PRODUCTION OF NEW DRINKS AND NATURAL SYRUP FROM UNTRADITIONAL SOURCES | ||
| Journal of Food and Dairy Sciences | ||
| Article 1, Volume 29, Issue 9, September 2004, Pages 5121-5129 PDF (430.56 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2004.240553 | ||
| Authors | ||
| T. M. Mekky1; Z, Sollman2; M. H. Zeid3 | ||
| 1Agrlc, Indu. Dept., Efficient Productivity Institute, Zagazlg Unlv. Egypt. | ||
| 2Zagazlg UnIversIty . | ||
| 3Hortlcultural Crop Processing Res. Dept., Food Technology Research Institute, Agriculture Research Center, Egypt. | ||
| Abstract | ||
| The present work was carried out to investigate producing new drinks and natural syrups from strawberry and blood orange juice mixtures whereas color of strawberry and blood orange juice are similar due to anthocyanin had been found in their juices and the nutrition value of each juices is high. This research aims to utilization of blood orange juice manufacturing to increase the cultivated area and the production especially in new lands. Treatments comprised lour different blended drinks and syrups representing (100:0), (75:25), (50:50) and (25:75) (w:w) from strawberry and blOOd orange juices respectively. Results showed that the value of total solids, total soluble solids. total acidity, total sugars and carotenoids were higher in blood orange juice compared to that In strawberry juice. Meanwhile, the anthocyanin and viscosity were higher in strawberry juice than that in blood orange juice. Results concerning the chemical and physical properties of new drinks produced from blended strawberry and blood orange juices show that Slight increase In total solids, total soluble solids. total sugars and carotenoids due to their high contents in fresh blood orange juice . Viscosity of drinks produced by adding sodium alginate (0.2%) recorded high viscosity than pectin. While drinks produced without any stabilizers recorded lowest values. Results indicated that no considerable changes of totat solids, total soluble solids. total sugars of syrup produced with strawberry juice only or with blended with blood orange juice. While the syrups prepared with strawberry juice and with 25°k and 50% blood orange jdce recorded slight increase of ascorbic acid, anthocyanin and viscosity than that of 75% blood orange juice. Organoleptic evaluation showed that drinks prepared from blended strawberry and blood orange juices at the ratio (75:25), (50:50) respectively and by adding pectin as stabilizer agent recorded high score than other treatments. Organoleptic evaluation 01 new strawberry and blood orange natural syrups indicated that syrups prepared from strawberry and blood orar.ge juice at the ratio (50:50) recorded higher scored of all studied properties followed by the syrups prepared with (75:25) strawberry and blood orange juice respectively. Accordingly, it can be recommended that the new natural drinks could be successfully produced from blended strawberry and blood orange juice at the ratio (75:25), (50:50) respectively and by adding pectin (0.2%) as stabilizer. Also new strawberry and blood orange natural syrups could be successfully produced using blended of strawberry and blood orange juice at the ratio (50:50). | ||
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