Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: http://www.sciepub.com/journal/jfnr Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2016, 4(8), 528-534
DOI: 10.12691/jfnr-4-8-7
Open AccessArticle

Physicochemical Properties, Bioactive Compounds and Sensory Evaluation of Opuntia dillenii Fruits Mixtures

H.E. Embaby1, A.A Gaballah1, Y.S. Hamed1, and S.K. El-Samahy1

1Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia, Post Code: 41522, Egypt

Pub. Date: August 23, 2016

Cite this paper:
H.E. Embaby, A.A Gaballah, Y.S. Hamed and S.K. El-Samahy. Physicochemical Properties, Bioactive Compounds and Sensory Evaluation of Opuntia dillenii Fruits Mixtures. Journal of Food and Nutrition Research. 2016; 4(8):528-534. doi: 10.12691/jfnr-4-8-7

Abstract

Color, bioactive compounds and sensory evaluation of five Opuntia dillenii drinks mixed with strawberry and barley were studied during storage under cooling (4±°C). It was found that Opuntia dillenii fruits had high levels of ascorbic acid (AA) (55.29 mg/100g), betacyanins (56.91), betaxanthin (45.64), total phenolic compounds (TCP) (179.30 mg/100g) and antioxidant capacity (AC) (53.32%). Mixtures with Opuntia dillenii had excellent red color and the ratio 3:1 (Opuntia dillenii: strawberry, T2) had the highest values of a*, color index and Chroma (20.18, 1.050 and 27.21 respectively). Also, the addition of Opuntia dillenii significantly increased the levels of AA, TCP and AC in all mixtures. Moreover, the mixture T2 had the highest levels of AA (18.67 mg/100m), TPC (71.12 mg/100ml) and AC (35.70 %). For sensory evaluation, all mixtures had acceptable properties and the mixtures of Opuntia dillenii with strawberry had better quality than those with barely. In addition, the mixture T2 had the best quality and stability during the storage. Therefore, Opuntia dillenii fruits can be successfully used to produce new drinks by mixing with strawberry and barley and the mixture T2 had the best properties and stability during the storage.

Keywords:
opuntia dillenii color properties ascorbic acid phenolics antioxidant capacity sensory evaluation

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