Investigation of Some Physicochemical, Sensory and Antioxidant Properties of Compound Formulated Juices

Fruit and vegetable juices, with antioxidants, vitamins and minerals, are considered to be popular and healthy beverages, which increase health. Mixing of juices is one of the methods for improving the nutritional quality of the final product, which by this method improves the content of bioactive compounds according to the type and quality of fruits and vegetables. The aim of this study was to produce fresh and healthy juice from fruit and vegetable blends, and to study organoleptic and physic-chemical properties with consumer acceptance. Different formulas of the juices composition were prepared in five types and stored in the bottles for 9 days in the refrigerator for physicochemical analysis and sensory evaluation. The effect of fruit juices storage time of 3.6 and 9 days on pH, acidity and ascorbic acid content was investigated. The nutritional value and high antioxidant properties of mixed juices indicate that they can be used as sources of rich bioactive compounds. Except for the compound formula 1 ( carrot 120 gr, orange 130 gr, flaxseeds 15 gr, honey 10 gr, ginger 10 gr, water 115 gr), the rest of the beverage compounds were commercially available in terms of public acceptance. Combined juices this study is recommended for people with obesity, hypertension, cancer and cardiovascular diseases, as they play a significant role in the prevention of these diseases. The formulated compounds from fruits and vegetables are sources of calcium, magnesium, iron and antioxidants (ascorbic acid, flavonoids, total phenols). Therefore, the use of such fruit juices protects the human body from several diseases.