Physical and chemical characteristics of pulpy juices

Abstract

Twelve commercial pulpy juice products were evaluated for physicochemical properties. Single component nectars were produced from carrot or tomato; multicomponent juices were prepared from homogenized carrots or bananas with other homogenized fruits added (e.g. lemon, apple, strawberry). Results are discussed with regard to relative density, viscosity, extract percentage, DM, ash, total sugars, acidity, pH, beta-carotene, phenols and alcohol insoluble substances. Juices were characterized by a high vitamin and carotenoid content, minerals such as K, Ca and Mg and soluble fibre; energy density was low. It is concluded that a daily intake of fruit or vegetable nectar can make a significant contribution to daily requirements for vitamins, minerals and fibre.