This paper presents the results of an experiment based on using a Glide-arc type plasma reactor operating at atmospheric pressure for quality fresh pressed tomato juice, variety Bekas. The impact after-glow gas (air) physicochemical, microbiological properties and morphology product’s samples was investigated. Five groups juices characterized by different exposure times (30, 60, 120, 300 600 s)...

Sorbet is one of common frozen desserts. It prepared with low concentration fat and protein; thus, the use stabilizer in sorbet formulation extremely dictates final properties. This current work investigated quality (hardness, total solids, °Brix, viscosity, overrun, melting rate, vitamin C, lycopene content, organoleptic test) tomato-based added different levels xanthan gum as lemon juice tast...

Tomato contributes to a healthy and well balanced diet. They are rich in minerals, vitamins, essential amino acids, sugars and dietary fiber [1] tomato has an appreciable protein as well as vitamins A, C and D content [2]. Tomato fruits are consumed fresh in salads or cooked in sauces, soup and meat or fish dishes. They can be processed into purees, juice and ketchup. Canned and dried tomatoes ...

INTRODUCTION Probiotics are beneficial microorganisms. When ingested on a regular basis, probiotics can improve overall health, balance the microflora of the intestinal tract, enhance immune system function, and assist in the absorption of vitamins and minerals [1]. The most commonly consumed probiotics are lactic acid bacteria (LAB) including Lactobacillus acidophilus, Lactobacillus plantarum ...

ABSTRACT: This study was aimed at probiotication of tomato and carrot juices using Lactobacillus plantarum, Lb. fermentum, Lb. casei, Lysinibacillus sphaericus and Saccharomyces boulardii. To enhance the stability, the probiotic cultures were micro-encapsulated using alginate coated chitosan beads. Tomato and carrot juice samples were pasteurized for 20 min at 63 °C. Lb. fermentum, Lb. plantara...