Physiochemical and Sensory Properties of Nectar Processed From Guava and Papaya | ||
| International Journal of Family Studies, Food Science and Nutrition Health | ||
| Volume 3, Issue 1, June 2022, Pages 33-51 PDF (1.15 M) | ||
| Document Type: Original Research | ||
| DOI: 10.21608/ijfsnh.2022.229714 | ||
| Authors | ||
| Naglaa. M. Ali; Nermeen, E. Ramez; El- Gendy; Manal A | ||
| Food Technology Research Institute, Agric. Res. Center, Giza, Egypt | ||
| Abstract | ||
| The aim of this investigation was to produce nectar from papaya and guava fruits and studies their physicochemical and sensorial analysis. The different percentages of Guava and papaya nectar were ( 50% Guava+ 50% papaya),Treatment1,(75% papaya +25% guava)Treatment-2and (25% papaya+75%guava) Treatment-3.Analysis of nectar was conducted at zero time and during storage at ambient temperature up to six months.. Data analysis established that treatment -1 and treatment -3 had the maximum content of ascorbic acid by 109 and 136 mg/100g, respectively compared to treatment -2. Furthermore, bioactive components in guava pulp had the highest percentage compared to papaya pulp.Also nectars are an remarkable source of bioactive components.. It is a proper source of phenolic compounds (113.25 mg GAE/mg),flavonoid compounds(71.0 mg/100ml) and antioxidant activity (48.6%), respectively ,for treatment -3 .Processing and storage period exhibit notable effect on Physico-chemical parameters, especially, sugars, total soluble solids, PH value, total acidity, ascorbic acid, and the concentration of phytochemicals of nectars.. Statistical analysis related that treatments 1 and 2 were greatly established palatability during the storage period up to six months between adverse panelists. From all the previous results, it is probable applicable and economic to produce guava and papaya nectar blends. | ||
| Keywords | ||
| Physicochemical analysis; nectars; Guava or papaya; bioactive components | ||
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