Organoleptic Properties and Acceptability of Fresh Beverages Using Wheat Grass Juice with some Fruit and Vegetable Juices | ||
| Journal of Food and Dairy Sciences | ||
| Article 2, Volume 9, Issue 6, June 2018, Pages 189-192 PDF (570.21 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2018.35862 | ||
| Authors | ||
| M . A. Abou- Raya1; G. A. Ghoniem1; A. K. Abd EL Hameed2; N. M. El rayes2 | ||
| 1Food Industries Dept. Fac. of Agric. Mansoura Univ., Egypt. | ||
| 2Department of horticultural crops .Research Department, Food Tech, Giza, Egypt. | ||
| Abstract | ||
| This work was aimed to obtain the best stage of wheat grains germination and determine the sensory quality and acceptability which considered as an important indicator of potential consumer preferences of fresh beverages from wheat grass juice with some fruit and vegetable juices. The data showed that the best result in organoleptic properties of wheat grass beverage in overall acceptability was the second stage (14 days) for germination of sample No. 11(42.06) followed by samples 12, 10, 8 and 7 ( 39.9, 36.32, 35.83 and 34.39 respectively). Developing and characterizing functional drinks of green wheat grass beverage with bananas, guava, lemon and strawberries blends were showed that the sensory evaluation and overall acceptability of the best samples No 10, 2, 8 and 1 were recorded (47.5, 45.13, 42.65 and 40.83 respectively), for wheat grass beverage containing mixture of banana and guava, wheat grass beverage contains banana, wheat grass beverage contains guava and control (wheat grass beverage) sample 1. On the other side, wheat grass beverages containing lemon and strawberries were rejected in all proportions. | ||
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