Fortification of horchata drink prepared from chufa tubers [cyperus esculentus L.] with natural fruit juices

ABSTRACT

Different preparations of Chufa drink [Horchata as known in Spain and other African and Europian Countries] contained 9 formulas of citric acid and sodium carboxy methyl cellulose [sod. CMC] as a stabilizer and emulsifier agents, respectively to improve the quality of drink at refrigeration temperature. Results of the priminary experiments showed that chufa drink with 1% each of citric acid and sod. CMC had higher quality at refrigeration temperature for 24 hr, 72 hr and one week than the other preparations. Fresh juices of guava, apple and strawberry were used to replace 10,25 and 50% of chufa drink [Horchata]. The effect of fortification of chufa drink with these juices on the nutritional quality and sensory evaluation was studied. Chufa drink [Horchata] contained the highest levels of TSS%, pH and acidity as well as lowest levels of brix / acidity ratio, total solids%, reducing sugars, protein, ash and vitamin C compared with that of fresh juices used in fortification. Results showed that fortified drink samples had higher levels of TSS%, pH, acidity, moisture, non-reducing sugars, protein and ash while, it had lower levels of brix/acidity ratio, total solids%, total sugars, non-reducing sugars and vitamin C at all replacement levels than the control. Data also indicated that the major minerals of chufa drink and other fortified fresh juices were phosphorus and potassium. Chufa drink fortified with strawberry juice had higher contents of phosphorus, potassium, sodium, calcium and manganese at all levels than the contol and other samples. Data of Hunter instrument indicated that at level 50% apple juice, fortified chufa drink was the highest in L, a, b, saturation values and the rate of colour change [delta E] while, the highest hue value was found in chufa drink fortified with 50% guava juice. Results of sensory evaluation showed that fortified drink with guava juice at levels 25 and 50% had the highest scores. Highest values or appearance, taste, flavour, texture and overall acceptability were noticed at levels 50% of guava juice while, drink sample fortified with 50% apple juice had higher colour value compared with other samples