Development of 'Mujaja' (Ocimum gratissimum) flavored pineapple juice

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.