Production of untraditional Juices from Natural Sources
Abstract: A great interest has been recently focused on fruit and vegetable juices. So, this study was undertaken as a trail to produce new untraditional fruit juices blended with high balanced nutritive value (Jerusalem Artichoke, J.A.). Extraction of inulin from J.A. and mixed with fresh juices (Guava and orange) were also studied. Sixteen different pasteurized orange and guava fruit juice blends were prepared. All selected blends representing the most favorite ones, are recorded. The chosen blends were stored at ambient temperature 25 ±2?C for three months during which the physico-chemical constituents analysis were determined Jerusalem Artichoke (J.A) plant; Orange and Guava fruits were evaluated for their chemical composition, dietary fiber, total carbohydrates as well as their minerals contents and potential uses, Jerusalem Artichoke (J.A) contained 69.84% inulin; 76.35% total carbohydrates; 8.14 protein and 7.36% fibers. As well as, Guava and orange juices contained 288 and 36 mg/100g ascorbic acid, respectively.
Jerusalem Artichoke (J.A) tubers had a great interest because they contain higher amounts of total carbohydrates being 76.35%, than those of Guava juice (14.3%) and orange juice (11.5%). The following minerals in Jerusalem Artichoke (J.A.) tubers, being 78, 10.2 and 560mg/100g, respectively, compared either with guava or orange juice.
Guava juice contained the highest values of ascorbic acid, dietary fibers, total carbohydrates, potassium, phosphorus and magnesium compared with orange juice
Publication year 2012
Pages 491-506
Organization Name
Author(s) from ARC
External authors (outside ARC)
    محمد رمضان مسعود معهد بحوث تكنولوجيا الاغذيه
Publication Type Journal
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