PHYSICO-CHEMICAL CHARACTERISTICS OF SOME FRUIT JUICE BLENDS AND THEIR ORGANOLEPTIC EVALUATIONS. | ||
| Journal of Food and Dairy Sciences | ||
| Article 24, Volume 34, Issue 4, April 2009, Pages 3173-3187 PDF (740.77 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2009.113448 | ||
| Authors | ||
| A. G. Allam1; E. S. Abd El-Wahab2; A. E. Abdalla kolkila2 | ||
| 1Al-Azhar University , Dept. of Food Science and Technology , Egypt | ||
| 2Food Technol. Res. Institute ,Agricultural Research ,Center , Egypt | ||
| Abstract | ||
| This study was conducted to study the physico-chemical characteristics of some juices and the possibility of producing fortified and enhanced blended juices . Physico-evaluation showed that pumpkin juice contains 7.30 % T.S.S, 0.730 browning index, 1.83 centipoise/s for viscosity and 1.782 turbidity. Mango juice gave a higher score of viscosity being 3.22 centipoise/s,color value, turbidity and T.S.S% orange juice gave high score of pH 3.80. Concerning chemical analysis the data indicated that pumpkin juice contains high amount of total carotenoids 3.1 mg/100g,while mango juice contains of 4.31mg/100g carotenoids and 10.47 % total sugars. Orange juice contains 42.5mg/100g ascorbic acid and 1.35 % total acidity. Sensory attributes ascertained that pumpkin/mango/orange at the ratio1:1:1,pumpkin/mango/cantaloupe 1:1:1, pumpkin/orange 2:1 gave a best sensory attributes, and confirmed the physico-chemical analysis of pumpkin/mango/orange juice at the ratio 1:1:1which are characterized by higher content of T.S.S%, total acidity, ascorbic acid, total , reducing and non reducing sugars. Finally the mixed juice have the potential to be better and healthier diet. | ||
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