of controlled feeding trials to assess the effect of different food sources of fructose-containing sugars on body weight and markers of adiposity. Methods MEDLINE, Embase, and the Cochrane Library were searched through January 2020 for controlled feeding trials ≥2 weeks on the effect of fructose-containing sugars. Trial designs were prespecified by energy control: substitution

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Le Anh, Tuan, and Loi Nguyen Van. "Application of pectinase enzyme preparations for extraction and recovery of passion fruit juice (Passiflora edulis) from Cao Bang province." Journal of Science Natural Science 68, no. 1 (2023): 53–62. http://dx.doi.org/10.18173/2354-1059.2023-0005.

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Cao Bang is a province with favorable natural conditions for the development of passion fruit trees (Passiflora edulis). Passion fruit is rich in nutritional values, such as protein, sugar, vitamins, minerals, phenolic acids, and flavonoids. The addition of pectinase enzyme preparation has the effect of breaking down the cell wall of passion fruit flesh, contributing to increasing the yield of fruit juice. The objective of this study is the application of pectinase enzyme preparations to exploit and recover passion fruit juice from Cao Bang province. The study has determined extraction and rec

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Jafrin, Shamina, F. A. Dilruba, Md. Kamal Uddin, Isidore Gomes, and Md. Emdadul Islam. "Uses of Natural Fruit (Diospyros Embrypteris Pers) as a Rot-Proofing Agent." DIU Journal of Science & Technology 4, no. 1 (2024): 14–17. https://doi.org/10.5281/zenodo.13690846.

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Two different types of hessian fabrics (sized and desized) were treated with unripe natural fruit juice ( Botanical Name: Diospyros embrypteris Pers) and copper sulphate solution. The physico-chemical properties of the treated fabrics were determined and made nursery pots for seedling to improve the longevity of rot-proof nursery pot. It was observed that 5% copper sulphate solution treated nursery pots posseses longevity 5.5 months but the extract of natural fruit juice mixed with 5% copper sulphate solution treated sample increases the longevity of nursery pot about eleven months. At the sam

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Bolarinwa, I. F., T. E. Aruna, A. O. Abioye, and O. E. Adelakun. "Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice." Agrosearch 20, no. 1 (2020): 34–44. http://dx.doi.org/10.4314/agrosh.v20i1.4s.

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Cashew is a tree crop that is valued for its nuts, with the fleshy fruits (cashew apple) receiving little attention due to its high acidity. In this study, ascorbic acid, total solid, total soluble solid, pH, titratable acidity and microbial stability of cashew-pawpaw juice prepared by mixing varying proportions (90:10, 80:20, 70:30, 60:40, 50:50) of raw or steamed cashew and pawpaw puree were evaluated. Increased in ascorbic acid (10.20-23.96 mg/100 g), total solid (8.03-12.37%), total soluble solid (1.37-3.5%) and pH (3.68-4.65) were recorded for the cashew-pawpaw juice samples. The titratab

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Rorizki, Fitri. "Analisis Profil Usaha Angkringan Sop Buah Durian Raja Medan." Khidmatussifa: Journal of Islamic Studies 2, no. 2 (2023): 108–17. http://dx.doi.org/10.56146/khidmatussifa.v2i2.83.

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In terms of raw materials, capital, labor, production, business management, and the amount of profit made, this study seeks to identify and assess the business profile of angkringan soup raja fruit in Medan. In December 2022, the study was done for a month. The information used was both primary and secondary, collected through interviews with the proprietor of the fruit soup company and descriptively examined in the form of tables and figures. According to the research's findings, the Medan Durian Fruit Soup Company is an angkringan, or small firm, with its own capital, 2 employees, and a prim

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Kumar, Lalit, Vivak Kumar, and Sanjay Kumar Singh. "Development and Quality Evaluation of Mixed Fruit (Carrot and Kinnow) based RTS." Madras Agricultural Journal 101, June (2014): 176–82. http://dx.doi.org/10.29321/maj.10.001177.

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Experimental studies were conducted for the production of kinnow and carrot based RTS beverage and its quality evaluation. The quality attributes comprised of acidity, pH, optical density, TSS, ascorbic acid, total plate count and sensory quality parameters on 9- point hedonic scale. Evaluation of quality parameters were done for fresh as well as stored RTS samples at 0, 15, 30, 45, 60, 75 and 90 days of storage under different storage conditions. RTS beverage kinnow and carrot samples were packed in glass bottles. The TSS and acidity of kinnow and carrot RTS beverage increased with increase i

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Angami, Thejangulie, S. R. Assumi, H. Kalita, et al. "Preparation and evaluation of fresh pineapple, passion fruit and ginger blended ready-to-serve drink." Environment Conservation Journal 24, no. 3 (2023): 63–66. http://dx.doi.org/10.36953/ecj.16252518.

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Preliminary work was executed at the processing laboratory of ICAR (Research complex) for NEH Region, Arunachal Pradesh Centre, Basar, to prepare and assess the physico-chemical properties of fresh juice blends. The experiment comprised of nine treatments consisting of fresh pineapple, passion fruit and ginger juice blends in different ratios following CRD with three replications. It was found that the treatment (T5) passion fruit-ginger juice at the ratio of 90:10 blended RTS beverage exhibited the highest pH (4.33), ascorbic acid (18.73 mg per 100 ml) and beta carotene (245.33 µg per 100 ml)

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Nurhayati, Nurhayati. "Pengaruh Pemberian Jus Buah Mengkudu (Morinda citrifolia) dalam Air Minum Terhadap Penampilan Ayam Broiler Jantan." Jurnal Agripet 8, no. 1 (2008): 39–44. http://dx.doi.org/10.17969/agripet.v8i1.607.

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Effect of noni (Morinda citrifolia) fruit juice in drinking water on male broiler chicken performanceABSTRACT. The present study was conducted to determine the effect of Noni (Morinda citrifolia) fruit juice in drinking water on male broiler chicken performance. The study used 100 male broiler chicken at 3 days of age strain Platinum MB 202 produced by PT. Multi Breeder Adhirama Indonesia (Grup PT Jafpa Comfeed Indonesia) Bandar Lampung. The study was assigned into The Completely Randomized Design with 5 treatments and 4 replications. Chicken were housed in 20 unit colony cages in size 100 x 5

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Nurjanah, Siti, Qonitatin Wafiyah, Winiati P. Rahayu, and C. C. Nurwitri. "Titik Kritis Keamanan Pangan pada Tahap Pengolahan dan Penyajian Beberapa Jenis Minuman Es." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 8, no. 2 (2022): 80–87. http://dx.doi.org/10.29244/jmpi.2021.8.2.80.

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In small vendors, iced beverages potentially contain microbiological and chemical hazards. The objective of this study was to identify critical points of hazard during processing and serving steps various types of most popular iced beverages. Based on processing step, there were identified nine types of iced beverages i.e. coconut, grass jelly, sliced fruit, orange, mixed, cendol, juice, blended and flavouring ice. The study was conducted by observation 90 vendors addressed to processing step, utilities, and environ-mental condition at low, middle and high economic scale of vendors. The critic

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Aryaee, Hadis, Davood Zare, Peiman Ariaii, Saeed Mirdamadi, and Shahram Naghizadeh Raeisi. "Production of a mixed fruit juice powder using mixture analysis and a fuzzy model." International Food Research Journal 30, no. 4 (2023): 1049–65. http://dx.doi.org/10.47836/ifrj.30.4.21.

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The present work aimed to find a mixed fruit juice powder with high antioxidant activity and sensory score. A two-step fuzzy algorithm and fuzzy toolbox were applied to produce acceptable sensory data for the mixture analysis design. The mixture design was then analysed using two responses of sensory and antioxidant activity, and the optimised beverage consisted of red grape (20.4%), mulberry (75.6%), and strawberry (4.0%). As compared to single fruit juices, the selected mixture yielded high content of phenolic compounds with desirable antioxidant activity and sensory score. Spray- and freeze

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Jan, Ray A. Aribuabo. "Growth Response and Yield Performance of Green and Bulb-type Multiplier Onion (Allium cepa gr. aggregatum) Applied with Foliar Organic Concoctions." ISRG Journal of Multidisciplinary Studies (ISRGJMS) II, no. VIII (2024): 20–29. https://doi.org/10.5281/zenodo.13368439.

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<strong>Abstract</strong> <em>This study aimed to evaluate the effects of different foliar organic concoctions on the growth and yield of multiplier onions (Allium cepa var. aggregatum). The treatments included a Farmers’ practice (Control) and four foliar organic concoctions: Oriental Herbal Nutrient, Fermented Plant Juice, Fermented Fruit Juice and Kuhol Amino Acid. Key parameters measured were plant height, number of leaves, leaf length, bulb diameter, neck diameter, and yield, both in terms of average and total weight. The results demonstrated that Fermented Fruit Juice consistently

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Samreen, Ch V. V. Satyanarayana, L. Edukondalu, Vimala Beera, and V. Srinivasa Rao. "Membrane Fouling Dynamics in the Clarification of Pomegranate Juice Using Egg Albumin Pretreatment: A Study on Hermia’s Empirical Models." Archives of Current Research International 25, no. 1 (2025): 134–50. https://doi.org/10.9734/acri/2025/v25i11045.

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The present study investigated membrane fouling during the clarification of pomegranate juice after pretreatment with egg albumin. Pomegranate (Punica granatum L., Punicaceae) is a popular tropical non-citrus fruit known for its attractive aroma, refreshing flavor, and favorable Brix/acid ratio. This juice is commonly used in fruit-based beverages, either alone or mixed with other fruit juices. Pomegranates of the (cv. Ganesh) variety, sourced from the local market in Bapatla, Guntur District, Andhra Pradesh, were chosen for their high juice yield preferred by many juice processors and vendors

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Cao, Huaqiang, Meiyu Bai, Yueyue Lou, et al. "Optimization of the Brewing Process and Analysis of Antioxidant Activity and Flavor of Elderberry Wine." Fermentation 9, no. 3 (2023): 276. http://dx.doi.org/10.3390/fermentation9030276.

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Fruit wines have high nutritional value and good palatability. However, fruit wine made from a single fruit type does not have good enough flavor and nutritional quality. Therefore, flavorsome fruit wines made from a variety of fruits should be developed as a matter of urgency. In this study, the raw material of elderberry wine was used to explore the production technology of mixed juice wines; the fruits selected were apple, lychee, pear, blueberry, and elderberry. We utilized a single-factor experiment and the response surface method (RSM) approach to optimize the fermentation procedures; th

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Trappey, Alfred F., and Charles E. Johnson. "(377) Consumer Acceptance of Mayhaw (Crataegus opca Hook. and Arn.) Fruit Juice Blended with Muscadine (Vitisrotundifolia Michx.) Grape Juice." HortScience 40, no. 4 (2005): 1068A—1068. http://dx.doi.org/10.21273/hortsci.40.4.1068a.

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Growth in juice-based products is supported by an increasing consumer base, which perceives fruit and fruit-based beverages as an integral component of nutritious food types that can benefit health. New flavor combinations, as well as added ingredients (i.e., vitamins) continue to help boost juice appeal as a nutraceutical. New juice-based food products such as blends, jellies, marinades, and pastry fillings could benefit from the unique flavor attributes specific to mayhaw fruit juice. Juice from one cultivar of muscadine grape (Vitisrotundifolia Michx.) `Carlos' (bronze skinned) was mixed wi

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Yusmarini, Yusmarini, Emrinaldi Emrinaldi, and Vonny Setiaries Johan. "Karakterisasi Mutu Kimiawi, Mikrobiologi Dan Sensori Sari Buah Campuran Nanas Dan Semangka." Jurnal Teknologi dan Industri Pertanian Indonesia 7, no. 1 (2015): 18–23. http://dx.doi.org/10.17969/jtipi.v7i1.2829.

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(Chemical, Microbiological And Sensory Characteristics Of Mixed Pineapple And Watermelon Juice)ABSTRACT. Fruit juice is widely known as beverage that rich of vitamins. The aims of this study were to determine the chemical, microbiological and sensory quality of pineapple juice mixed with watermelon juice and to find the best treatment. Research was conducted experimentally using a completely randomized design with five treatments and three replications. The results showed that increasing watermelon juice will increase the moisture content and pH value, on the other hand will decrease total dis

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Gayathri K, Murugavel K, Karpagavel L, and Manikandan N. "A study to formulate the synthesis and characterization of mixed fruit juice nanoemulsion." International Journal of Research in Pharmaceutical Sciences 11, SPL4 (2020): 1118–23. http://dx.doi.org/10.26452/ijrps.v11ispl4.4252.

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An advanced mode of drug delivery system will overcome the major drawbacks associated with conventional drug delivery systems. Nanoemulsions are clear, thermodynamically stable mixtures of oil, water, surfactant and co-surfactant. These are the oil-in-water type of emulsions with the average droplet size ranging from 5 nm to 100 nm. Nanoemulsions are thermodynamically stable transparent or translucent dispersions of oil and water stabilized by an interfacial film of surfactant and co-surfactant molecules having a droplet size of less than 100 nm. Parameter that are to be used for its character

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Grobelna, Kalisz, and Kieliszek. "The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties." Biomolecules 9, no. 11 (2019): 744. http://dx.doi.org/10.3390/biom9110744.

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Apple juice is rich in phenolic compounds that are important as natural antioxidants. In turn, blue honeysuckle berry juice is a valuable source of bioactive ingredients and can be an interesting and beneficial supplement to fruit juices. The aim of this study was to examine the physicochemical and sensory properties of the newly designed mixture of apple juice and blue honeysuckle berry juice. The addition of blue honeysuckle berry juice to apple juice had a significant effect on the content of anthocyanin and vitamin C in the newly designed fruit juices. After production, the content of anth

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Qi, XinYe, Laura Chiavaroli, Danielle Lee, et al. "Effect of Important Food Sources of Fructose-Containing Sugars on Inflammatory Biomarkers: A Systematic Review and Meta-Analysis of Controlled Feeding Trials." Nutrients 14, no. 19 (2022): 3986. http://dx.doi.org/10.3390/nu14193986.

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Background: Fructose-containing sugars as sugar-sweetened beverages (SSBs) may increase inflammatory biomarkers. Whether this effect is mediated by the food matrix at different levels of energy is unknown. To investigate the role of food source and energy, we conducted a systematic review and meta-analysis of controlled trials on the effect of different food sources of fructose-containing sugars on inflammatory markers at different levels of energy control. Methods: MEDLINE, Embase, and the Cochrane Library were searched through March 2022 for controlled feeding trials ≥ 7 days. Four trial des

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Boondaeng, Antika, Sumaporn Kasemsumran, Kraireuk Ngowsuwan, et al. "Fermentation Condition and Quality Evaluation of Pineapple Fruit Wine." Fermentation 8, no. 1 (2021): 11. http://dx.doi.org/10.3390/fermentation8010011.

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This research investigated the impact of the concentration of pineapple juice on the characteristics of pineapple wine during fermentation with Saccharomyces cerevisiae var. burgundy. Three ratios of fresh pineapple juice to water were mixed to obtain three treatments, which were T1—2:1, T2—1:1, and T3—1:2. The °Brix and pH of all pineapple juice and water ratios were adjusted to 25 and 4, respectively. The results showed that changes in alcohol, pH, Total Soluble Solids (TSS), Total Titratable Acidity (TAA, as citric acid), and Volatile Acidity (VA, as acetic acid) during the 10-day fermentat

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Wu, Allison J., Izzuddin M. Aris, Sheryl L. Rifas-Shiman, Emily Oken, Elsie M. Taveras, and Marie-France Hivert. "Longitudinal associations of fruit juice intake in infancy with DXA-measured abdominal adiposity in mid-childhood and early adolescence." American Journal of Clinical Nutrition 114, no. 1 (2021): 117–23. http://dx.doi.org/10.1093/ajcn/nqab043.

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ABSTRACT Background Excessive abdominal adiposity is associated with health risks in children and adults. Higher consumption of fruit juice and other sources of fructose has been shown to promote weight gain and specifically visceral adiposity in adulthood. Objectives We aimed to examine the longitudinal associations of fruit juice intake in infancy with visceral adiposity in mid-childhood and early adolescence. Methods We analyzed data from 783 participants in Project Viva, a US prebirth cohort. Our exposure was fruit juice intake at 1 y old. We measured visceral adipose tissue (VAT), subcuta

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Kazakos, Stavros, Ioanna Mantzourani, Chrysanthi Nouska, et al. "Production of Low-Alcohol Fruit Beverages Through Fermentation of Pomegranate and Orange Juices with Kefir Grains." Current Research in Nutrition and Food Science Journal 4, no. 1 (2016): 19–26. http://dx.doi.org/10.12944/crnfsj.4.1.04.

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Fermentation of pomegranate juice as single or mixed substrate with orange juice, without addition of extra nutrients, using kefir grains is proposed. Sugar consumption and ethanol production were monitored during fermentation, while the formation of lactic acid and the survival of lactic acid bacteria were determined during storage at 4 oC for 4 weeks. The results showed that addition of orange juice improved the ability of kefir grains to ferment pomegranate juice, and increased the survival rates of lactic acid bacteria (LAB) contained in kefir grains during storage. Specifically, 75% cells

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T, Dharaneesh, Lokeshwaran TR, Kalaivanan V, Harish Kumar T, Sharan K, and Nismal Aswin A. "Isolation and characterization of Candida tropicalis from mixed fruit wastes for bio-ethanol production." International Journal of Environment, Agriculture and Biotechnology 9, no. 6 (2024): 158–65. https://doi.org/10.22161/ijeab.96.20.

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The bioethanol production from the biomass is gaining popularity now-a-days all over the world. The bio-ethanol is produced by the process of fermentation of starch, sugars of fruit wastes. Bioethanol can be utilized as bio-fuel for the transport purpose, sanitizer production. Compared to any other sources for bio ethanol production, mixed fruit wastes were cheaper. The present study focussed on utilization of the fruit wastes which are discarded from the local fruit shops and fresh juice shops for the bioethanol production. Mixed fruit wastes were collected and used as the raw material for th

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Vítová, Eva, Kateřina Sůkalová, Martina Mahdalová, Lenka Butorová, Libor Babák, and Aleš Matějíček. "Comparison of Flavour and Volatile Flavour Compounds of Mixed Elderberry Juices." Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis 63, no. 1 (2015): 147–52. http://dx.doi.org/10.11118/actaun201563010147.

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The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds. Five flavour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry), off-flavour, odour, texture (mouth-feel), colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by so

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