| dc.contributor.author | Nansamba, Christine | |
| dc.date.accessioned | 2023-01-15T04:17:55Z | |
| dc.date.available | 2023-01-15T04:17:55Z | |
| dc.date.issued | 2022-11 | |
| dc.identifier.citation | Nansamba, C. (2022). Development of 'Mujaja' (Ocimum gratissimum) flavored pineapple juice [unpublished undergraduate thesis]. Makerere University, Kampala | en_US |
| dc.identifier.uri | http://hdl.handle.net/20.500.12281/14222 | |
| dc.description | A Research Project Report Submitted to the Department of Food Science and Nutrition in Partial Fulfilment of the Requirements for the Award of the Degree of Bachelor of Science in Food Science and Technology of Makerere University | en_US |
| dc.description.abstract | A 'Mujaja' (Ocimum gratissimum) flavored pineapple juice was developed. The 'Mujaja' flavor was extracted by boiling the leaves in water in a ratio of 11:80. The extract was added to the fresh pineapple pulp in concentrations of 40%, 60%, and 80%. The control(0%) extract was prepared by adding pineapple juice to water in a ratio of 2:3. The juice was then pasteurised at 90°C for 2 minutes and then hot fillied. Sensory evaluation was done on the pasteurised flavored juice using a 9 point hedonic scale to determine the most liked formulation which was then subjected to chemical analysis that is: ashing, Vitamin C determination and refractometer reading. From sensory evaluation, 40% juice concentration was the most liked juice. Chemical analysis results of the same sample indicated that 0.36% ash, 14.5°brix and 13.67mg of vitamin C/ 100ml of sample. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Makerere University | en_US |
| dc.subject | Pineapple | en_US |
| dc.subject | Mujaja | en_US |
| dc.subject | Ocimum gratissimum | en_US |
| dc.subject | Flavouring | en_US |
| dc.title | Development of 'Mujaja' (Ocimum gratissimum) flavored pineapple juice | en_US |
| dc.type | Thesis | en_US |
