Characterization, pasteurization and storage are essential steps in fruit juice processing. Watermelon, pineapple, mango juices were pasteurized at 80 ± 2 °C held different treatment times (1, 2.5, 5, 10, 15 min). Juice yield, pH, proximate composition, total soluble solids, color, vitamin C, microbial quality, mineral content, enzyme activity (polyphenol oxidase (PPO), peroxidase (POD)), pheno...

This research was conducted to determine the effect of kweni mango juice addition and percentage Carboxymethyl Cellulose (CMC) on physicochemical characteristics watermelon albedo fruitghurt. The used completely randomized design with two factors, i.e (12.5%, 15.0%, 17.5%) (0.3%, 0.5%, 0.7%). results showed that had highly significant ash content, vitamin C total lactic acid bacteria, viscosity...

background and objectives: microbial spoilage of juices and industries related with alicyclobacillus are considerable international issues. this spore-forming bacterium causes changes in juices odor and taste. the isolation and identification of alicyclobacillus contamination in juice producing and packaging industries has an essential role in the prevention and control of this type of spoilage...

Mango seeds are discarded as waste after the extraction of mango juice. This study aims to valorise kernels oils (Mangifera indica). In this study, kernel four varieties (Amelie, Brooks, Kent and Keitt) that grown processing in north Cote d’Ivoire investigated were used. The these extracted by Soxhlet at 80 °C. Their physicochemical properties determinate using standard methods. Physicochemical...