i

DECLARATION
I hereby declare that this work was strictly executed and written by me under the
guidance of my project supervisor and to the best of my knowledge; I believe the
information given is accurate.

Name Date

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 CERTIFICATION OF APPROVAL
This project has been duly read and approved as having met the requirement of
the award of National Diploma in Food Science and Technology. Ashi Polytechnic
Anyiin Logo Local Govt Benue State of Nigeria.

Supervisors name Signature and date

HOD name Signature and date

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 DEDICATION
I dedicate this work to Almighty God who has guided me all throughout my
research and compilation of this project. This work is heartily dedicated.

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 ACKNOLEDGEMENT
My heartiest gratitude goes to Almighty God who works all things for me through
his sufficient grace; this work is now a success, glory and honor to his name.

To acknowledge specially is my project supervisor Mr. B.T. Ayem, who out

of his demanding schedules, ensured that this research works meets the required
standards and for his friendliness and tireless effort to put me through, more
grace to his elbow.

I am indeed grateful to the lectures of the department of food science and

technology under the leadership of Mr. Ayem B.T. for building me up technically.
Such a step in my academic pursuit, may your labor be rewarded.

I deeply appreciate my parents who stood strongly behind me, spiritually,

morally and financially throughout this research.

This work will not be complete without the mentioning of my friends and
well wishers from the University of Agriculture Makurdi who stood and support
me technically throughout my project analysis.

Finally my special thanks goes to the chairman Board of Director and

proprietor Ashi Polytechnic Anyiin Chief Dr. Terkura Suswan PHD for creating a
suitable environment for learning.

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 ABSTRACT
The quality characteristics of the various fruit flavored drinks sold within
Makurdi metropolis was investigated. Analysis carried out in the laboratory which
includes the physiochemical and total viable count analysis while physic-chemical
attribute include: pH, titratable acidity, degree brix, viscosity, ascorbic acid
(vitamin C) and specific gravity. The pH ranged from 5.04±0.21 (sample B) to
5.55±0.04 (sample F). The tiratable acidity ranged from 0.04±0.004 (Sample C) to
0.19±0.002 (sample D). The degree brix had ranged from 9.50±0.06 (sample D) to
15.1±0.12 (sample B). The viscosity ranged from 36.7±2.35 (sample F) to
111.7±1.76 (sample C). The vitamin C content raged from 1.73±0.23 (sample B) to
12.3±0,08 (sample E). The specific gravity ranged from 1.04±0.001 (sample F) to
1.06±0.006 (sample E). The total viable count attribute evaluated included fungal
count and bacteria count. The fungal count raged from 2.4x105 (sample B) to
8.8x105(sample E) while that of bacterial count was from 3.0x105(sample B) to
2.3x106(sample E). The total viable count, the fungal and bacterial count shows
that sample B = lacasera which is a fruit favor drink was lesser than that of sample
E = Chivita which is fruit drink. The physico-chemical properties of the various
fruit base product were not significantly different from one another and most
parameter fall within permissible limit of regulatory body.

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 TITLE PAGE

Title Page - - - - - - - - - - - i

Declaration Page - - - - - - - - - ii

Certification of Approval - - - - - - - - - iii

Dedication - - - - - - - - - - - iv

Acknowledgement - - - - - - - - - - v

Abstract - - - - - - - - - - - vi

Table of Content - - - - - - - - - - vii-ix

List of Tables - - - - - - - - - - x

List of Figures - - - - - - - - - - xi

CHAPTER ONE: INTRODUCTION

1.0 Introduction - - - - - - - - - - 1-4

1.1 Objectives - - - - - - - - - - 4
1.2 Justification of the Study - - - - - - - - 4
1.3 Scope/ Limitation of Study - - - - - - - 5
1.4 Statement of Problem - - - - - - - - 5

CHAPTER TWO: LITERATURE REVIEW

2.1 beverages - - - - - - - - - - 6
2.2 Classification of Beverages - - - - - - - 6-8
2.3 Quality Index of Beverages - - - - - - - 9-10
2.4 The Constituent of Soft Drinks - - - - - - - 12-14
2.4.1 Water - - - - - - - - - 15
2.4.1.1 Requirement - - - - - - - - 15-16
2.4.2 Acidulants - - - - - - - - - - 16

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2.4.2.1 Citric Acid - - - - - - - - - 17
2.4.2.2 Tartaric Acid- - - - - - - - - 17-18
2.4.2.3 Phosphoric Acid - - - - - - - - 18-19
2.4.2.4 Acetic Acid - - - - - - - - 19
2.4.2.5 Malic Acid - - - - - - - - - 19-20
2.4.2.6 Asorbic Acid - - - - - - - - - 20-21
2.4.3 Flavouring - - - - - - - - - 21-22
2.4.3.1 Flavouring and Legislation - - - - - - 22-23
2.4.4 Colours - - - - - - - - - 23-24
2.4.5 Preservatives - - - - - - - - 24-25
2.4.5.1 Sulphur Dioxide - - - - - - - - 25-26
2.4.5.2 Benzoic and Benzoates - - - - - - - 26-27
2.4.5.3 Sorbic Acid and Sorbates - - - - - - - 27
2.5 Micro-Organisms and Beverage - - - - - - 27-28
2.6 Safety/Preventive of Fruit Juice - - - - - - 28-29
2.7 Other Functional Ingredients - - - - - - 30
2.7.1 Stabilisers - - - - - - - - - 30
2.7.2 Antioxidants- - - - - - - - - 30-31
2.7.3 Calcium Disodium Edta - - - - - - - 32
2.7.4 Carbohydrates - - - - - - - - 32
2.7.4.1 Sucrose - - - - - - - - - 32
2.7.4.2 Invert Sugar - - - - - - - - - 33
2.7.4.3 Glucose Syrups - - - - - - - - 33
2.7.5 Vitamin C - - - - - - - - - 33-34
2.7.6 Intense Sweeteners - - - - - - - 34

CHAPTER THREE: MATERIALS AND METHODS

3.1 Material - - - - - - - - - - 35
3.2 Physio-Chemical Analysis - - - - - - - - 35
3.2.1 pH Determination - - - - - - - - - 35-36
3.2.2 Percentage titratable Acidity - - - - - - - 36
3.2.3 Determination of Juice Viscosity - - - - - - 36
3.2.4 Determination of Specific Gravity - - - - - - 36-37
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3.2.5 Determination of Degree Brix (obrix) (total sugar) - - - - 37
3.2.6 Determination of Vitamin C - - - - - - - 37
3.3 Microbiological analysis - - - - - - - - 38
3.4 Statistical Analysis - - - - - - - - - 38

CHAPTER FOUR: RESULTS AND DISCUSSION

4.1 Physico-Chemical Analysis - - - - - - - 39
4.1.1 Degree Brix - - - - - - - - - - 39
4.1.2 Vitamin C - - - - - - - - - - 39
4.1.3 Viscosity - - - - - - - - - - 40-41
4.2 Microbiological Analysis - - - - - - - - 42-43
4.3 Comparison of Result with Standard from NAFDAC - - - - 44-45

CHAPTER FIVE
5.0 Conclusion and Recommendation - - - - - - 46
5.1 Conclusion - - - - - - - - - - 46
5.2 Recommendation - - - - - - - - - 46

Reference - - - - - - - - - - - 47-51
Apendix A - - - - - - - - - - - 52-55

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 LIST OF TABLES
Table 2.1: some quality specification for fruit juice - - - - - 10
Table 2.2: soft drinks components, general usage and contribution - - 12-13
Table 4.1: physic-chemical properties of some fruit based products - - 40
Table 4.2: total viable count (cfu/ml) of some fruit based drinks - - - 42
Table 4.3: physic-chemical properties of some fruit juice by University of Lagos 44

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 LIST OF FIGURES
Fig 2.1 Food Beverage Classification - - - - - - - 8
Fig 2.2 sample of Fruit Based Drinks - - - - - - - 11

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