SURVEY ON THE INFLUENCE OF TEMPERATURE ON β-CAROTEN AND VITAMIN C OF THE COMBINED JUICE OF GAC FRUIT AND PASSION FRUIT
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Abstract
This study was conducted to determine the influence of fluctuating temperatures on β-caroten and vitamin C present in a combined gac fruit and passion fruit juice. The mixing ratio of gac – syrup – passion fruit juice was randomly arranged into six groups with differing parameters such as; Pasteurization temperature set at varying
levels (70oC, 80oC and 90oC), pasteurization times (5, 10 and 15 minutes), and storage times (temperature 4oC, normal temperature). Each treatment group were analysed and had three replicate samples per group. The results showed that the optimal mixing ratio is 40% gac + 25% passion fruit + 35% syrup. The best pasteurization temperature and time for the product is 80oC and 5 minutes. The product should be stored at a cold temperature (4oC) for 10 days to ensure that it has a strong, aromatic and pleasant taste.
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