Evaluation of some nectars supplemented with basil seeds | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 36, Volume 102, Issue 2, July 2024, Page 226-237 PDF (677.71 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2024.259547.1491 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ayman S. Dyab  ; Hasnaa M. Abo-Taleb
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| Department of Horticultural Crops Technology Research, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Fruit drinks are considered healthy because they contain vitamins, minerals, and antioxidants that play an important role in preventing many diseases. Juice supplemented with herbs and spices can improve the nutritional value and acceptability of drinks. The present study investigated the effect of adding basil seeds to various fruit juices, including mango, guava, and orange. Different ratios of basil seeds (0.5, 1.0, and 1.5% w/vol) were added to nectars prepared from various fruits to determine the optimal concentration of basil seeds for enhancing chemical, microbiological, and organoleptic properties. The study demonstrated that the best concentration of basil seeds to improve the characteristics of the final product was 1.0% for mango and orange nectars and 1.5% for guava nectar. Therefore, basil seeds can be used to prepare a highly nutritious nectar, has acceptable sensory properties, and can be recommended as a dietary fortified product to deal with humans from various diseases. | ||||
| Keywords | ||||
| Basil seed; Nectar; phenolic; rheological; microbiology | ||||
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