This study aimed to develop a cabbage-based health juice blend of a desirable sensory quality and general acceptability. To determine the physico-chemical characteristics of the juices in terms of potential hydrogen (pH) and soluble solid (SS). It also aimed to determine the effect of fruits juices (citrus, pineapple, soursop) used as natural acidulants if they could significantly enhance the sensory qualities and general acceptability of cabbage-based fruit juice blends. It also aimed to identify which of the acidified cabbage-based fruit juice blend has the highest market potential.
Results of the analysis on the physico-chemical characteristics of the raw materials showed that the pH of the cabbage was 6.4 indicating that is a non-acid food.
The other three juices which include citrus, pineapple and soursop had a pH of 2.5, 3.5 and 3.9 respectively indicated that they were acid foods. In terms of soluble solids, pineapple registered the highest reading of 8°Bx.
The three fruit juices used as acidulant enhanced the quality of cabbage in terms of appearance, aroma, and taste as well as the general acceptability. Soursop juice has the highest significant enhancement of the cabbage-based health juice blends.

Thesis (Bachelor of Science in Home Technology - Food and Nutrition)

Includes appendices and bibliographical references