YIELD IN JUICES, NECTARS AND DRINKS FROM TROPICAL FRUITS GROWN IN COTE-DIVOIRE

The treatment of tropical fruits in Cote d'Ivoire for production of ju ices, nectars and soft drinks is described. Extraction yield and deter mination of physical and chemical characteristics of intermediate and final products are given for various types of fruits. Juice yield from tropical citrus (grapefruit, orange, mandarine, tangelo) is lower tha n 50% of the fresh fruit weight, with a high acidity; grapefruit juice has a higher dry matter and total sugars content, and titratable acid ity than indicated in litterature. Orange juice is low in total sugars . Passion fruit has a low extraction yield (36%) and a high titratable acidity (491 meq/kg), still present in the derived nectar. All the fl eshy fruits, with an extraction rate beyond 50%, have less acidity and higher sugar contents (papaya : 30 meq and 109 g kg-1 respectively; b anana: 69 meq and 177 g kg-1), but for pinapple which has a high acidi ty and a high sugar content (137 meq and 130 g kg-1 respectively). All these tropical fruits produce one to five times their own fresh weigh t of final products (nectars and soft drinks) when supplemented with a dequate amounts of sucrose and citric acid for preservation.