Evaluation of the reconstituted drinks from the dried sheets prepared from the mixing of carrots, sweet potatoes, and tomatoes
Ibrahim Mahmoud Ahmed Ibrahim
The vegetables of carrot, sweet potato, and tomato are very acceptable for Egyptian consumers and contain high nutritional values. The purpose of this research is to prepare new dried sheets from carrots, sweet potatoes, and tomatoes to take advantage of the quality as well as the lower prices of these vegetables compared to fruits and evaluated the reconstituted drinks produced from them. The sheets were prepared by mixing the homogenized pulp of carrot, sweet potato, tomato, and sucrose sugar together to obtain blends ratio at 6:2:2:2, 5:3:2:2, 4:4:2:2, 3:5:2:2, and 2:6:2:2 (w/w/w/w) respectively. The electric oven at 60±1ºC was used until the weight of the samples was constant. The results referred that the pH values, non-reducing sugars, ascorbic acid, total phenolic compounds, carotenoids, lycopene, antioxidants, color parameters, and sensory attributes decreased after dehydration and reconstituted the drinks while acidity, color index, reducing sugar, and total sugars increased. After dehydration and reconstituted, the T2 and T3 recorded the lowest differences of physicochemical and sensory attributes followed by T1, while T4 and T5 showed large differences compared with fresh samples. It can conclude that mixing carrots, sweet potatoes, and tomatoes at a ratio of 5:3:2:2 improved the nutritional value and sensory attributes of reconstituted drinks from the dried sheets. Therefore, it recommends preparing dried sheets at this ratio on a commercial scale for its higher nutritional value and acceptance.