Production of formulated juice beverage from soursop and grapefruit

International Journal of Applied Engineering Research - Q3

Nguyen Phuoc Minh Faculty Faculty of Food Technology - Biotech, Dong A University, Da Nang City, Vietnam

Abstract:

Soursop and grapefruit are two kinds of fruit which contained numberous valuable compounds for human health. Soursop is prized as its very pleasant, sub-acid, aromatic and juicy flesh. Meanwhile grapefruit is known for its sour to semi-sweet somewhat bitter fruit. However these raw fruits are normally consumed in fresh appearance. With the purpose to enhance the added value of these ones, we conducted one research to create a new formulation of the concentrated fruit juice beverage from soursop juice and grapefruit peel. Our results showed that ratio of soursop juice: water (30%:70%), grapefruit peel supplementation (15%), carrageenan 0.3%, and final beverage concentration (65oBx) were approriated for its preservation. Further investigation should be focused on shelflife and packaging for consumer attraction. Keywords: Soursop, grapefruit, beverage, supplementation, concentration, formulation.

Source: https://www.ripublication.com/ijaer17/ijaerv12n24_192.pdf