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Preparing Quick and Healthy Juice by Using Some Dried Fruits
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Abstract: Fruits and vegetables are rich sources of phytochemicals, in addition to other components that may act synergistically with phytochemicals to contribute to the nutritional and health benefits of these food commodities. The present study aimed to evaluat 6 types of fruits Plum (Prunus), green apple (Malus domestica ), Bananas (Musa acuminate), Kiwi fruit (Actinidia deliciosa), Strawberry (Fragaria,), and Goldenberry (Physalis peruviana) for preparing natural juice formula in dried forms and compared to artificial juice (Tang). This study evaluation included estimates of total sugar, crude fiber, ash, rehydration, minerals, flavonoids, iso-flavon and phenolic of formulas under study. Results showed that natural formula had high levels of sugars, fiber and ash content. Rehydration caused significant increases in the weight of dried fruits ranged from 1.62 to 4.54 weight /time. The prepared formula had high levels of K (37.288), Fe (262.815) and Zn (81.018) mg/100g. The predominant phenolics of the prepared formula are pyrogallol, cholrogenic acid, catechol and benzoic acid meanwhile flavonoids is naregin and rotein. The results showed also that the prepared formula had high levels of vitamins B (Nicotinic acid 47.54, B6 19.51, folic acid 7.06, B12 61.08 and Riboflavin 14.15 mg/100g) and C (5.27 mg/100g) respectively. Fat soluble vitamins K, D, A and E, ?-carotein were considerable amounts. Sensory evaluations showed that taste and flavor more acceptable than artificial juices
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| Publication year |
2015
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| Pages |
143-154
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| Organization Name |
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| serial title |
Journal of Nutrition and Health On
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| Author(s) from ARC |
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| Publication Type |
Journal
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