Product Development and Sensory Evaluation of Mixed Vegetable Juice

Teh, Kaili (2018) Product Development and Sensory Evaluation of Mixed Vegetable Juice. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

The aim of this study is to develop an acceptable formulation of mixed vegetable juice, determine the physiochemical properties of the product and to conduct sensory evaluation on the mixed vegetable juice. Spinach, beetroot, carrot, mint, apple and lemon were used to prepare the mixed vegetable juice. Mixed vegetable juice evaluation was carried for pH, total soluble solid content, colour profile, proximate composition (ash, dietary fibre). Functional tests such as Total Phenolic Content (TPC), Total Flavonoid Content (TFC) and radical scavenging of DPPH, were carried out along with total sugar content, reducing sugar content and minerals through atomic absorption spectroscopy. Sensory evaluation on mixed vegetable juice was carried out using a 7-point hedonic scale. The overall acceptability of the mixed vegetable juice scored 5.4 out of 7.0. A total of 82% of the panellists like the product. The juice is high in calcium and iron; low in sodium and free of added sugar. Also, the mixed vegetable juice was found to be high in dietary fibre (3.02g/ 100mL). The mixed vegetable juice contains TFC content of 92.40mg QE/g, TPC content of 90mg GAE/g and 18.60% of radical scavenging of DPPH. The total sugar content of the mixed vegetable juice is 0.31g/100g. The ash content of the mixed vegetable juice is (1.06%). Minerals content includes sodium (29.56mg/100mL), iron (2.35mg/100mL), potassium (438.46mg/100mL) and calcium (214.60mg/100mL) In conclusion, the mixed vegetables juice developed in this study was fairly acceptable. Further research will be carried out for flavour improvement.