HomeLCCB Development Education Journal of Multidisciplinary Researchvol. 1 no. 2 (2012)

Sensory Evaluation, Physico-Chemical and Microbial Analysis of Passion Fruit-Guava Powdered Juice

Christine C. Bigueja

Discipline: Food Technology



This study was conducted to develop spray dried passion fruit-guava powdered. Descriptive research design was employed where the sensory characteristic, physicochemical and microbial content of the product were described. Three samples were prepared; samples vary in the amount of passion fruit extract and guava extract added. Sensory evaluation was conducted, and the result of the Analysis of Variance (ANOVA) revealed that the samples differ significantly in terms of its clarity, aroma, taste and sourness. Several laboratory tests were conducted, and the result shows that Passion fruit – Guava Powdered Juice has 91.53 lightness; -1.31 green and +16. 62 yellow color, 3.10 pH, 7.92 % titratable acidity as percent citric acid, 2.23% soluble solid at 2% solution and 0.0473 water activity. Per serving have 25 calories, 6 grams carbohydrates, 1 mg vitamin C and 3.9 μg ß-carotene. This can provide vitamin C of about 2 % for children and 1% for adult and vitamin A of about 1% for children and 0.7% for adult based on the recommended daily intake. It has an aerobic plate count of <300 CFU/g., a coliform count of <10 CFU/g and yeast and mold count of 4.3×103 CFU/g., per serving of the product which are all within the allowable limit.