الفهرس 
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Abstract
In the recent period the production of large quantities of different juices whether natural juices or juices diluted with a sugar solution, has a concentration of up to 75% the percentage of fruit is 25% (nectar) and the final concentration is 16%. Egypt’s position has increased among the producing and exporting countries and it was necessary for the conduct more studies on non-traditional where fruits and vegetables (mango - apricot - orange - kaki- carrot- cantaloupe) are an important part of the daily diet of humans around the world. There is no doubt that fruit juices are on of the favoritaable drinks all over the world due to their nutritional importance which made it sold and bought so that it has a nutritional value that affects the economic of countries and many of the countries factories. Therefore it was important to produce new blends of these juices in order to increase their marketing value
This investigation aimed to:
1- Prepare the puree of mango, apricot, orange, carrot, kaki and cantaloupe.
2- Evaluate the chemical composition, microbiological quality and sensory properties of fruit and vegetable juices at zero time.
3- Prepare of nectar and nectar blends.
4- Evaluate the chemical composition, microbiological quality and sensory properties of the prepared nectar and nectar blends during storage.
First: The chemical composition of the fruit and vegetable juices:
1- Chemical composition of mango juice:
The obtained results showed that mango juice contains (86.85%) moisture, (0.75%) protein, (0.12%) fat, (1.4%) fiber content, (0.37 mg/liter for juice), ash, (10.45%) carbohydrate, (15.1 Brix) soluble solids, (13.15%) total solids, (8.72%) total sugars, pH (3.48), (2.33%) titratable acidity, (1.26 mg/100 g) carotenoids, (68%) ascorbic acid and (25.5 mg / 100 g) viscosity.
2- Chemical composition of apricot juice:
The obtained results showed that apricot juice contains (85.45%) moisture, (0.68%) protein, (0.18%) fat, (1.12%) fiber content, (0.77 mg/L) ash, (10.65%) carbohydrate, ( 14.15 Brix) soluble solids (14.55%) total solids (10.02%) total sugars, pH (3.87), (2.14%) titratable acidity, (8.43 mg/100 g) carotenoids, (4.5%) ascorbic acid and (26.5mg/100gm) viscosity.
3- Chemical composition of orange juice:
The obtained results showed that orange juice contains (86.95%) moisture, (0.51%) protein, (0.15%) fat, (0.85%) fiber content, (0.17 mg/L) ash, (10.95%) carbohydrate, ( 13.2 Brix) soluble solids, (13.05%) total solids, (10.39%) total sugars, pH (3.65), (1.77%) titratable acidity, (2.16 mg/100 g) carotenoids, (36.5%) ascorbic acid and (31mg/100gm) viscosity.
4- Chemical composition of kaki juice:
The obtained results showed that persimmon juice contains (85.4%) moisture, (0.36%) protein, (0.11%) fat, (0.69%) fiber content, (0.26 mg/L) ash, (12.95%) carbohydrate, ( 14.65 Brix) soluble solids (14.55%) total solids (16.37%) total sugars, pH (4.27), (0.84%) titratable acidity, (0.12 mg/100 g) carotenoids, (30.5%) ascorbic acid and (28.5mg/100g) viscosity.
5- Chemical composition of carrot juice:
The obtained results showed that carrot juice contains (85.7%) moisture, (0.11%) protein, (0.07%) fat, (0.58%) fiber, (0.45 mg/L) ash, (12.65%) carbohydrate, (15.15Brix) total soulbe solids, (14.3%) total solids, (12.92%) total sugars, pH (3.79), (0.3%) titratable acidity, (0.95mg/100g) carotenoids, (43%) ascorbic acid and (15.5mg/100gm) viscosity.
6- Chemical composition of cantaloupe juice:
The obtained results showed that cantaloupe juice contains (85.5%) moisture, (0.25%) protein, (0.17%) fat, (0.81%) fiber content, (0.33 mg/L) ash, (12%) carbohydrate, ( 17.9 Brix) soluble solids (14.5%) total solids (17.28%) total sugars, pH (4.56), (0.49%) titratable acid, (1.76 mg/100g) carotenoids, (21.5%) ascorbic acid and (35mg/100gm) viscosity.
Second: Chemical composition of the nectar and nectar blends at zero time:
Blends of fruits and vegetables nectar (Mango, apricot, orange, kaki, carrot and cantaloupe) were made. It was chosen to make blends of mango nectar (kaki, carrot and cantaloupe) apricot nectar blends (kaki, carrot and cantaloupe). And blends of orange nectar (kaki, carrot and cantaloupe).
1- chemical composition of nectar of mango, apricot, orange, kaki, carrot and cantaloupe:
The results showed that the moisture ranged between (85.7–89.9%), protein (0.16–0.74%), fat (0.07–0.19%), fiber (0.8–1.44%), ash (0.21–0.77mg/L), carbohydrate (11.55–13.51%), total soluble solids (13.3–18.1Brix), total solids (4.8–15.55%), total sugars (9.5–18.09%), pH (3.72–4.96), titratable acidity (0.32–2.66%), carotenoids (0.16–8.9 mg/100g), ascorbic acid (21.5–69.5%) and viscosity (15.5–36.5) mg/100.
2- Chemical composition of mango nectar blends with (kaki, carrot and cantaloupe):
The obtained results showed that blends of mango nectar with kaki, carrot and cantaloupe, respectively contained (86.1-85.8-86.5%) moisture, (0.23-0.28-0.25%) protein, (0.16-0.15-0.09%) fat, (0.77– 0.70 – 0.68%) fiber, (0.39–0.58–0.41mg/L) ash, (13.2–13.05–12.9%) carbohydrate, (15.5–15.85–17.55) total soluble solids, (13.75–14.9– 14.45%) total solids, (16.85–12.86–12.91%) total sugars, (3.95–4.05– 3.78) pH, (0.72–1.21–0.91%) titratable acidity, (1.91–2.69–1.95 mg/100g) carotenoids, (1.91–2.69–1.95%) ascorbic acid and (30.3–18.5–19.3mg/100g) viscosity.
3- Chemical composition of apricot nectar blends with (kaki, carrot and cantaloupe):
The obtained results showed that blends of apricot nectar with kaki, carrot and cantaloupe ranged between (85.8–85.4–86.2%) moisture, (0.36 –0.61–0.45%) protein, (0.17–0.18–0.15%) fat, (0.77–1.37–0.76%) fiber, (0.31–0.68–0.28mg/L) ash, (13.65–12.5–13.55%) carbohydrate, (16.65– 15.0–15.1Brix) total soluble solids, (15.3–15.2–14.55%) total solids, (15.7–12.42–17.35) total sugars, (3.81–3.72–3.89) pH, (0.89–1.59–1.52%) titratable acidity, (0.79–6.94–0.88 mg/100g) carotenoids, (27.5–11–32.5%) ascorbic acid and (30.5–27.3–29.5 mg/100g) viscosity.
4- Chemical composition of orange nectar blends with (kaki, carrot and cantaloupe):
The obtained results showed that blends of orange nectar with kaki, carrot and cantaloupe respectively contained (87.1-86- 87.77%) moisture, (0.7-0.69-0.67%)protein, (0.16-0.18-0.15%) fat, (1.25–1.18–1.28%) fiber, (0.38–0.67–0.31 mg/L) ash, (11.95–11.96–11.75%) carbohydrate, (16.05 –14.85–14.85 Brix) total soluble solids, (13.85–14.5–13.4%)total solids, (11.76–10.81–10.11%) total sugars, (3.81–3.66–3.8) pH, (2.21–2.56– 2.42%) titratable acidity, (2.24–7.28–1.98 mg/100g) carotenoids,( 57.5– 20–6%) ascorbic acid and (27.65–26.55–27.45 mg/100g) viscosity.
Third: The chemical composition of nectar and nectar blends after 3 months:
1- Chemical composition of nectar of mango, apricot, orange, kaki, carrot and cantaloupe:
The obtained results showed that the blends of mango, apricot, orange, kaki, carrot and cantaloupe, respectively contained (85.67–85– 87.55–84.8–85.58–87.7%) moisture, (0.2–0.33–0.7–0.68–0.26–0.54%) protein, (0.07–0.12–0.3–0.19–0.17–0.16%) fat, (0.68–0.85–1.56–42.8– 1.08–1.15%) fiber, (0.48–0.29–0.33–0.78–0.39–0.18mg/L) ash, (13.5–13.87–11.8–11.87–13.05–12.25%)carbohydrate, (15.67–15.1–14.9–14.6–17.79–12.65brix) total soluble solids, (15.15–15.9–13.37–15.9–15.17–14.1%) total solids, (13.81–16.8–9.72–10.81–18.13–11.81%) total sugars, (4.05–4.6–4.29–4.59–4.78–4.2) pH, (1.72–1.88–3.78–3.18–1.91– 3%) titratable acidity, (0.89–0.4–1.76–8.21–1.91–2.15mg/100g) carotenoids, (35.55–21.7–56.48–3.68–18.6–33.5%) ascorbic acid and (17.5–31.2–27.45–29.55–39.2–35.1 mg/100 g) viscosity.
2- Chemical composition of mango nectar blends with (kaki, carrot and cantaloupe):
The results showed that blends of mango nectar with kaki, carrot and cantaloupe, respectively contained (85.87–85.2–85.78%) moisture, (0.23 –0.28–0.25%) protein, (0.16–0.11–0.05%)fat, (0.51–0.85–1.03%)fiber (0.37–0.59–0.42 mg/L) ash, (13.17–12.7–12.9%)carbohydrate, (17.05– 15.65–15.1Brix) soluble solids, (15.27–15.57–15.17%)total solids,(12.68- 17.04–12.9%) total sugars, (4.67–4.59–4.59) pH, (1.19–2.06–1.64%) titratable acidity, (1.81–2.18–1.65mg/100g) carotenoids, (21.6–32.5–21.5%) ascorbic acid and (32.5–21.2–22.8mg/100g) viscosity.
3- Chemical composition of apricot nectar blends with (kaki, carrot and cantaloupe):
The obtained results showed that blends of apricot nectar with kaki, carrot and cantaloupe, respectively contained (85.5-85.18-86.01%) moisture, (0.34-0.57-0.45%) protein, (0.15-0.17-0.15%) fat, (0.96–1.28– 0.87%)fiber, (0.31–0.64–0.5mg/l) ash, (13.5–12.4–13.25%) carbohydrate, (15.55–15.55–15.95Brix) soluble solids, (15.47–16.03–14.77%)total solids, (17.04–12.80–15.69%) total sugars, (4.91–4.21–4.52) pH, (1.73– 3.23–2.26%) titratable acidity, (0.71–6.17–0.75mg/100g) carotenoids, (21.8–9.55–28.5%)ascorbic acid and (33.5–31.3–31.6mg/100g) viscosity.
4- Chemical composition of orange nectar blends with (kaki, carrot and cantaloupe):
The obtained results showed that blends of orange nectar with kaki, carrot and cantaloupe, respectively contained (86.65–85.5–87.6%) moisture, (0.6–0.7–0.67%) protein, (0.15–0.17–0.12%) fat, (1.65–1.38– 1.54%)fiber, (0.39–0.77–0.29mg/l) ash, (12–11.9–11.8%) carbohydrate, (15.95–14.8–14.95 Brix) soluble solids, (14.2–15.27–13.47%)total solids, (11.9–10.89–10%) total sugars, (4.12–4.67–4.14) pH, (3.04–3.63– 3.69%) titratable acidity, (1.81–6.89–1.85 mg/100g) carotenoids,( 51.65– 13.92–56.2%) ascorbic acid and (30.65–27.5–29.7 mg/100g) viscosity.
Forth: Microbiological quality of the fruit and vegetable juices:
Microbiological examination of the juice used in the preparation showed that the total viable bacterial count ranged from 2 x 10 to 7 x 103 CFU/g.
However, yeast and moulds and coliform group were found to be absent in all juices. The microbiological results suggested that the juice is safe for drink.
Fifth: Microbiological quality of nectar and nectar blends at zero time:
Microbiological examination of nectar of mango, apricot, orange, carrot, kaki and cantaloupe showed that the total viable bacterial count was > 210, 7 × 210 in orange and kaki nectar, yeasts and moulds was 102, 7 × 210 in orange and mango and coliform group was > 102, 3×102 in apricot, orange, cantaloupe, carrot and kaki. Microbiological examination of mango nectar with kaki showed that the viable bacterial count was 5 x 210, yeasts and moulds was 7 x210 and the total coliform group was 2 x 210. And mango nectar with carrot that the viable bacterial count was 6 x 210, yeasts and moulds was 9 x 210 and the total coliform group was 4 x 210. And mango nectar with cantaloupe showed that the viable bacterial count was 3 x 210 , yeasts and moulds was 5×210 and the total coliform group was 210. The microbiological examination of apricot nectar with kaki showed the viable bacterial count was 4 x 210, yeasts and moulds was 8 x 210 and the total coliform group > 210 . And apricot nectar with carrot that the total count of bacteria was 2 x 210, yeasts and moulds was 5 x 210 and the total coliform group was > 210. And apricot nectar with cantaloupe showed that the viable bacterial count was 1 × 210, yeasts and moulds was 5 × 210 and the total coliform group was > 210. The microbiological examination of orange nectar with kaki showed that the viable bacterial count was > 210, yeasts and moulds was 2×210 and the coliform group > 210. Orange and carrot nectar showed that the viable bacterial count was > 210, yeasts and moulds was 3 × 210 and the coliform group > 210. Orange nectar with cantaloupe showed that the the viable bacterial count was > 210, yeasts and moulds was 1 × 210 and the coliform group > 210.
Sixth: Microbiological quality of nectar and nectar blends after 3 months:
Microbiological examination of nectars showed that total viable bacterial were 1 x 310, 6 x 410 in orange and kaki nectar, yeasts and moulds were 1 × 510 , 2 × 510 in kaki and mango nectar and the coliform group were > 210, 3×210 in orange and kaki nectar. Microbiological examination of mango nectar with kaki showed that the total viable bacterial were 4 x 210, yeasts and moulds were 1 x 510 and the coliform group were 1 x 310. And mango nectar with carrot that the total viable bacterial were 7 x 410, yeasts and moulds were 3 x 510 and the coliform group were 5 x 310. And mango nectar with cantaloupe showed that the total viable bacterial were 2 x 410 , yeasts and moulds were 8 × 410 and the coliform group were 4 x 102. The microbiological examination of apricot nectar with kaki showed that the total viable bacterial were 5 x 410, yeasts and moulds were 3 x 510 and the coliform group were 7 x 210.The microbiological examination of apricot nectar with carrot showed that the total viable bacterial were 1 x 410, yeasts and moulds were 6 x 410 and the coliform group were 3 x 210. And the apricot nectar with cantaloupe showed that the total viable bacterial were 8 x 310, yeasts and moulds were 2 x 410 and the coliform group were 1 x 210. Microbiological examination of orange nectar with kaki showed that the total viable bacterial were 1 x 310, yeasts and moulds were 5 x 310 and the coliform group were > 210. And orange nectar with carrot that the total viable bacterial were 3 × 310, yeasts moulds were 1 × 410 and the coliform group were >210. And orange nectar with cantaloupe showed that the total viable bacterial were 9 x 210, yeasts moulds were 4 x 310 and the coliform group were > 210.
Seventh: Sensory evaluation of the fruit and vegetable juices:
The sensory evaluation data showed that all ratios acceptable. Taste ranged between 6.87 and 30.55 for orange and mango. As appearance ranged between 7.64 and 8.65 for apricot and mango. Color ranged between 7.43 and 8.97 for orange and mango. And the odor ranged between 6.99 and 9.04 for orange and mango. The Overall acceptability ranged between 7.35 and 9.05 for orange and mango.
Eighth: Sensory evaluation of nectar and nectar blends at zero time:
The results of the sensory evaluation include (color, appearance, taste,odor, texture and overall acceptability) of the nectar blends indicated that they were highly acceptable in all sensory properties immediately manufacturing.
Ninth: Sensory evaluation of nectar and nectar blends after 3 months:
The results of the sensory evaluation (color, appearance, taste,odor, texture and overall acceptability) of the nectar blends formulas showed that all of them were highly accepted by the arbitrators. As high degrees were recorded in all sensory properties at the end of the storage period (3 months).
However all organoleptic evaluation properties significantly decreased (p≤ 0.05) with the prolonged time of storage proceeded.
Tenth: Effect of storage chemical composition of nectar and nectar blends:
The results of the chemical analyzes showed that the nectar samples were not significantly affected during the storage period (3 months). Whereas total soulbe solids decreased, pH decreased, sugars decreased, ash decreased, as well as carotenoids and ascorbic acid. A slight increase in both the acidity titratale and the crude fiber during the storage period.
Eleven : Effect of storage on the microbiological quality of nectar and nectar blends after 3 months:
Microbiological examination of prepared nectar and nectar blends testing during storage period showed that increasing in the total viable bacterial, coliform group and yeasts and moulds. By evaluating these drinks in terms of microbiological quality they were all fit for human consumption.
Twelveth: Effect of storage sensory evaluation of nectar and nectar blends:
The results of sensory evaluation of nectar samples during the storage period at room temperature showed that there were significant differences between the sensory characteristics of nectar samples during storage and that all of them were sensory acceptable during the storage period.
Finally, it could be concluded that whole blends of fruits and vegetables juices considered a prefect source of energy, protein, fats, dietary fibers, vitamins. In addition to its high ratio of antioxidant activity that protects us from many diseases especially chronic diseases. Moreover, it positively affects the growth of microbes by reducing the number of microbes and increasing the shelf life of juices and its sensory evaluation was acceptable.