Zagazig J. Agric. Res., Vol. 46 No.

(6A) 2019

Food, Dairy and Home Economic Research

http:/www.journals.zu.edu.eg/journalDisplay.aspx?Journalld=1&queryType=Master

MANUFACTURE OF YOGHURT DRINK SUPPLEMENTED WITH CARROT

AND GUAVA PULPS
Asala R.M. Mohammed*, M.M. Omar, M.M. El-Abbassy and S.A. Khalifa
Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt

Received: 07/07/2019; Accepted: 18/08/2019

ABSTRACT: This study was designed to evaluate some properties of fruit yoghurts made with
adding carrot and guava pulp during storage. The obtained results revealed that, the pH was decreased
by time of storage while acidity was increased in all types of drinking yoghurt. Adding of 10, 15 and
20% guava pulp in yoghurt increased significantly (p<0.05) the total phenolic compounds (TPC),
antioxidant activity (AA), fiber content and ascorbic acid (Vitamin c). The rheological and sensory
properties of yoghurt were improved comparing to the control samples, While the protein content, pH
value and syneresis decreased significantly (p<0.05) than control samples. On the other hand, Addition
of 10, 15 and 20% carrot pulp to yoghurt increased (TPC), (AA), ascorbic acid and fiber content,
while the protein content, pH value decreased. Along the storage period of all treatments, the TS,
acidity, synersis and viscosity increased significantly, while the pH value, ascorbic acid, acetaldehyde
content, AA,TPC were decreased significantly.
Key words: Drinking yoghurt, protein content, carrot pulp, ascorbic acid, guava pulp.

INTRODUCTION and Chandan, 2006). There is increasing

evidence that fruits and vegetables may protect
Yoghurt is a popular fermented milk product against numerous chronic diseases, including
containing both Lactobacillus bulgaricus and cancer, cardio- and cerebro-vascular, ocular, and
Streptococcus thermophilus cultures. Both neurological diseases (Block et al., 1992). The
intervention and observational studies have protective effect of fruits and vegetables has
associated yoghurt consumption with several generally been attributed to their antioxidant
benefits to human health, including increased constituents, including vitamin C (ascorbic
digestibility of lactose and assimilation of acid), vitamin E (α-tocopherol), carotenoids,
certain nutrients, enhancement of bone mineral glutathione, flavonoids and phenolic acids, as
acquisition, weight management, heart health, well as other unidentified compounds (Sies and
metabolic health and digestive and immune Stahl, 1995). Total antioxidant capacity of many
health. Yogurt is among the most common dairy fruits and vegetables has been determined by the
products consumed around the world (Saint-Eve oxygen radical absorbance capacity assay
et al., 2006). Functional foods have become a (ORAC), which measures the ability of plant
trend; its functional properties have also been extracts to scavenge peroxyl radicals (Cao et al.,
studied with additions of “functional” ingredients 1996). Polyphenol and flavonoids are metabolic
such as fruit pulp and the addition of different products widely distributed in foods of plant
fruit juice in yoghurt. Utilizing of fruit juices in origin and they have numerous biological and
yoghurt manufacture resulted in more delicious pharmacological properties (Cook and
product. In this case the flavoured yoghurt Samman, 1996).
becomes tastier with pleasant flavour. The
healthy attributes of yoghurt can be also improved Guava (Psidium guajava) is a fruit high in
by adding different fruits as a source of beneficial nutritional value, six to seven times richer in
constituents such as fiber and antioxidants (O,Rell vitamin C than other citrious fruits (traditional
*Corresponding author: Tel. : +201124970587
E-mail address: [email protected]
 Mohammed, et al.
source of this vitamin). It also stands out due to using electric juicer, Guava pulp was washed
its elevated amounts of sugar, vitamin A, and cut into pieces then blended using electric
vitamin B (thiamin and niacin) and significant juicer without added water. All pulps were heat
amounts of phosphorus, iron and calcium. It treated at 85ºC for 15min, rapidly cooled and
characterized by its typical aroma and flavour. frozen until being used.
The quantity of fiber found in the fruit provides
it with high digestive capacity and excellent Preparation of sweetened solution
quality. These fruits has attracted attention of containing stabilizer
agro business due to some of its characteristics Sweetened solution containing sugar 22.5 g/l
such as flavour, appearance and functional and CMC 0.1 g/l was prepared, heated at 85ºC
compound (McCook-Russell et al., 2012). for 15min, cooled and stored at 5 ºC until use.
Carrot (Dauces carota) is a favourite vegetable The above mentioned concentration of sugar and
from a long time, due to its nutritive value. stabilizer were chosen on the basic that addition
Carrot is generally rich in antioxidants such as of sugar at ratio of 8% was perceived on most
vitamin A, C and β- carotene and polyphenols approtiate sweetness yoghurt drink and adding
compounds (Luciano et al., 2009). 0.15% carboxy methyl cellulose (CMC), the
formula gave the desired body and texture to full
The aim of this study was to evaluate the fat yoghurt drink by sensory acceptability test
properties of different fruit and vegetable pulp according to Khalil (2013).
(guava and carrot). Utilizing it in fortification of
drinking yoghurt at different levels (10%, 15% Preparation of yoghurt
and 20%) and evaluating the effect of fortification The milk was standardized to 3% fat, then
on the properties of yoghurt drink was given heated at 85ºC for 30 min and then cooled to 43-
considerable attention. 45ºC and inoculated with 3% starter, poured in
glass cups and incubated at 42±1ºC until
MATERIALS AND METHODES complete coagulation, cooled at 42 ºC for 18 hr.

Materials Preparation of different drinking yoghurt

formulation
Fresh buffalo´s milk (6.8% fat and 9.86%
milk solids not fat MSNF) was obtained from The prepared yoghurt was divided into 7
the Dairy Products, Food Science Department, portions. The first portion was left without
Faculty of Agriculture, Zagazig University, additives (control). To the other portion 10, 15
Zagazig, Egypt. Direct vat set yoghurt starter and 20% W/W of carrot pulp and guava pulp
(FD-DVS ABY-3 Probio-Tec®) containing were added to yoghurt. All treatments were
(Streptococcus thermophilus, Lactobacillus sweetened with sugar solution and stabilizer to
delbreuckii subsp bulgaricus) was obtained from give 8% sugar and 0.15% stabilizer (Table1)
Chr. Hansen Inc. Laboratories, Milwaukee, WI, followed by mixing and storage at 5±1ºC for 12
by Misr Food Additives (MIFAD), Egypt. days. Samples for analysis were taken when
Commercial grade sugar was purchased from fresh then after 3, 6, 9 and 12 days of storage for
the local market. Stabilizer (Lacta) was obtained different examination.
from Mefad, Egypt. Guava fruits (Psidium Chemical analyses of carrot and guava
guajava) and Carrot roots (Daucus carota) were pulp
purchased from the local market.
The total soluble solids (TSS) content (as
Methods Brix) were measured using refractometer at
20ºC. The moisture, protein, fat, fiber content,
Preparation of carrot and guava pulp
total sugar, ash, total acidity and pH value were
Carrot roots were washed thoroughly with determined according to AOAC (1995). colour
water, peeled by sharp knife and cut longitudinally of pulp was measured as described by Jamilah
into halves. These halves were steam blanched et al. (2011) using Hunter lab (colour
for five minutes to inactivate pectinase and spectrophotometer, USA) in food safty Laboratory,
peroxidase enzymes. Followed by blending Fac. Agric, Zagazig Univ. The antioxidant
 Zagazig J. Agric. Res., Vol. 46 No. (6A) 2019
Table 1. Formulation of different drinking yoghurt mixes (%)
Item Control Carrot pulp Guava pulp
T1 T2 T3 T4 T5 T6
Yoghurt 60 50 45 40 50 45 40
Carrot pulp ▬ 10 15 20 ▬ ▬ ▬
Guava pulp ▬ ▬ ▬ ▬ 10 15 20
Water with sugar and stabilizer 40 40 40 40 40 40 40
(T1= 10% carrot pulp), (T2= 15% carrot pulp), (T3= 20% carrot pulp),
(T4=10% guava pulp), (T5=15% guava pulp), (T6=20% guava pulp)

activity of all pulp was measured by using measured at 765 nm using spectrophotometer.
DPPH (2,2-diphenyl-1- picrylhydrazyl) assay Gallic acid was applied to gain the standard
according to Nishino et al. (2000).The total curve (20-200 µg/ml), and the lowering of
phenolic compounds (TPC) were estimated by Foline-Ciocalteu reagent by the samples was
Foline-Ciocalteu reagents as described by expressed as mg of gallic acid equivalents (GAE)
Cliffe et al. (1994). Ascorbic acid was per g of extract. The calibration equation for
determined using the method of Osborn and gallic acid was y= 0.001x +0.0563 (R2 =0.9792),
Voogt (1978). Where (y) is the absorbance and (x) is
concentration of gallic acid µg/ ml (Cliffe et al.,
Chemical analyses of milk and drinking
1994).
yoghurt
Determination of Antioxidant Activity
Total solids, fat, and protein contents of milk
(DPPH-assay) All Pulps and Drinking
and drinking yoghurt were determined according
Yoghurt
to AOAC (1995). Lactose content was determined
according to Nickerson et al. (1975). pH value The DPPH (2, 2-diphenyl-1- picrylhydrazyl)
of drinking yoghurt samples were done radical scavenging activity was determination by
according to AOAC (1995) when fresh and the method of Nishino et al. (2000) The radical
during 12 days of cold storage at 5ºC. Colour of scavenging capacity of the samples was
drinking yoghurt was measured as described by measured as a decrease in the absorbance of
Jamilah et al. (2011) using Hunter lab (colour DPPH radical and it was calculated using the
spectrophotometer, USA) in food safty following equation:
Laboratory, Fac. Agric, Zagazig Univ. Radical scavenging activity (%)=
Determination of total phenolic compounds (Acontrol- Asample)/Acontrol x 100
(TPC) in all pulps and drinking yoghurt
Where: (Acontrol) is the absorbance of blank
Five grams of pulp or drinking yoghurt were
mixed with 100 ml of 70% methanol and stirred (Asample) is the absorbance of sample
at room temperature for 2 hr., and filtered Flavour Compounds
through whatman filter paper No.1. The total
Acetaldehyde and diacelyl in control and
phenolic compounds were determination in the
drinking yoghurt samples were determined according
mathanolic extract. One ml of sample was added
to Less and Jago (1969). Acetaldehyde reacts
to 5 ml from folin-Ciocalteu reagent (previously with semi-carbazide to form semi-carbazone
diluted with water 1:10, V/V) and sodium which has absorption value at wave length of
carbonate (75 g/l, 4 ml). The tubes were vortex 224 nm While diacetyle has an absorption value
mixed for 15 s and allowed to stand for 30 min at wave length of 270 nm.
at 40ºC for colour evolution. Absorbance was
 Mohammed, et al.
Rheological Analysis indicated that carrot and guava pulp can be used
as functional ingredients.
Syneresis
The released whey from drinking yoghurt
Chemical Composition of Drinking
samples was measured according to the method Yoghurt Samples
of Aryana (2003). The quantity of whey Tables 3 show the effect of fortifying
collected from every sample in graduated drinking yoghurt with carrot and guava pulp on
cylinder after 3 hr., of drainage at 20˚C was used its composition. The moisture content was found
as index of syneresis. to be 88.71% in control yoghurt drink in day 1,
Viscosity and then decreased slightly after 12days of
storage to 88.12%. On the other hand, moisture
Viscosity of drinking yoghurt samples were
determined by the method of Aryana (2003) content of carrot drinking yoghurt samples was
using Rotational Viscometer Type Lab. Line found to be 86.25%, 85.34, and 84.52%with
Model 5437. addition of carrot pulp at ratio of 10%, 15% and
20%, respectively. Then decreased after 12days
Sensory evaluation of storage to reach 86.00%, 85.08 %and
Yoghurt treatments were evaluated by 11 84.12%. The moisture content of drinking
panelists of staff members of Department of yoghurt containing guava pulp reached 87.43,
Food Science, Faculty of Agriculture, Zagazig 86.65 and 85.42% in day 1, then decreased after
University in the following parameters, flavour= 12 days of cold storage to 87.09, 86.16 and
45 points, body and texture = 35 points, appearance 85.08%. The variations between different types
=10 points, acidity= 10 points according to the of drinking yoghurt in fat content were slight.
scale that suggested by El-Etriby et al. (1997). during storage period These results are in
Statistical Analyses agreement with Pereira et al. (2008), The pH
value of different drinking yoghurt decreased
The obtained data were statistically analyzed with prolong of storage period. It was reported
by a statistical for social science package "SPSS" that the high rate of production of lactic acid in
version 20 for Microsoft windows, SPSS Inc yoghurt was observed at the 12th day due to the
according to Dominick and Derrick (2001). high bacterial metabolic activity with the
consumption of lactose (Beal et al., 1999).
RESULTS AND DISCUSSION
Sensory Properties of Drinking Yoghurt
Chemical Composition of Carrot Pulp, Table 4 shows the effect of addition of carrot
Guava Pulp and Milk and guava pulp on flavour and body and texture
scores compared to control. The flovour, body
Table 2 shows the chemical composition of and texture scores of guava drinking yoghurt
ingredients used in the manufacture of drinking were higher than this given to carrot drinking
yoghurt. Carrot pulp contained 12.9% total yoghurt. Scores for the sensory evaluation of all
solids, 0.4%fat, 2.11%protien, 6.15% total treatments decreased as the storage period
sugar, 2.03% total fiber. The fiber in food proceeded Ibrahim et al. (2003) revealed that
increase the feeling of fullness (Lyly et al., the scores for sensory attributes of fermented
2009), also fibers increase the viscosity and milk products were decreased with advanced of
thickness of the products by its water holding storage times probably due to the developed of
capacity (Harries and Smith, 2006). Total acidity and microbial growth. Table 5 indicated
phenols were 138.7%, 11mg Vitam. C/100 gm that colour which is an important parameter to
pulp and 20.12% antioxidant activity. The pH the quality of food products because of its
was 6.59 and 0.6% acidity. Guava pulp association with factors such as freshness,
contained 9.5% total solid, 12.56% total sugar, ripeness, desirability, and food safety. These
4.11% total fiber, 175.70% total phenols, 98.3 results are in agreement with Hussein et al.
mg Vitam. C/100 g pulp, 65.23% antioxidant (2017).
activity, 4.36 pH and 0.8% acidity. These results
 Zagazig J. Agric. Res., Vol. 46 No. (6A) 2019

Table 2. Chemical composition of ingredients used in the manufacture of drinking yoghurt

Component Carrot pulp Gauva pulp Buffalo milk
Total solids (%) 12.90 9.50 11.78
Fat (%) 0.40 1.05 3
Protein (%) 2.11 1.01 3.68
Lactose (%) ▬ ▬ 5.08
Ash (%) 0.35 0.98 ▬
Total sugar (%) 6.15 12.56 ▬
Total fiber (%) 2.03 4.11 ▬
Total phenols (%) 138.70 175.70 ▬
Vitam. C (Ascorbic acid) (mg/100g) 11.00 98.3 ▬
Antioxidant activity (%) 20.12 65.23 ▬
pH value 6.59 4.36 6.64
Acidity (%) 0.60 0.80 0.16
L 43.62 68.43 ▬
Colour a 28.98 -3.49 ▬
b 23.82 18.04 ▬
L*: (Lightness), a*: (redness/greenness), b*: (yellowness/blueness)

Table 3. Chemical composition of drinking yoghurt containing carrot pulp during storage at 5ºC
for 12 days
Item Storage Control Carrot pulp (%) Guava pulp (%)
period T1 T2 T3 T4 T5 T6
(day)
Fresh 88.71±0.05 86.25±0.01 85.34±0.02 84.52±0.01 87.43±0.02 86.65±0.04 85.42±0.03
3 88.54±0.02 86.23±0.01 85.31±0.01 84.47±0.04 87.43±0.04 86.43±0.01 85.32±0.02
Moisture
(%) 6 88.34±0.01 86.17±0.02 85.27±0.06 84.39±0.09 87.23±0.04 86.30±0.02 85.22±0.01
9 88.21±0.02 86.11±0.01 85.19±0.06 84.22±0.19 87.12 ±0.13 86.26±0.05 85.13±0.11
12 88.12±0.03 86.0±0.04 85.08±0.07 84.12±0.03 87.09±0.09 86.16±0.14 85.08±0.07
Fresh 3.0±0.05 3.0±0.00 3.2±0. 2 3.3±0.5 3.0±0. 1 3.1±0.1 3.1±0. 1
3 3.2±0.2 3.1 ±0.09 3.2±0. 1 3.4±0. 1 3.3±0.4 3.2±0.4 3.1±0. 2
Fat (%) 6 3.2±0.2 3.2 ±0.6 3.3±0. 1 3.5±0.3 3.4±0.3 3.3±0.1 3.4±0. 1
9 3.4±0.4 3.3 ±0.2 3.4±0.5 3.6±0.4 3.5±0.4 3.4±0.4 3.4±0.1
12 3.5±0.1 3.5 ±0.1 3.6±0.5 3.7±0.4 3.7±0.2 3.5±0.05 3.6±0.05
Fresh 0.76±0.01 0.79±0.05 0.83±0.02 0.86±0. 03 0.78±0.01 0.85±0.02 0.89±0.01
3 0.81±0.005 0.85±0.04 0.88±0.01 0.92±0.01 0.85±0.02 0.92±0.03 0.95±0.02
Acidity 6 0.84±0.06 0.93±0.02 0.95±0.01 0.98±0.01 0.90±0.04 0.97±0.02 0.99±0.01
9 0.93 ±0.06 0.97±0.02 0.97±0.03 1.00±0.03 0.93±0.005 0.99±0.01 1.05±0.06
12 0.95±0.06 0.99±0.11 1.00±0.01 1.10±0.005 0.96±0.08 1.05±0.05 1.00±0.05
Fresh 4.73±0.17 4.44±0.01 4.46±0.07 4.45±0.16 4.37±0.07 4.32±0.02 4.30±0.01
3 4.53±0.06 4.46±0.05 4.42±0.12 4.40±0.11 4.33±0.02 4.28 ±0.08 4.24±0.005
6 4.46±0.25 4.39±0.15 4.36±0.01 4.32±1.1 4.29±0.005 4.26±0.06 4.22±0.00
pH
9 4.39±0.05 4.25±0.03 4.21±0.005 4.14±0.05 4.18±0.07 4.12±0.01 4.10±0.005
12 4.24±0.03 4.16±0.01 4.11±0.01 4.00±0.01 4.11±0.005 4.02±0.005 3.75±0.05
 Mohammed, et al.

Table 4. Sensory properties of fresh drinking yoghurt

Treatment Sensory evaluation
Appearance Flavour Body and texture Acidity Total
(10) (45) (35) (10) (100)
Control 8.81±0.7 42.90±1 32.09±4 8.54±1 92.36±17.21
T1 8.18±0.6 43.18±0.7 31.81±3.5 7.72±0.6 90.90±17.67
T2 8.27±0.6 43.27±0.9 31.90±2 7.54±0.5 91±17.75
T3 8.00±1.00 43.45±1.1 31.54±2 7.81±0.7 90.81±17.76
T4 8.27±0.7 42.90±1.0 32.90±1.5 8.1±0.8 92.19±17.63
T5 8.36±1.1 42.90±1.3 33.09±1.3 8±0.7 92.36±17.67
T6 8.45±1 43.27±1.4 33.45±1 8±0.8 93.18±17.85

Table 5. Colour of fresh yoghurt drink

Treatment L* a* b*
Control 64.62±0.5 -1.39±0.05 12.18±0.03
T1 53.92±1.2 12.77±0.09 19.33±0.3
T2 39.21±0.1 16.35±0.04 20.02±0.05
T3 62.07±0.08 22.48±0.01 27.79±0.05
T4 81.05±0.06 -1.57±0.4 64.81±0.07
T5 64.81±0.07 -0.4±0.01 10.82±0.005
T6 76.42±0.5 -1.13±0.005 12.78±0.01
L*: (Lightness), a*: (redness/greenness), b*: ( yellowness/blueness

Rheological Properties of Carrot and affect the yoghurt properties by increasing its
Guava Drinks during Storage Period acidity and antioxidant activities by increasing
the storage time. On the other hand, the ascorbic
Table 6 shows the viscosity of drinking acid content of yoghurt samples was higher in
yoghurt. The viscosity of carrot and guava guava and carrot drinking yoghurt. During storage
yoghurt drink increased remarkably (p<0.05) period the ascorbic acid content was decreased.
with the increase of the added percentage from
these additives compared to control samples The Protein and Fiber Contents of
which can be attributed to the higher total solids Drinking Yoghurt
of the fruit additives. Moreover, there was an
Table 8 shows the protein content and fiber
increase in synersis of samples till the end of
content of drinking yoghurt samples. The
storage. The high values of synersis may be due
protein content showed increasing in the order
to high acidity resulting in shrinkage of the
carrot yoghurt > guava yoghurt. The fiber
protein matrix and separation of whey. These
content was higher in yoghurt supplemented
results agree with Wijesinghe et al. (2018).
with guava pulp > carrot pulp.
The Phenolic Compounds, Ascorbic Acid Conclusion
and Antioxidant Activity of Drinking
Yoghurt The addition (10, 15 and 20%) of carrot or
guava pulp improved sensory properties, specially
Table 7 shows that the addition of guava and addition of 20% of carrot pulp and 20% of
carrot pulp to yoghurt increased the total guava pulp improve rheological and sensory
phenolic compounds (TPC) and antioxidant properties and increase the total phenolic
activity (AA), Also TPC decreased with extending compounds (TPC), antioxidant activity (AA),
the storage period. In addition, the storage period fiber content and ascorbic acid (vitamin c).
 Zagazig J. Agric. Res., Vol. 46 No. (6A) 2019

Table 6. Rheological properties of carrot and guava drinks during storage period at 5ºC for 12 days
Item Storage Carrot pulp (%) Guava pulp (%)
period
(day) Control T1 T2 T3 T4 T5 T6

Fresh 152±6.08 1330±4.50 2154±3.60 2472±3.78 1205±5 1946±1.52 2275±4.35

3 175±4.35 1506±5.29 2554±4.16 2669±4.16 1321±4.72 2427±2.51 2905±5.03
Viscosity
6 185±4.35 1664±4.04 2653±3.21 2773±4.04 1503±5.77 2521±5.29 2805±5.13
(CPS)
9 184±3.51 1882±3.46 2986±1.52 2993±4.04 1906±5.50 2742±3.51 2994±3.60
12 193±2.88 1981±2.88 3015±5 3125±4 2015±5 2942±3.51 3020±2.51
Fresh 7.33±0.23 5.7±0.1 3.26±0.2 2.96±1.50 4.5±1 2.93±0.3 1.33±0.05

Syneresis 3 7.53±0.25 5.9±0.01 3.36±1.10 2.9±1.1 4.63±0.1 3.2±0.8 1.56±0.6

Ml 6 7.8±0.4 5.46±0.51 3.66±0.86 3.13±0.2 4.86±1.00 3.7±0.3 1.86±0.05

Whey/30gm 9 7.9±0.7 6.3±0.1 3.86±0.7 3.36±1.40 4.83±0.35 3.9±0.3 1.93±0.05
12 8.2±0.36 6.8±2.06 3.9±0.1 3.7±0.8 5.06±0.15 4.33±0.41 1.9±07

Table 7. Ascorbic acid, total phenolic compounds (TPC) and antioxidant activity (AA) of carrot
yoghurt drink during storage at 5ºC for 12 days
Item Storage Control Carrot pulp (%) Guava pulp (%)
period
(day) T1 T2 T3 T4 T5 T6

Fresh 1.53±0.01 3.69±0.48 4.70±0.15 6.50±0.01 20.88±0.05 33.75±0.02 40.46±0.07

Ascorbic
3 1.44±0.005 3.59±0.005 4.62±0.64 6.48±1.25 20.76±0.02 33.62±0.01 40.38±1.47
acid
6 1.38±0.16 3.52±0.005 4.58±0.1 6.41±0.10 20.65±0.005 33.59±0.17 40.33±0.01
(mg/100g)
9 1.30±0.02 3.37±0.26 4.50±0.01 6.21±0.01 20.48±0.00 33.53±0.01 40.27±0.02
12 1.24±0.04 3.27±0.005 4.39±0.02 6.18±0.06 20.43±0.01 33.47±0.01 40.17±0.07
Fresh 8.8±0.45 15.5±0.98 23.23±0.41 32.73±0.47 51.6±0.18 63.4±2.42 89.99±0.40
3 7.8±0.55 14.76±0.68 22.2±0.43 31.6±1.47 50.63±0.85 62.96±1.05 88.66±0.49
TPC
6 6.13±0.20 13.96±0.95 21.23±1.00 29.96±0.05 49.63±0.55 61.96±1.05 87.7±0.60
(mg/100gm)
9 5.09±1.15 13.3±1.12 20.63±0.55 29.63±0.55 48.86±0.80 61.26±1.41 86.96±1.00
12 2.83±0.20 11.63±1.09 19.73±1.02 27.96±1.00 46.73±0.64 60.66±1.15 85.4±0.55
Fresh 36.52±0.05 22.40±0.15 37.98±0.00 40.61±0.38 33.35±0.005 44.59±0.04 50.65±0.20
3 36.21±0.005 22.37±0.07 37.82±0.02 40.60±0.04 32.72±0.03 44.15±0.04 50.61±0.005
AA (%) 6 36.13±0.06 21.59±0.00 37.47±0.02 40.31±0.01 32.54±0.05 44.04±0.04 50.56±0.01
9 35.87±0.00 21.41±0.005 35.17±0.07 40.28±0.03 32.41±0.02 43.35±0.005 50.53±0.02
12 35.51±0.01 21.15±0.005 35.06±0.005 40.22±0.03 32.26±0.005 43.31±0.005 50.51±0.03
TPC: (Total Phenolic Compound), AA: (Antioxidant Activity).
 Mohammed, et al.

Table 8. Rheological properties of carrot and guava drinks during storage period at 5ºC for 12
days
Item Storage Carrot pulp (%) Guava pulp (%)
period
(day) Control T1 T2 T3 T4 T5 T6

Fresh 2.74±0.11 2.26±0.02 2.67±0.01 2.92±0.07 2.46±0.13 2.38±0.17 2.22±0.005

Protein 3 2.64±0.10 2.26±0.02 2.68±0.01 2.92±0.005 2.49±0.16 2.39±0.01 2.25±0.02

content 6 2.76±0.08 2.30±0.01 2.73±0.03 2.94±0.05 2.52±0.03 2.39±0.02 2.33±0.07
(%)
9 2.79±0.05 2.38±0.03 2.78±0.0 2.96±0.02 2.56±0.13 2.43±0.02 2.33±0.07
12 2.77±0.14 2.36±0.02 2.78±0.02 2.99±0.01 2.57±0.01 2.47±0.005 2.31±0.005
Fresh ▬ 0.19±0.01 0.37±0.02 1.52±0.05 1.05±0.03 2.31±0.01 3.42±0.03

Fiber 3 ▬ 0.21±0.01 0.41±0.01 1.31±0.26 1.08±0.005 2.43±0.02 3.51±0.01

content 6 ▬ 0.24±0.01 0.42±0.01 1.63±0.01 1.08±0.07 2.45±0.02 3.52±0.01
(%)
9 ▬ 0.32±0.01 0.49±0.02 1.55±0.02 1.13±0.02 2.52±0.02 3.53±0.02
12 ▬ 0.41±0.01 0.52±0.02 1.75±0.005 1.17±0.01 2.52±0.005 3.58±0.01

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 ‫‪Mohammed, et al.‬‬

‫تصنيـــع مشــــــروب زتــــــادي مدعــــــم تـلـة الجـــــسر والجــــوافـــــة‬

‫أصالة رمضان محمد محمد ‪ -‬محمد مغاوري عمر‬
‫محمد مجدي العثاسي‪ -‬صالح احمد خليفة‬
‫قسى عهٕو األغز‪ٚ‬ح – كه‪ٛ‬ح انضساعح – جايعح انضقاص‪ٚ‬ق ‪ -‬يصش‬

‫أجش‪ٚ‬د ْزِ انذساسح نرق‪ٛٛ‬ى تعط انخٕاص نًخرهف إَٔاع انضتاد٘ انًُكّٓ‪ٔ ،‬انًصُع تإظافح نة (انجضس ٔانجٕافح)‬
‫ٔرنك خالل فرشج انرخض‪ ،ٍٚ‬أظٓشخ انُرائج انًرحصم عه‪ٓٛ‬ا أَّ ‪ٚ‬حذز اَخفاض يعُٕ٘ ف‪ ٙ‬انـ ‪ pH‬خالل انرخض‪ ٍٚ‬ف‪ ٙ‬جً‪ٛ‬ع‬
‫انع‪ُٛ‬اخ‪ٔ ،‬جذ أٌ ع‪ُٛ‬اخ يششٔب انضتاد٘ انًذعى تهة انجٕافح ٔانجضس نٓا َفس ق‪ٛ‬ى انـ ‪ٔ ،pH‬عهٗ انجاَة ا‪ٜ‬خش ذضداد‬
‫انحًٕظح ف‪ ٙ‬جً‪ٛ‬ع انع‪ُٛ‬اخ تض‪ٚ‬ادج انرخض‪ ،ٍٚ‬أدٖ ذذع‪ٛ‬ى انضتاد٘ تثًاس انجٕافح (‪ )%01ٔ 01 ،01‬إنٗ ص‪ٚ‬ادج يعُٕ‪ٚ‬ح ف‪ٙ‬‬
‫انًشكثاخ انف‪ُٕٛ‬ن‪ٛ‬ح انكه‪ٛ‬ح‪ ،‬انُشاغ انًعاد نألكسذج‪ ،‬يحرٕ٘ األن‪ٛ‬اف‪ ،‬حًط األسكٕست‪ٛ‬ك ٔكزنك حسُد انخٕاص‬
‫انش‪ٕٚ‬نٕج‪ٛ‬ح ٔانحس‪ٛ‬ح يقاسَح تانكُرشٔل‪ ،‬إال أٌ يحرٕ٘ انثشٔذ‪ٔ ٍٛ‬ق‪ٛ‬ى ال ‪ٔ pH‬غشد انششش ‪ Syneresis‬اَخفعد يعُٕ‪ٚ‬ا‬
‫يقاسَح تانكُرشٔل‪ٔ ،‬أدخ إظافح (‪ )%01ٔ 01 ،01‬يٍ نة انجضس إن‪ ٙ‬ص‪ٚ‬ادج ف‪ ٙ‬انًشكثاخ انف‪ُٕٛ‬ن‪ٛ‬ح‪ ،‬انُشاغ انًعاد‬
‫نألكسذج ‪،‬حًط االسكٕست‪ٛ‬ك‪ ،‬يحرٕ٘ األن‪ٛ‬اف ت‪ًُٛ‬ا اَخفط يحرٕ٘ انثشٔذ‪ٔ ٍٛ‬ق‪ٛ‬ى انـ ‪ ،pH‬نٕحظ خالل فرشج انُخض‪ٍٚ‬‬
‫ص‪ٚ‬ادج يعُٕ‪ٚ‬ح ف‪ ٙ‬انجٕايذ انكه‪ٛ‬ح (‪ ،)TS‬انحًٕظح‪ ،‬غشد انششش‪ ،‬انهضٔجح ت‪ًُٛ‬ا إَخفعد ق‪ٛ‬ى انـ ‪ ،pH‬حًط األسكٕست‪ٛ‬ك‪،‬‬
‫يحرٕ٘ األسرانذْ‪ٛ‬ذ ‪ ،‬انُشاغ انًعاد نألكسذج ٔانًشكثاخ انف‪ُٕٛ‬ن‪ٛ‬ح انكه‪ٛ‬ح(‪.)TPC‬‬

‫ـــــــــــــــــــــــــــ‬
‫المحكمــــــون‪:‬‬
‫أسرار األنثاٌ انًرفشغ – كه‪ٛ‬ح انضساعح – جايعح تُٓا‪.‬‬ ‫‪ -1‬أ‪.‬د‪ .‬محمــــــد تديـــر األلفـــــــــــي‬
‫أسرار األنثاٌ انًرفشغ – كه‪ٛ‬ح انضساعح – جايعح انضقاص‪ٚ‬ق‪.‬‬ ‫‪ -2‬أ‪.‬د‪ .‬عطية عثد المعطي عثد الثاقي‬