Consumer Acceptance of Orange Juice Mixed with Water Mint Leave Extract.

Q1 Agricultural and Biological Sciences
Marwa R Ali
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引用次数: 3

Abstract

Aims and background: Aseptic processing is focused only fruit juices, but the processing of strengthful fruit, like fruit juice fortified with other beneficial herbs by tetrapack processing has not been attempted. The aim of the study to introduce a new form of orange juice with a good nutritional value.

Materials and methods: Orange-Mint leaves juice was formulated using different addition percentages of mint leaves extract. The juice was aseptically processed, packed in glass bottles under sterilized environment and sterilized at 70°C for 15min then storage at 5°C for 3 months. All of the properties of juice "physicochemical, nutritional values, microbiological and sensory" was determined.

Results: The results showed that there was no difference in pH, total soluble solids, ash, and total acidity in all samples moreover, the orange juice with 15% of mint leaves extract recorded the best values of sensory evaluation, on the other hand, it was recorded lower values of vitamin C and total phenolic compound than fresh or pasteurized orange juice because of increasing in addition % of mint leaves extract to orange juice. The sensory properties of juice samples were not remarkable any changes during storage. The results indicated that the juice had a good acceptability up to 3 months of storage at 5°C.

Conclusion: Now, the consumer is interested with nutritional and healthy foods, because functional foods reduce the health problems, as described in various patents. So, the Orange-Mint leaves blended juice will be a good option for the consumer.

消费者对橙汁与水薄荷叶提取物混合的接受程度。
目的和背景:无菌加工只关注果汁,但对强效水果的加工,如用其他有益草药强化果汁的四包装加工还没有尝试过。本研究的目的是介绍一种具有良好营养价值的新型橙汁。材料与方法:采用不同添加比例的薄荷叶提取物配制橙薄荷叶汁。果汁经过无菌处理,在无菌环境下装于玻璃瓶中,70℃灭菌15min, 5℃保存3个月。测定了果汁的理化、营养、微生物和感官等各项特性。结果:各样品的pH、可溶性固形物、灰分、总酸度均无差异,且添加15%薄荷叶提取物的橙汁感官评价值最佳,但由于薄荷叶提取物在橙汁中的添加量增加,其维生素C和总酚类化合物的含量低于新鲜橙汁和巴氏杀菌橙汁。果汁样品的感官特性在贮藏过程中没有明显变化。结果表明,该果汁在5℃条件下保存3个月,可接受性较好。结论:现在,消费者对营养和健康食品感兴趣,因为功能性食品减少了健康问题,正如各种专利所描述的那样。因此,橙薄荷叶混合果汁对消费者来说是一个不错的选择。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Recent patents on food, nutrition & agriculture
Recent patents on food, nutrition & agriculture Agricultural and Biological Sciences-Agronomy and Crop Science
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