Product Development of Mao Juice Mixed with Vegetable and Fruit Juices in Clear-Glass Bottle and Tin-Can

Abstract

A study was aimed to mix mao juice with vegetable or fruit juices including longan, tomato and mango juice at 5 ratios including, 1:1, 1:2, 1:4, 2:1 and 4:1 to evaluate an appropriate ratio of each plant for the further process. Fifteen trained-panelists were used for
Hedonic scale (1-9 point) sensory evaluation. The best ratio of mao juice to longan, tomato and mango juice mixture were 1:1, 2:1 and 2:1, respectively. The mixture product comparison of each plant was studied. The best mixture product was mao with mango juice. The odor and taste of this mixture product was better than those but the color and overall liking were not different from mao with tomato juice. Nutritive value evaluation compared between mixture juice including energy, carbohydrate content (including fiber), sugar, sodium, vitamin B1, vitamin B2, calcium, iron and ash content was studied. It was found that energy, carbohydrate and sugar content of mao with mango juice was highest but sodium content was lowest. Calcium content of mao with mango juice was less than mao with longan juice but vitamin B1 was not different from mao with longan juice. The effect of thermal processing and packaging including clear glass-bottle (85◦C for 15 min) and tin-can (80◦C for 30 min) on nutritional value of mao with mango juice was studied. It was found that energy, carbohydrates, sugar, vitamin B1, iron and ash content in glass bottle product was higher than those in tin-can. Calcium content in all samples was similar. However, the content of sodium and vitamin B2 of tin-canned product were higher than those in glass bottle. Furthermore, Vitamin C content of all samples was disappeared.