A NEW PASTEURIZED NECTARS PREPARED FROM HUSK TOMATO AND CARROT JUICES

The present study proposed to produce a new pasteurized blended nectars from husk tomato (Physalis peruviana L) and carrot (Daucus carota) juice in order to determine whether it could prefer to the consumer. Results showed that husk tomato juice contained high acidity,1.43% (pH, 3.79), high content of ascorbic add (31.0 mg/100 ml) and total sugars (6.41%). Meanwhile, carrot juice contained high carotenoids content (6600pg/100ml ). so, attention was paid to make use of the valuable constituents and quality attributes of each variety by prepared blended nectars. Treatments comprised three pasteurized blended nectars representing (1:1), (1:2), and (2:1) (wrw) from husk tomato and carrot juices respectively. It could be observed that, the addition of carrot juice to husk tomato juice improved taste and over aU acceptability meanwhile the addition of husk tomato juice increased ascorbic add, total acidity and total sugars compared to carrot juice alone. The storage at ambient temperature (25-30°C) of pasteurized nectars for 3 months, decreases the total sugars, ascorbic add as well as carotenoids. No microorganisms were detected in ail samples during storage period. Highest organoleptic scores were recorded for nectars prepared from husk tomato and carrot juices in ratio (1:2) followed by nectars prepared in ratio (1:1) and (2:1) respectively.