Physicochemical and sensory properties of pineapple blended with coconut water, lime and lemon juice

A refreshing beverage was prepared from coconut, pineapple, lime and lemon to form a functional juice in which the pineapple fibre was incorporated into the drink to improve its functionality. The Box-Behnken Design (BBD) Response Surface Methodology (RSM) was used to prepare 15 formulations of the pineapple-coconut-lime beverage and the pineapple-coconut-lemon beverage. The data obtained for titrable acidity, pH, total soluble solids (TSS), and sensory attributes (colour, aroma, taste, consistency and overall acceptability) under dissimilar experimental conditions were optimized using the overall desirability techniques in Design Expert version 10.0 (Design- Expert, 2010). Responses for independent variables were optimized by setting goals to optimize the two beverages. The packaged beverage samples were immediately stored at -24 °C. There were significant changes in pH, total soluble solids and titrable acidity. The result shows that the beverage could be considered by the fresh fruit juice industry for juice preparation.