H.E. Embaby¹, A.A Gaballah¹, Y.S. Hamed^1,, S.K. El-Samahy¹

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.

opuntia dillenii, color properties, ascorbic acid, phenolics, antioxidant capacity, sensory evaluation