Abstract
Flavor preference of juice blends of Satsuma mandarin and Shekwasha jiuice was evaluated by sensory test with respect to blending ratio, juice content, acidity and Brix degree. Blended juice beverages of 10% and 20% juice were prepared from the Satsuma mandarin-Shekwasha juice mixed at 9:1, 7:3 and 5:5 ratios. The beverages adjusted to the prescribed acidity and Brix by adding citric acid and sugar were served to panels. (1) High preference scores were given in 10% juice blended at 9:1 ratio, with 0.55% acid and 14.0° Brix, and in 20% juice of the same blend, with 0.55% acid and 12.5° Brix. (2) Blended juice beverages of Satsuma mandarin and Shekwasha were preferred significantly compared to beverages made from their juice alone.
