@article{jfnr2016487,
author={{Embaby, H.E. and Gaballah, A.A and Hamed, Y.S. and El-Samahy, S.K.},
title={Physicochemical Properties, Bioactive Compounds and Sensory Evaluation of <i>Opuntia dillenii</i> Fruits Mixtures},
journal={Journal of Food and Nutrition Research},
volume={4},
number={8},
pages={528--534},
year={2016},
url={http://pubs.sciepub.com/jfnr/4/8/7},
issn={2333-1240},
abstract={Color, bioactive compounds and sensory evaluation of five <i>Opuntia dillenii</i> drinks mixed with strawberry and barley were studied during storage under cooling (4¡À¡ãC). It was found that <i>Opuntia dillenii</i> 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 <i>Opuntia dillenii</i> had excellent red color and the ratio 3:1 (<i>Opuntia dillenii</i>: strawberry, T<SUB>2</SUB>) had the highest values of a*, color index and Chroma (20.18, 1.050 and 27.21 respectively). Also, the addition of <i>Opuntia dillenii</i> significantly increased the levels of AA, TCP and AC in all mixtures. Moreover, the mixture T<SUB>2</SUB> 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 <i>Opuntia dillenii</i> with strawberry had better quality than those with barely. In addition, the mixture T<SUB>2</SUB> had the best quality and stability during the storage. Therefore, <i>Opuntia dillenii</i> fruits can be successfully used to produce new drinks by mixing with strawberry and barley and the mixture T<SUB>2</SUB> had the best properties and stability during the storage.},
doi={10.12691/jfnr-4-8-7}
publisher={Science and Education Publishing}
}