Production of untraditional vegetable juices fortified with fruits

Abstract

This study performed to investigate the possibility of producing some new forms of beverages from taro corms mixes with some fruit juices and milk, evaluating the palatability of those aforementioned taro beverages among the panelists. Those beverages were processed from blanched taro corms only, mixes with mango, guava and strawberry juices and with milk. The chemical components of taro beverages and their treatments ranged between (75.95and77.17%), (22.82and24.05%), ((55 and57%), (0.903and1.656%), (0.88and5.09%), (3.65and6.14%), (33.20and47.8 2%),(0.089and 0.22 8%GAE), (5.2and7.1), (0.70and1.40%), (0.069and0.123 at420nm)and(0.558 and 20.309% FW) for moisture,, total solids, total soluble solids, ash, crude fiber, protein, total sugars, total phenols, ph, total acidity, color and antioxidant activity respectively. All products were saved for human consumption after storage for six months at ambient temperature. All taro beverages contain important minerals like potassium, Calcium, iron and zinc. No significant differences were found among the five taro beverages for most of the parameters, except taro milk beverage, also the texture was stabilize after storage for three months. Finally the panelists classified taro beverages as enjoyable.