Document Type : Original research articles
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Abstract
The current investigation examined the physicochemical properties (pH, total soluble solids, titratable acidity, viscosity, ascorbic acid, reducing sugar and total sugar), microbiological aspects (total bacterial, E. coli, Staphylococcus aureus, Salmonella sp < /em> and molds &yeasts) of some juices quality produced from Aloevera plant 10%, doum (Hyphaenethebaica) 5% fruits and mixture of them, and during cold storage for 2 and 4 weeks at 5 ºC. The obtained results showed that the highest pH value recorded with Aloe vera juice, while the lowest one recorded for doum juice. The values were 7.15 and 6.90, respectively. Also, the highest viscosity (CP) value recorded for Aleovera juice, while lowest one recorded for doum juice. The highest ascorbic acid % recorded with Aleovera juice, on the other hand, the lowest amount of ascorbic acid recorded for doum juice. The volumes were 16.80 % and 1.12 %, respectively. The obtained results indicated that doum juice is the highest reducing sugar, while lowest one recorded for Aloe vera juice. The values were 19.30 % and 8.20 %. Also, Doum juice is the highest total sugar %, while, the lowest one recorded for Aloe vera juice. The values were 49.11 and 13.50 %, respectively. During cold storage at 5 ºC for 2 and 4 weeks,total acidity %, pH, total and reducing sugars % slightly increase. While,a decrease in the total soluble solids, viscosity and ascorbic acid content was observed. The microbiological results indicated that fresh Aloe vera juice, doum juice and mixture of them cfu/g did not detected anySalmonella sp < /em> and molds & yeasts. Total bacterial of Aloevera juice, doum juice and mixture from them were 4.2 x 101 , 3.0 x 102 and 2.0 x 101cfu/g, respectively. During cold storage at 5 ºC for 2 and 4 weeks that there was marginal increase in total bacterial, E. coli and Staphylococcus aureus. All tested juices had high antimicrobial activity against tested pathogenic microorganisms.
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