Chemical, Microbiological and Sensory Studies on Orange Nectars and their Blends | ||||
| المجلة العلمية للدراسات و البحوث التربوية والنوعية | ||||
| Volume 7, Issue 19, February 2022, Page 520-550 PDF (465.79 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/sjse.2024.101802.1118 | ||||
 View on SCiNiTO | ||||
| Author | ||||
سهام عبدالمنصف 
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| کلية التربية النوعية - جامعة بنها | ||||
| Abstract | ||||
| Mango, apricot, orange, kaki and cantaloupe are among the most important types of fruits that have great nutritional value, so they were used in preparing juices and nectars from these fruits. The juice was prepared and traditional types such as mango, apricot, and orange were selected and non-traditional types such as kaki and cantaloupe, which are produced in Egypt at a cheap price and abundant production. The juice was prepared and all chemical composition were carried out and include (Moisture content, crude protein, fat, crude fiber, ash, carbohydrate, total soluble solids, Total solids , total sugars, reducing sugars, non-reducing sugars, pH, titratable acidity, carotene, ascorbic acid and viscosity). The degree of moisture was higher in mango juice and the degree of solids was higher in both apricot and kaki juice and was 14.5 Brix and the pH was higher in cantaloupe juice and the degree of carotene was higher in apricot juice and the viscosity was higher in cantaloupe juice and was 35 mg/100 g and the fiber was higher in mango and it was 1.4%. In addition to sensory evaluation, it contains (Color, appearance, taste, texture, odor and overall acceptability) the degree of color was also higher in mango juice than in other juices. ) and In addition microbiological evaluation such as (Total bacterial count, coliform group and mold and yeasts count). Also, nectar was prepared from 25% (fruit) juice + 75% (Sugar solution) to obtain | ||||
| Keywords | ||||
| Kaki; Cantaloupe; Chemical composition; Sensory evaluation; Microbiological evaluation | ||||
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