Physicochemical Properties of Pumpkin Fruit Pulp and Sensory Evaluation of Pumpkin-Pineapple Juice Blends

摘要: Pumpkin pulp has rich source of vitamins and mineral salts for human consumption. However, there is limited utilization in terms it commercial acceptability. The aim this study was to determine some physicochemical properties pumpkin the sensory pumpkin-MD2 pineapple juice blends. round cylindrical fruits containing white seeds were analyzed such as protein, ash, titratable acidity (TA), pH minerals (Ca, Na, Zn, K, Mg Fe). pulps fruit peeled, cut, grated, fermented juices extracted blended with MD2-pineapple different formulation ratios. Sensory evaluation blend carried out using nine-point hedonic scale. Preference ranking test also on formulated juices. result showed moisture content (95.03 95.66%), ash (0.66 0.83%), crude protein (2.58 2.42), (4.39 4.13), (0.38 0.34% citric acid), pulp, respectively. Significant differences (p<0.05) existed TA, contents from fruits. predominant potassium calcium which 266.30 13.18 mg/100g 363.05 9.63mg/ 100g cylindrical, results that most accepted (55:45) (round)-MD2 juice. In case fruit, 100 % accepted. had lowest Thus, both potential compete single strength market.