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ABSTRACT: The effect of different consecrations of citric acid on the physicochemical properties of orange juice was studied. Four samples of the orange juice were prepared, three of which were added (O.ICA), O.2 (B) and 0.3% (C) Citic acid respectively to the forth sample (D) No preservative was added. They were stored on the shelf for a period of one week and they were analyzed for pH, Pitaminac, dilatable acidity total solids, brix content, specific gravity, total plate count coliform count, fest & mold count and finally sensory evaluation. The results showed that over the days, the vitamin C content reduced from 62 mg to 30mg with the most retention in sample C. The pH of the samples reduced from 3.5. to 2.8 over the storage period with the most decrease in sample D (NP). The total solids varied from 5.7% to 8.8% with the lesst solids in sample B (0.2%). The Torix content decreased over the storage period from 12.59 to 12 08 with the lesst decrease in sample D (N.P.). the titratable acidity ranged from 0.37% to 0.03 % within the storage period. The microbial analysis showed that there were growths in the nutriment agar, two yeast growths in the potatoedextrose agar which occurred in sample D and no growth in the McConkay agar. Sensory evaluation revealed that all the samples have similar colour and taste while samples A and D had the best flavour. This analysis shows that the use of citric acid in undiluted juice is not recommended except it is made into a drink.

TABLE OF CONTENTS

CHAPTER ONE:

1. Introduction                                                                                      1

CHAPTER TWO:

1. Literature Review                                                                    5

2.1     Classification of Citrus Fruits                                                 5

2.2     Origin of Orange                                                                     6

2.3     Dainties                                                                                   7

2.4     Anatomy of Orange                                                                 8

2.5     Botany of Orange                                                                    9

2.6     Uses of Orange                                                                        9

2.7     Orange Juice                                                                            11

2.8     Spoilage of Orange Juice                                                                   12

CHAPTER THREE:

1. Materials and Methods                                                            13

3.1     Source of Samples                                                                            13

3.2     Orange Juice Preparation                                                                  13

3.3     Flow Chart for orange juice preparation                                 13

3.4     Quality factors in fruits juice                                                   17

3.4.1  Ascorbic Acid determination                                                   17

3.4.2 Determination of total solids                                                   17

3.4.3 Determination of filterable acidity                                           18

3.4.4 Determination of Specific gravity                                            19

3.4.5 P2H Determination                                                                            19

3.4.6 Determination of brix Content                                                 19

3.5     Microbiological Analysis                                                                  20

3.5.1 Total plate count                                                                      20

3.5.2 Coliform count                                                                         21

3.5.3 Mold and Yeast count                                                              21

3.6     Sensory Evaluation                                                                 22

CHAPTER FOUR:

4.0     Results and Discussion                                                           23

4.1     Summary of physicochemical analysis and

sensory evaluation test                                                            23

4.2     Discussions                                                                                       24

4.2     Specific gravity                                                                       24

4.3     Ascorbic Acid                          

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