Impact of adding goldenberry ( L.) on some quality characteristics and bio-functional properties of pasteurized carrot ( L.) nectar.

Goldenberry juice was added in ratios of 0% (T1), 20% (T2), 30% (T3), 40% (T4) and 50% (T5) to carrot juice. Then the blends were mixed with sucrose solution (1:1), and pasteurized at 98 °C for 2 min. The produced carrot-goldenberry nectars were analyzed for physicochemical, sensory and microbial characteristics, in comparison to the carrot nectar, during 28 days of a cold storage at 4 °C. Results showed that the addition of goldenberry juice significantly increased the levels of acidity, total soluble solids, ascorbic acid and total phenolic compounds along with antioxidant activity for all nectars when compared to the control carrot nectar (T1). In contrast, the levels of turbidity and β-carotene were significantly decreased by the addition of goldenberry. For color parameters, both * and * values were significantly decreased, while * values were significantly increased by the addition of goldenberry. Goldenberry improved the organoleptic properties of the carrot nectar, and reduced deterioration in these properties during storage. Moreover, the results of microbial analysis indicated that all nectars were microbiologically safe (counts of total aerobic count and yeast and mold were less than 1 log CFU/mL). The carrot-goldenberry nectar (T3) had the highest overall acceptability during storage time. The obtained results valorize exploiting of goldenberry juice in processed fruit products like jams, juices and syrups.