Abstract
This study aimed to evaluate the possibility to produce a beverage combining Opuntia ficus Indica juice (OFIJ) and date palm sap (Phoenix dactylifera L.) (DPS). Beverages (B1, B2, B3) were formulated by mixing the juice and date palm sap at different ratios (40:60%, 30:70%, 20:80%) whereas OFIJ and DPS were considered as the controls. Sensory evaluation using 5-point hedonic scale was performed and showed that the control DPS was the most appreciated in term of aftertaste and overall acceptability. Among the formulated beverages B3 is more appreciated than B2, followed by B1. Physico-chemical analysis showed that the sedimentation and serum separation increase considerably after 28 days of cold storage traducing the instability of beverages. Microbial analysis carried out during 42 days of cold storage revealed the absence of total coliforms, Staphylococcus and Escherichia coli for all drinks and that after 28 days of storage the beverages cannot be consumed.
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