Consumer acceptance and quality of ready to drink mahajanaka mango juice

Abstract

Mahajanaka mango juice was health benefits and was a source of vitamins, especially vitamin A in the form of beta carotene, which a potent antioxidant. The purpose of this study was to consumer acceptance and quality of ready to drink mahajanaka mango juice, the optimum ratio of mango pulp and water at 1:2 and 1:2.5 to 1:3. Result showed that the optimum ratio of mango pulp to water was 1:2. The mango juice contain of malic, tartaric, citric succinic and ascorbic acid at 0.005, 0.053, 0.180, 0.005 and 0.138%, respectively. The selected juice had 3.49, 12.20oBrix, 62.25, 7.71, 59.24 and 5.26 micrograms per gram of pH, total soluble solids, L *, a *, b * color values and beta-carotene content, respectively. Sensory evaluation result revealed that the selected mango juice was accepted by 30 panelists, which was medium like in color, appearance, odor, taste and overall acceptability. Result of consumer test had shown that 97 % of 100 consumers from Lampang province were accepted and 65 % decided to buy the product.