Matter, A., Mahmoud, S., Salem, R. (2010). A NEW PASTEURIZED NECTARS PREPARED FROM HUSK TOMATO AND CARROT JUICES. Journal of Food and Dairy Sciences, 1(9), 531-541. doi: 10.21608/jfds.2010.82486
Amal A. M. Matter; Samaa M. E. Mahmoud; Rabab H. Salem. "A NEW PASTEURIZED NECTARS PREPARED FROM HUSK TOMATO AND CARROT JUICES". Journal of Food and Dairy Sciences, 1, 9, 2010, 531-541. doi: 10.21608/jfds.2010.82486
Matter, A., Mahmoud, S., Salem, R. (2010). 'A NEW PASTEURIZED NECTARS PREPARED FROM HUSK TOMATO AND CARROT JUICES', Journal of Food and Dairy Sciences, 1(9), pp. 531-541. doi: 10.21608/jfds.2010.82486
Matter, A., Mahmoud, S., Salem, R. A NEW PASTEURIZED NECTARS PREPARED FROM HUSK TOMATO AND CARROT JUICES. Journal of Food and Dairy Sciences, 2010; 1(9): 531-541. doi: 10.21608/jfds.2010.82486
A NEW PASTEURIZED NECTARS PREPARED FROM HUSK TOMATO AND CARROT JUICES
Food Science &Technology Dept., Fac. of Home Economics, Al- Azhar Univ., Tanta. Egypt
Abstract
The present study proposed to produce a new pasteurized blended nectars from husk tomato (Physalisperuviana L.) and carrot (Daucuscarota) juice in order to determine whether it could prefer to the consumer.
Results showed that husk tomato juice contained high acidity,1.43% (pH, 3.79), high content of ascorbic acid (31.0 mg/100 ml ) and total sugars (6.41% ). Meanwhile, carrot juice contained high carotenoids content (6600µg/100ml ). so, attention was paid to make use of the valuable constituents and quality attributes of each variety by prepared blended nectars.
Treatments comprised three pasteurized blended nectars representing (1:1), (1:2), and (2:1) (w:w) from husk tomato and carrot juices respectively. It could be observed that, the addition of carrot juice to husk tomato juice improved taste and over all acceptability meanwhile the addition of husk tomato juice increased ascorbic acid, total acidity and total sugars compared to carrot juice alone.
The storage at ambient temperature (25-30oC) of pasteurized nectars for 3 months, decreases the total sugars, ascorbic acid as well as carotenoids. No microorganisms were detected in all samples during storage period. Highest organoleptic scores were recorded for nectars prepared from husk tomato and carrot juices in ratio (1:2) followed by nectars prepared in ratio (1:1) and (2:1) respectively.
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