Formulation of a juice cocktail based on pineapple, mango and carrots and studies of physicochemical, biochemical and microbiological parameters

Laurette Mulumba K., Didier Ngombwa, Junias Kabele, Et Jean-Noel Mputu

We used seven different formulations for the juice cocktail made from pineapple, mango and carrot. The pH varies from 4.4 to 4.5; titratable acidities range from 0.17 to 0.42; the ash rate varies from 0.19 to 0.38. We observe a low value of fat about 0.09% ± 0.05. Total sugars range from 6.10 to 28.1 °Brix; Vitamins C are present in all our formulations at concentrations ranging from 17.7 to 31.5 but also the presence of vitamins A, B2, D and E. Calcium and magnesium are present with respective concentrations of 7.22 and 3.90 mg / 100 ml. Brass and manganese are also present at 0.58 and 0.12 mg / mL respectively. The protein content varies from 0.33 to 1.03% and the glucose content varies from 10.03 to 16.90%. Note also the presence of fructose in our formulations. Regarding the microbiological parameters, we obtained results meeting the limits set by the ISO 4833 standard which governs the microbiology of the food chain.