What does this research mean for the field?

A blending ratio of 50% pumpkin, 10% watermelon, and 40% beetroot optimizes the sensory acceptability and nutritional quality of pumpkin-based functional juice, achieving a shelf life of 90 days. Novelty: ClaimNovelty.INCREMENTAL. Consensus alignment: ConsensusAlignment.NEUTRAL.

What question did this study set out to answer?

This research aims to identify the optimal blending ratios to enhance the quality and shelf life of pumpkin-based functional juice.

May 17, 2026Open Access

Optimization of Blending Ratios for Shelf-Life Improvement of Pumpkin-Based Functional Juice

View Full Paper

Ask AI

Bookmark

Authors

KFKebede Girma Fikru

Discussion

Member takes

Overview

Randomized trial investigates blending ratios affecting shelf life and quality in pumpkin juice, suggesting improved formulations.

Key Points

This research aims to identify the optimal blending ratios to enhance the quality and shelf life of pumpkin-based functional juice.
Evaluated different blending ratios of pumpkin, beetroot, and watermelon juice (T0, T1, T2, T3, T4).
Conducted physicochemical, microbial, and sensory analyses over a storage period of 90 days.
Applied heat pasteurization (80ºC for 3 min) to inactivate microbial flora before testing.
T4 (50:10:40) achieved the highest overall acceptability for pumpkin blended juice.
Storage duration significantly impacted nutrient degradation and microbial growth.
Optimal blending ratios were identified, enhancing the nutritional quality of the juice.

Cite This Study

Kebede Girma Fikru (2026) studied this question.

synapsesocial.com/papers/6a095c037880e6d24efe1f0b https://doi.org/10.5281/zenodo.20200524

View Full Paper

Ask AI

Bookmark

May 17, 2026Open Access

Optimization of Blending Ratios for Shelf-Life Improvement of Pumpkin-Based Functional Juice

View Full Paper

Ask AI

Bookmark

Authors

KFKebede Girma Fikru

Discussion

Member takes

Overview

Randomized trial investigates blending ratios affecting shelf life and quality in pumpkin juice, suggesting improved formulations.

Key Points

This research aims to identify the optimal blending ratios to enhance the quality and shelf life of pumpkin-based functional juice.
Evaluated different blending ratios of pumpkin, beetroot, and watermelon juice (T0, T1, T2, T3, T4).
Conducted physicochemical, microbial, and sensory analyses over a storage period of 90 days.
Applied heat pasteurization (80ºC for 3 min) to inactivate microbial flora before testing.
T4 (50:10:40) achieved the highest overall acceptability for pumpkin blended juice.
Storage duration significantly impacted nutrient degradation and microbial growth.
Optimal blending ratios were identified, enhancing the nutritional quality of the juice.

Cite This Study

Kebede Girma Fikru (2026) studied this question.

synapsesocial.com/papers/6a095c037880e6d24efe1f0b https://doi.org/10.5281/zenodo.20200524

View Full Paper

Ask AI

Bookmark