CHANGES IN CHEMICAL AND NUTRITIONAL QUALITY DURING COLD STORAGE OF SOME FRUIT AND VEGETABLE JUICE BLENDS.

Document Type : Original Article

Authors

Food Industries Dept., Faculty of Agric., Mansoura University, Egypt

Abstract

Fresh juice blends are a popular food daily consumed by all people with different age and standard living for their low prices and pleasant flavor. In spite of the cheap price of these juices; they have high nutritive value for their high content of β-carotene, minerals as calcium, potassium, magnesium and iron. So, the main target of such manuscript was to follow up main components changes in untraditional fruit and vegetable juice blends during cold storage (5-7°C) for three months. Obtained results showed that, the moisture, total  sugar, non-reducing sugar, β-carotene, total soluble solids contents and pH value of fruit and vegetable juice blends decreased while, total solids, reducing sugar contents and total bacterial counts increased after three months of cold storage. Juice blend No.(4) (50% apricot + 50% carrot) had the highest value of β-carotene (1000 μg/100ml).  Finally, it could be concluded that fruit and vegetable juice blends under study were acceptable and in a good agreement with their Egyptian standard specifications as well as the high content of β-carotene.

Keywords

Journal of Food and Dairy Sciences
Volume 1, Issue 4
April 2010
Pages 181-191

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