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Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice

Department of Food Science and Technology, The Federal University of Technology, Akure PMB 704, Nigeria
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Beverages 2019, 5(1), 15; https://doi.org/10.3390/beverages5010015
Received: 18 December 2018 / Revised: 10 January 2019 / Accepted: 11 January 2019 / Published: 1 February 2019
(This article belongs to the Special Issue Antioxidant Activity Research and Bioactive Compounds in Beverages)
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Abstract

Fresh vegetables (carrot and cucumber) were juiced using a juice extractor. The extracted juice was then divided into five varying proportions: A (100% carrot juice), B (80% carrot, 20% cucumber), C (70% carrot, 30% cucumber), D (50% carrot, 50% cucumber) and E (100% cucumber). The juice blends were then analyzed for proximate, mineral and vitamin compositions. The phytochemical and the antioxidant properties were also determined. The proximate composition result revealed very high moisture (82.03–83.85%), relatively low carbohydrate (5.23–10.57%) and very low crude protein (1.75–4.14%) contents. For the micronutrients, potassium (14.70–32.10 mg/100 mL) and vitamin C (14.48–24.48 mg/100 mL) were more predominant when compared to the other micronutrients that were determined. The pH was mildly acidic (5.90–6.21) and the Brix value ranged between 3.51 and 7%. The antioxidant result indicated that better bioactivity could be obtained from the blends than the individual juices. While there were no statistically significant differences in the sensory properties of the juices, the 100% carrot juice was rated higher in all the attributes evaluated. Therefore, it was concluded that a blend of carrot and cucumber at a 50:50 ratio offered comparable nutritional and better antioxidative quality when compared to other blends. View Full-Text
Keywords: carrot juice; cucumber juice; juice blends; chemical composition; antioxidant properties carrot juice; cucumber juice; juice blends; chemical composition; antioxidant properties
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Aderinola, T.A.; Abaire, K.E. Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice. Beverages 2019, 5, 15.

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