MANUFACTURING OF HEALTHY TRADITIONAL AND LOW CALORIE CITRUS JUICES BLENDS AND THEIR KINETIC STABILITY | ||
| Journal of Food and Dairy Sciences | ||
| Article 5, Volume 28, Issue 9, September 2003, Pages 6807-6819 PDF (662.83 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2003.252949 | ||
| Author | ||
| M. A. M. Saleh, | ||
| Special Food & Nutrition Dept., Food Technology Research Institute Agric. Res. Center, Giza, Egypt. | ||
| Abstract | ||
| In spite of the healthy benefits of grapefruit, it is still seldom utilized in Egypt due to the bitter taste. Therefore, various attempts were carried out to overcome the bitter taste through blending the grapefruit juice with some more favorite and delicious juices. In the current study, grapefruit, balady, sukkary orange, and mandarin juices were used to prepare healthy, delicious, highly palatable and preferable blends. Other low calorie blends were also prepared to be used by the obese and diabetes by replacing the stevia compounds instead of sugar addition. Both of the traditional and low calorie blends were periodically studied during cold storage in a refrigerator. The sensory evaluation showed that the balady orange juice addition overcame the bitterness taste of grapefruit juice. Most of the tested blends seemed to be stable over six months of cold storage. A specified amount of stevia compounds was selected by the panelists to prepare the low calorie juice blend. Their kinetic stabilities were studied in details. It was found that most of the stevia compounds seemed to be stable in both of sukkary-balady and grapefruit-balady blends. | ||
| Keywords | ||
| Citrus juices; traditional and low calorie; kinetic; stability; cold storage | ||
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