Production Of Functional Drinks From Blood Orange And Strawberry

The present work was carried out to investigate producing functional drinks and natural syrups from strawberry and blood orange juice mixtures whereas color and functional properties of strawberry and blood orange juice are similar due to anthocyanin had been found in their juices and the nutritional value of each juices is high.
            This research aims to utilization of blood orange juice manufacturing to increase the cultivated area and the production especially in new lands.
            Treatments comprised four different blended drinks and syrups representing (100:0), (75:25), (50:50) and (25:75) (w:w) from strawberry and blood orange juices, respectively.
Results showed that the value of total solids, total soluble solids, total acidity, total sugars and carotenoids were higher in blood orange juice as compared to that in strawberry juice. Meanwhile, the anthocyanin and viscosity were higher in strawberry juice than that in blood orange juice.
             Concerning the chemical and physical properties of functional drinks produced from blended strawberry and blood orange juices show that a slightincrease in total solids, total soluble solids, total sugars and carotenoids due to their high contents in fresh blood orange juice. Viscosity of drinks produced by adding sodium alginate (0.2%) recorded high viscosity than pectin. While drinks produced by without any stabilizers recorded lowest values. Results indicated that no considerable changes of total solids, total soluble solids, total sugars of syrup produced with strawberry juice only or with blended with blood orange juice. While the syrups prepared with strawberry juice and with 25%,50% and 75% blood orange juice recorded a slight decrease of ascorbic acid, anthocyanin and viscosity than that of 100% strawberry juice.
           Organoleptic evaluation showed that functional drinks prepared from blended strawberry and blood orange juices at the ratio (75:25), (50:50), respectively and by adding pectin as stabilizer agent recorded high score than other treatments. Organoleptic evaluation of new strawberry and blood orange functional syrups indicated that syrups prepared from strawberry and blood orange juice at the ratio (50:50) recorded higher scored of all studied properties followed by the syrups prepared with (75:25) strawberry and blood orange juice, respectively.
Accordingly, it can be recommended that the new functional drinks could be successfully produced from blended strawberry and blood orange juice at the ratio (75:25), (50:50), respectively and by adding pectin (0.2%) as stabilizer. Also, new strawberry and blood orange functional syrups could be successfully produced using blended of strawberry and blood orange juice at the ratio of 50:50.