A New Pasteurized Nectars Prepared From Husk Tomato and Carrot Juices

Abstract

The present study proposed to produce a new pasteurized blended nectars from husk tomato (Physalis peruviana L.) and carrot (Daucus carota) juice in order to determine whether it could prefer to the consumer. Results showed that husk tomato juice contained high acidity,1.43% (pH, 3.79), high content of ascorbic acid (31.0 mg/100 ml) and total sugars (6.41%). Meanwhile, carrot juice contained high carotenoids content (6600µg/100ml). so, attention was paid to make use of the valuable constituents and quality attributes of each variety by prepared blended nectars. Treatments comprised three pasteurized blended nectars representing (1:1), (1:2), and (2:1) (w:w) from husk tomato and carrot juices respectively. It could be observed that, the addition of carrot juice to husk tomato juice improved taste and over all acceptability meanwhile the addition of husk tomato juice increased ascorbic acid, total acidity and total sugars compared to carrot juice alone. The storage at ambient temperature (25-30 o C) of pasteurized nectars for 3 months, decreases the total sugars, ascorbic acid as well as carotenoids. No microorganisms were detected in all samples during storage period. Highest organoleptic scores were recorded for nectars prepared from husk tomato and carrot juices in ratio (1:2) followed by nectars prepared in ratio (1:1) and (2:1) respectively.

The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices

“…The carotenoid content in carrot juices varies and depends on many factors, for example, type of raw material and/or storage time [ 13 ]. In this study, the highest content of carotenoids was demonstrated in juices made of orange carrot 27.50 mg/100 mL in the juice prepared by the use of HSJ and 24.69 mg/100 mL in the juice obtained by the use of LSJ.…”

“…In this study, the highest content of carotenoids was demonstrated in juices made of orange carrot 27.50 mg/100 mL in the juice prepared by the use of HSJ and 24.69 mg/100 mL in the juice obtained by the use of LSJ. In comparison, Amal et al [ 13 ] shown that the total content of carotenoids in the juice from orange carrot was 6.6 mg/100 mL. The difference in the results may arise from the variety of carrot use in the research, growing conditioning and cultivation practice [ 14 ].…”