Irum Raza
Social Science Research Institute, NARC, Islamabad, Pakistan
Naseem Bibi
Muhammad Ahsan Khan
Muhammad Zubair Anwar
Sumaira Bukhari
ABSTRACT
The present study was intended to use mixture design for the quality evaluation of mixed fruit juice. Juice was prepared with carrot and orange. The sensory evaluation for taste, texture, aroma, color and overall acceptability of carrot and orange mixed juice was subjected to a panel of six judges from FSPDI and SSRI. The results based on sensory evaluation showed that the overall acceptance level for treatment four specifically the blend with 75% carrot and 25% orange was highest (7). Mixture regression technique was used to select the best or the highly acceptable blend of carrot and orange juice. The results of mixture regression analysis showed no variation in the opinions of judges as regards to taste, texture, color, aroma and overall acceptability of the blends of juices because the p-values for all of the interaction components were greater than 0.05.
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How to cite this article
Irum Raza, Naseem Bibi, Muhammad Ahsan Khan, Muhammad Zubair Anwar and Sumaira Bukhari, 2014. Use of Mixture Design for the Sensory Evaluation of Carrot and Orange Juice. Pakistan Journal of Nutrition, 13: 661-665.
DOI: 10.3923/pjn.2014.661.665
URL: https://scialert.net/abstract/?doi=pjn.2014.661.665
DOI: 10.3923/pjn.2014.661.665
URL: https://scialert.net/abstract/?doi=pjn.2014.661.665
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