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389483

PHYSICOCHEMICAL AND SENSORIAL OF JUICE FROM MIXTURES OF PERSIMMON WITH PRICKLY PEAR FRUITS

Article

Last updated: 24 Dec 2024

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Abstract

The persimmon and prickly pear fruits are packed with bioactive components that are for good health, such as fiber, minerals, vitamins, and antioxidants. Therefore, the present study carried out on different fruit juice blends were prepared as persimmon juice with prickly pear juice in 75: 25; 50:50 and 75:25 ratios to improve its quality and flavor. These juice blends were packaged in 250 ml. colorless glass bottles and tested for physico-chemical, minerals, vitamin C and sensory evaluation. The chemical composition of juice prepared from Persimmon and prickly pear at different storage periods indicated that these blends were chemically stable during three months of storage in the refrigerator; this meant the high shelf life of these functional juices, while, the ascorbic acid content decreased gradually. Furthermore, no heavy metals like lead, cobalt, or cadmium were found in the juices. Overall, the sensory evaluation showed that the different juice blends had varying levels of acceptability.  

DOI

10.21608/jpd.2024.389483

Keywords

Persimmon, Prickly pear, juice blends, physico-chemical, minerals, vitamin c, Sensory evaluation

Authors

First Name

Dina

Last Name

Salem

MiddleName

-

Affiliation

Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.

Email

dinahamed@zu.edu.eg

City

Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.

Orcid

-

First Name

Attia

Last Name

El-Makhzangy

MiddleName

-

Affiliation

Department of Food and dairy Science and Technology, Faculty of Technology & Development, Zagazig University, Egypt.

Email

attiamakhzangy@yahoo.com

City

Zagazig

Orcid

-

First Name

Abd El gawad

Last Name

El shwaf

MiddleName

-

Affiliation

Department of Food and Dairy Technology, Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.

Email

profelshawaf@yahoo.com

City

Faculty of Technology and Development, Zagazig University, Zagazig, Egypt.

Orcid

-

Volume

29

Article Issue

4

Related Issue

50746

Issue Date

2024-10-01

Receive Date

2024-09-17

Publish Date

2024-10-01

Page Start

281

Page End

294

Print ISSN

1110-2543

Online ISSN

2682-3322

Article File

JPD_Volume 29_Issue 4_Pages 281-294.pdf

PDF . 583.4kB

Link

https://jpd.journals.ekb.eg/article_389483.html

Detail API

https://jpd.journals.ekb.eg/service?article_code=389483

Order

5

Type

Original Article

Type Code

867

Publication Type

Journal

Publication Title

Journal of Productivity and Development

Publication Link

https://jpd.journals.ekb.eg/

MainTitle

PHYSICOCHEMICAL AND SENSORIAL OF JUICE FROM MIXTURES OF PERSIMMON WITH PRICKLY PEAR FRUITS

Details

Type

Article

Created At

24 Dec 2024