Appropriate Tomato and Mandarin Ratios on Development of Blended Tomato Juice and Mandarin Juice Products

W. Wirivutthikorn*

Faculty of Agricultural Technology, Rajamangala University of Technology Thanyaburi. (RMUTT)

Corresponding Author Email: wattana@rmutt.ac.th

The objective of this research was to determine different ratios of tomato and mandarin on the qualities of blended tomato juice and mandarin juice products. This research was performed as five experiments: 1) tomato juice (control); 2) blended tomato juice and mandarin juice 90:10; 3) blended tomato juice and mandarin juice 80:20; 4) blended tomato juice and mandarin juice 70:30 and 5) blended tomato juice and mandarin juice 60:40 The physical qualities of mixed tomato juice and mandarin juice as brightness (L* value), redness (+a* value), yellowness (+b* value), viscosity and sedimentation value were detected. The chemical properties as pH, percent of total acidity, vitamin C and lycopene were determined. The sensory evaluation as color, odor, taste and overall acceptability were done by 9-points hedonic scale. The results showed that brightness, redness, viscosity, sedimentation value, pH and percent of total acidity were significantly different. (P<0.05), except for yellowness. The chemical properties revealed that vitamin C range and lycopene range values of 0.033-0.075 mg/ml and 1.134-1.835 mg/100g fresh weight, respectively. The sensory evaluation on overall liking revealed that panelists accepted with the highest scores of 7.23 on blended tomato juice and mandarin juice 60:40.

Juice; Mandarin; Products; Tomato

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