MICROBIOLOGICAL PHYSIOCHEMICAL NUTRITIONAL MINERALS AND SENSORY EVALUATION OF SELECTED BRAND OF FRUIT JUICE IN SOUTH WEST NIGERIA

The study investigated the microbial quality, physiochemical, nutritional, mineral elements, sugar profile and sensory evaluation of opened and refrigerated (14oC brand of fruit juices for 2 days. The samples were collected on south west Osun State, the juice samples were subjected to analysis using standard techniques. The results obtained revealed that the pH value ranged from 3.0 in JPL 1 to 3.5 JPL3 while the. Titratable acidity ranged. From 0.56-1.65g/100l.The viscosity range from 11.7-20.31 cp. Microbiological assessment included total viable count, coliform count, and fungal enumeration to evaluate product safety. Sensory evaluation was carried out by trained panelists to assess color, taste, flavor, and overall acceptability. Results revealed significant variations among the fruit juice samples in their physicochemical and nutritional characteristics. Some samples met the required NAFDAC and NIS standards, while others showed slight deviations, indicating lapses in processing or storage conditions. The microbial load of most samples was within acceptable limits, but a few showed the presence of spoilage organisms. JPL4 exhibited superior nutritional and sensory quality compared to other brands. The study concludes that proper hygiene, controlled processing conditions, and refrigeration are critical for maintaining fruit juice quality and safety. Continuous monitoring and strict adherence to regulatory standards are recommended to ensure consumer protection and improve the overall quality of fruit juices in Nigeria. Refrigeration of opened fruit juice conserve the nutrient, stability, microbial loads which is within the standard for 2 days.