The table 1 shows the sensory characteristics of the frozen fruit cocktail products that we created.

We
noticed that the appearance of the frozen fruit cocktail has not changed after one (1) week in the
freezer it appears normal, and the color has not faded or become discolored as a result of the
browning reaction as it mixes with syrup. Freezing has also been described as one of the most effective
methods for preserving foods like fruits and vegetables. Most of the liquid water constituent of
food materials is transformed into ice during freezing, reducing water activity and slowing the physical
and biochemical changes involved in food deterioration (Jideani, et al., 2017). The texture of the frozen
fruit cocktail, on the other hand, is still firm and a little soft. Because the product contains
water, the water freezes expand, and the ice crystals cause the cell walls to rupture. After tasting
the frozen fruit cocktail, I discovered that it has a fruity flavor with a pleasant and refreshing mixture
of sweetness and astringency and that the product is neither too sweet. There are no off-flavors
or unpleasant aftertastes. According to Pacific Coast Producers (2020), a fruit cocktail with syrup, which
contains one (1) cup sugar and one (1) cup water improves overall flavor by enhancing fruits
flavors. Overall, the successful formulation of fruit cocktails with vibrant appearance, soft texture, and
balanced palatability highlights the importance of ingredient selection, recipe development, and sensory
evaluation in the creation of appealing food products.

The fruit cocktail has a vibrant colors, indicating freshness and appealing visual presentation. There
were no signs of fading in the appearance of the fruits which means the fruits are fresh. Frozen fruit
cocktail is clearly not faded and has appetizing appearance of the cocktail (Bodbodak, Rafuee 2016). The
texture of the fruit pieces was soft consistency in texture was observed across different fruit varieties,
contributing to a pleasing mouthfeel. According to food Republic (2018). Soft texture of the fruits
satisfying your taste. (Ramos, et al., 2013). The texture of the frozen fruit cocktail, on the other hand, is
still firm and a little soft. Because the product contains water, the water freezes expand, and the ice
crystals cause the cell walls to rupture. According to Pacific Coast Producers (2020). The fruit cocktail
achieved a balance between sweetness and astringency, enhancing overall palatability. Sweetness was
perceived as pleasant and well-balanced, enhancing the natural fruit flavors without being overly
cloying. Astringency from certain fruits provided a subtle, refreshing contrast, adding complexity to the
flavor profile without overpowering sweetness (Ma, et al., 2016). The fruit cocktail demonstrated
desirable characteristics in appearance, texture, and palatability, with strategies identified for
maintaining visual appeal, texture consistency, and flavor balance. Continued refinement and
experimentation can further enhance the overall quality and appeal of the frozen fruit cocktail.

References:

Bodbodak S, Rafiee Z. Recent trends in fruits and vegetables. In: Bodbodak S, Rafiee Z, organizers. Eco-
friendly technology for postharvest produce quality: recent trends in active in fruits and vegetables.
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Ramos B, Miller FA, Brandão TRS, Teixeira P, Silva CLM. Fresh fruits and vegetables: an overview on
applied methodologies to improve its quality and safety. Innov Food Sci Emerg Technol. 2013;20:1-15

Ma C, Li J, Zhang Q. Behavior of Salmonella spp. on fresh-cut tropical fruits. Food Microbiol.

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Preservation of Fruits and Vegetables. pp 26-27. Pacific Coast Producers. (2020, July 24).

Chinprahast, N., Tangsuphoom, N., Prairahong, P., Duangrat, V. 2002. Mixed vegetables and fruit high
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DE GUZMAN, I. A. 1992. A Module in Food Preservation. Technology and Home Economics.

Saint Bernadette Publications, Inc. 3355 V. Mapa St., Sta. Mesa, Manila. pp. 10-11.

Sarah Mohammed, 2018. Food Republic. Almond Jell-O and Fruit Cocktail, 1330 J. India Cantonese
Comfort Food.