Mocktail production is one of the methods that can improve the nutritional quality of juices. The aim of this study was to evaluate the sensory properties of physiochemical sensory properties of mocktail produced from blends of orange, watermelon, pineapple. This study was also aimed at promoting the nutritional and sensory quality of the mocktail drink with the addition of grenadine syrup. Sweet orange, pineapple and watermelon were sorted, peeled, and the juice extracted using a juice extractor to obtain the juicier. The orange, pineapple and watermelon juice were blended in ratios of 50:25:25, 25:50:25:25:25:50 and 33.33:33.33:33.33. OWP means Orange: Watermelon: Pineapple designated as O50WF transform (OW50P), OWP50 and OWP, respectively. Twenty millimeter (20ml) of Grenadine syrup was added into different proportion of mocktail drink pasturized at 850C for 15 minutes and filled into bottle. Samples were evaluated for physicochemical and sensory properties using standard methods. The addition of grenadine syrup significantly increased pH from 4.05 to 4.15, total sugar content 9.50 to 10.50 oBrix. Vitamin C( 11.46 to 1.99mg/100g), calcium (110.507 to 114.299%), potassium (80.005 to 80.265%), sodium (36.520 to 41.325%), copper (0.053 to 0.079%) and zinc (0.806 to 0.854%). Sensory evaluation revealed that sample OWP50 (25% orange, 25% watermelon, 50% pineapple and 20ml Grenadine syrup) was the most preferred in terms of flavor (6.4), taste (7.40) and overall acceptability (7.40), while sample OWP was least accepted. Therefore the addition of grenadine syrup in mocktail improved the quality and sensory attributes of the mocktail drink.
TABLE OF CONTENTS
TITLE PAGE – – – – – – – – i
CERTIFICATION – – – – – – – – ii
DEDICATION – – – – – – – iii
ACKNOWLEDGMENTS – – – – – – – iv
ABSTRACT – – – – – – – – – vi
TABLE OF CONTENTS – – – – – – – vii
LIST TABLES – – – – – – – – ix
LIST OF FIGURES – – – – – – – – x
CHAPTER ONE – – – – – – – – 1
1.0 INTRODUCTION
1.1 Background to the Study – – – – – – 1
1.2 Statement of the Problem – – – – – – 3
1.3 Justification of the Study – – – – – – 4
1.4 Significance of the Study – – – – – – 4
1.5 Aims and Objectives of the Study – – – – – 5
CHAPTER TWO – – – – – – – – 6
2.0 LITERATURE REVIEW – – – – – 6
2.1 Review of Mocktail – – – – – – – 6
2.1.2 Benefits of Mocktail – – – – – – 6
2.2 Watermelon – – – – – – – – 12
2.2.1 Nutritional Composition of Watermelon – – – – 12
2.2.2 Physical Properties of Watermelon – – – – 13
2.2.3 Sensory Properties of watermelon – – – – – 13
2.2.4 Health Benefits of Watermelon – – – – – 13
2.2.5 pH of Watermelon – – – – – – – 14
2.3 Orange – – – – – – – – 16
2.3.1 Nutritional Composition of Orange – – – – – 16
2.3.2 Physical Properties of Orange – – – – – 18
2.3.3 Sensory Properties of Orange – – – – – 18
2.3.4 Health Benefits of Orange – – – – – – 19
2.3.5 pH of Orange – – – – – – – – 20
2.4 Pineapple – – – – – – – – 22
2.4.1: Nutritional Composition of Pineapple – – – – 22
2.4.2 Physical Properties of Pineapple – – – – – 24
2.4.3 Sensory Properties of Pineapple – – – – – 26
2.4.4 pH of Pineapple – – – – – – – 26
2.4.5 Health Benefit of Pineapple – – – – – 28
2.5 Carbonated Drinks – – – – – – – 34
2.6 Cocktail – – – – – – – – 34
CHAPTER THREE
3.0 MATERIALS AND METHODS
3.1 Sample Collection (Source of Sample). – – – – – 35
3.2 Sample Preparation – – – – – – – – 35
3.2.1 Preparation of Watermelon Juice – – – – – – 35
3.2.2 Preparation of Pineapple Juice – – – – – – 35
3.2.3 Preparation of Orange Juice – – – – – – 36
3.3 Formulation of Mocktail drink – – – – – 36
3.4 Physicochemical Analysis – – – – – – 38
3.4.1 Determination of pH – – – – – – – 38
3.4.2 Determination of Titratable Acidity (TTA) – – – – 38
3.4.3 Determination of Total Soluble Solid (TSS) – – – – 38
3.5 Micronutrient Analysis of Mocktail with Grenadine Syrup. – – 38
3.5.1 Determination of Vitamin C (Ascorbic Acid) – – – 38
3.5.2 Determination of Minerals – – – – – – 39
3.6 Sensory Evaluation – – – – – – – 39
3.7 Statistical analysis – – – – – – – 39
CHAPTER FOUR
4.0 RESULT AND DISCUSSION – – – – – 41
4.1 Result – – – – – – – – – 41
4.2 Discussion – – – – – – – – 44
4.2.1 Physicochemical Properties of Mocktail Juice – – – 43
4.2.2 Micronutrient composition of mocktail drink with Grenadine syrup. 44
4.2.3 Sensory evaluation of mocktail – – – – – 44
CHAPTER FIVE: SUMMARY, CONCLUSION AND RECOMMENDATION
5.1 Summary of findings – – – – – – – 47
5.2 Conclusion – – – – – – – – 47
5.3 Recommendation – – – – – – – 48
REFERENCES – – – – – – – 49
