Chinyere Nkem Onyekwelu



The main objective of this study was to evaluate physicochemical and sensory properties of mixed fruit juice produced from blends of orange, watermelon and tangerine using date fruit syrup as a sweetener.


Sweet orange and tangerine were sorted, peeled, squeezed to extract juice and sieved  while watermelon was washed, peeled deseeded, blended and sieved to obtained watermelon juice. The orange, tangerine and watermelon juice were blended in ratios of 50:25:25, 25:50:25, 25:25:50 and 33.33:33.33:33.33 v/v orange: watermelon: tangerine designated as O50WT, OW50T, OWT50 and OWT respectively. Twenty milliliters (20ml) of date fruit syrup was added into different proportion of mixed fruit juice pasteurized at 85oC for 15min and filled into bottle. Samples were evaluated for physicochemical properties and consumer’s acceptability.


Addition of date fruit syrup significantly increased pH from 4.05 to 4.15, total soluble solid 9.50 to 10.50oBrix, vitamin C 1.46 to1.79mg/100g and calcium from 2.55 to 4.77 mg/100g. Sensory evaluation revealed that sample O50WT50% orange, 25% watermelon and 25% tangerine) was the most preferred in term of flavor (6.40), taste (7.40) and overall acceptability (7.40) while sample OWT was least accepted.


It is concluded that addition of date fruit syrup in mixed fruit juice improved the quality and sensory attributes of mixed fruit juice.

Keywords mixed fruit juice, date fruit syrup, physicochemical properties, sensory attributes

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