Partial Substitute of Sugar with Date Concentrate in the Peach/Apple Juice and Study Physicochemical/Color Properties of Blend Fruit Juice

摘要

The main aim of this study is the substitution of sugar with date concentrate in the fruit juice and blend fruit juice, for this purpose date concentrate was used as a sugar substitute in the blend of peach and apple juice. The effect of five factors including; sugar syrup (%w/w), date concentrate (%w/w), apple concentrate (%w/w), peach puree (%w/w) and storage time (day) on the physicochemical/color properties of juice samples were investigated. An experimental design based on a D-Optimal Combine Design (DOCD) was used to study the different factors affecting (in 5 levels) on the physicochemical/color properties of provided mixed fruit juices. Different quality indices, including acidity, vitamin C content, total phenolic content, antioxidant capacity, None Enzymatic Browning Index (NEBI), Hydroxyl Methyl Furfural (HMF), turbidity, color index and formalin index were measured and modeled. The obtained responses were analyzed and studied by Design-Expert software. Results showed that 1- The sugar in fruit juice blend can be easily replaced by date concentrate, 2- The blend fruit juice contains date concentrate has more HMF, vitamin C and NEBI indices than blend fruit juice contains sugar that is so important for human health, 3- Storage time don't have a significant effect on the turbidity, color parameters (L?, a? and b?) and antioxidant properties of fruit juices.