PREPARING NEW BLENDS OF FRUIT JUICES TO MEET THE NEEDS OF THE POTENT ANTIOXIDANT EFFECTS
2006
Nagwa F. El-Sharouny
New fruit juice blends which contain several potent antioxidants (carotenoides, ascorbic acid and selenium) in combination with other favorable aspects of flavor and color were tried. The trial included locally produced fruits such as Kaki, Papaya, Guava and Pomegranate. Five blends were prepared with different percentages of the prepared juices in trying to maximize the required nutrients such as carotenoides, ascorbic acid and other micro-nutrients. The best blend which had the highest content of ascorbic acid 45.73mg/100gm was blend No.(2) which contained 30% kaki, 30% papaya, 30% guava and 10% pomegranate whereas blend No.(4) (50% kaki, 30% papaya, 10% guava, and 10% pomegranate had the highest content of carotenoids (33.58 mg/100gm). Selenium content of different blends were almost always the same. Organoleptic scores revealed that the best consumer preference was for blends No. (2 and 4). As for main components of different blends a slight difference could be observed between percentages of sugars and titratable acidity.
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