الفهرس 
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Abstract
The overall objective of this work was to evaluate the feasibility of using plant material pomegranate as fruit, deep purple carrot F1 as vegetable to produce juice and applied some treatment to extend the shelf life at 4°C and 25oC. Concentrated the juice of them, and processing the concentrate of pomegranate alone or combined at levels replacement of deep purple carrot F1 to leathers. Studying the physiochemical and phytochemical during storage, concentrated and processed leathers.
-The weight we found one kilogram of pomegranate was contained three or four unites pomegranate fruits. The weight of pomegranate fruit varied from 250-335gm.
-The fruit contains 43-46% juice on the basis of whole fruit and it represents (81-83%) (w/w).
** Effect of 12 weeks storage period on the treatments T0, T1, T2 and T3 of pomegranate juice at 4 ± 1°C were studied
- TSS was gradually increased during the storage period in all tretements.
- The best treatment for pomegranate was T3 in both the storage period at refrigerator temperature for 12 weeks and at room temperature at 25 oC for (9 weeks).
-The treatment T3 pasteurization ± 0.1 % sodium benzoate and the interaction effect were observed in preservative method as compared to the other treatments.
- Pomegranate juice during storage the pH values were decreased in all the treatments at 4 ± 1°C.
- pH decreased during storage period and the value ranged between 3.5 and 1.5 minimum percent decrease in the pH of pomegranate juice was observed in T3 (34.3%) and maximum in T2 (42.5%) at 25 ± 1°C.
- Purple carrot F1 juice During storage period at 4 ± 1oC, The pH values of them were decreased in all treatments.
- The pH values for the treatments of purple carrots F1 juice during storage period at 25° ± 1°C for 3 months were recorded the same decreasing in the values.
- Maximum changed were observed with T3 i.e. the treatment with sodium benzoate and pasteurization, this interaction effect of the preservative and pasteurization, could be extend the shelf life for 12 weeks when compared to the control T0 and other treatments.
- Deep Purple carrot F1 juice In all the treatments there were an increased in TA% exception for T3. It was noticed that there was a decrease in TA% from 0.85% at 6 weeks to 0.63% at 12 weeks.
- The treatment T3 of both juice pomegranate and purple carrot F1 can be stored for 12 weeks at 4 ± 1°C but for the storage at 25 ± 1°C it can be stored for 9 months.
- The ash content of the purple carrot F1 juice treatments was slight higher than the content of pomegranate and it was slightly increased in all the treatments during the storage period at 25 ± 1°C and 4 ± 1°C.
- Total sugar content of pomegranate juice treatment were showed increasing trend in all pasteurization temperature preservative concentration and their interaction during storage.
- During the storage period at 25°C ± 1 the treatments of purple carrot F1 juice shown that the total sugar content increased continuously.
In all the treatments of Pomegranate juice vitamin C content was decreased continuously during the storage period at 4°C ± 1 and 25oC ± 1.
- Purple carrot F1 juice The same trend in decreasing of vitamin C content during storage at 4°C ± 1 and 25oC ± 1.
It was observed that there was a reduction in total phenol content in all the treatments of pomegranate juice during storage period at 4°C ± 1. The reduction was higher in all the treatments stored at 25°c than the other reduction of the treatments stored at 4°C.
-The total phenol content of Purple carrot F1 juice were vacillating during storage period at 4°C ± 1 for all the treatments. The total phenol content of purple carrot F1 juice was higher than in pomegranate juice.
- Total flavonoids content were decreased during storage in all the treatments of pomegranate juice.
- Gradually decreasing in Anthocyanin content in all the treatments T0, T1, T2 and T3 during the storage period at 4°C ± 1 of pomegranate juice. Higher decreasing in Anthocyanin content in all the treatments T0, T1, T2 and T3 during the storage period at 25°C ± 1 of pomegranate juice.
- Anthocyanin content of all the treatments T0, T1, T2 and T3 of purple carrot F1 juice were reducing during storage period at 4°C. Anthocyanin content in all the treatments of T0, T1, T2, and T3 of purple carrot F1 juice were reducing during the storage period at 25°C, but much lower stability when compared with the others treatment stored at 4°C.
- A reduction in the carotenoids in all treatments T0, T1, T2, and T3 of purple carrot F1 juice stored at 4°C ± 1. The degradation rates constantly increased at higher storage temperature in all the treatments T0, T1, T2, and T3 of purple carrot F1 juice stored at 25°C ± 1.
In this study the juice of pomegranate replacement with purple carrot F1 juice at level (0, 5, 10, 15, 20%), mixed and concentrated by conventional evaporation.
-pH values of the different replacement for the pomegranate concentrate, it was varied from 3.64, 3.71, 3.79, 3.86 and 3.93 for the control, PCR 5%, PCR 10%, PCR 15% and PCR 20% respectively.
- The effect of concentration on Acidity% was decreasing as the level of replacement increased.
The initial content of acidity was 2 in (control) and became 1.5 in (PCR 20%), the decreasing in acidity represent 25% of the initial content.
-The NEB values, it could be seen that the trend in the value of it was increasing when the level of replacement increased.
-The total sugar increased as the level of replacement increased during concentration. It was observed that the total sugar % content in control was 41.3, 44.5, 45, 50.6 and 54.7 for the control (PC), PCR 5%, PCR 10%, PCR 15% and PCR 20% respectively.
-The vitamin C concentration was decrease as the level of replacement increase.
- Carotenoids content were zero value in the control (PC). The value for the carotenoids content increased as the replacement level increased.
Total flavonoids content (TFC) were noticed that with increasing the level replacement, the corresponding value for TFC was found an increase progressively.
The effect of concentration of Total phenol content (TPC) was gradually increased as the level replacement of purple carrot F1 increasing.
The effect of concentration of Anthocyanin cotent were increased as the level replacement of purple carrot F1 increasing.
The leathers processing in this experiment were control (leather from pomegranate) concentrate (LPC), leather from pomegranate concentrate replacement 5% of purple carrot F1 (LPCR 5%), leather from pomegranate from pomegranate concentrate replacement 10% of purple carrot F1 (LPCR 10%), leather from pomegranate concentrate replacement 15% of deep purple carrot F1 (LPCR 15%) and leather from pomegranate concentrate replacement 20% of purple carrot F1 (LPCR 20%).
-Kinetic drying, the percentage of moisture loss during leather processing at 60°C was affected by the level of replacement of deep purple carrot F1 and there were a great effect on the speed of moisture loss during dehydration.
-The increase in replacement with 20% of purple carrot F1 lead to a decrease in the rate loss of moisture.
-The pH value increased with increasing the level of replacement of deep purple carrot F1.
-The control (LPC) had acidity content 2.1% and became 1.4% for LPCR 20%. The acidity content decrease with increased the replacement of deep purple carrot F1 of pomegranate leather.
- Nonenzymatic browing (NEB) values were increased with the increasing in the level of replacement deep purple carrot F1.
- The total sugar content increased slightly as the level of replacement of deep purple carrot F1 increased.
-The vitamin C content decreased with increasing the replacement of purple F1 5, 10, 15 and 20% of pomegranate leather.
Carotenoids content The carotenoids content in all the different leather were increased as the level replacement of purple carrot F1 increased.
Total flavonoids content (TFC) of leathers had increased with increasing the level osf purple carrot F1. The TFC mg/100g was 179.4, 224.5, 248, 265 and 273.5 in control (LPC), LPCR 5%, LPCR 10%, LPCR 15% and LPCR 20% respectively.
Total phenol content (TPC) in all the leathers had the same trend when compared with TFC. TPC was 1706.6, 2156.6, 2390, 2856.6 and 3140 in control (LPC), LPCR 5%, LPCR 10%, LPCR 15% and LPCR 20% respectively.
- A great improvement in anthocyanin content of pomegranate and different level replacement leathers.
The results in this studying were indicated that the anthocyanin content of all the leathers were increased from 5.6 in control (LPC) to 22 in LPCR 20%, this increment in anthocyanin content were 77% attributed to control (LPC).
The anthocyanin content from purple carrot F1 were relatively stable to heat and pH change compared to anthocyanin content from pomegranate.
Measurement of sensory evaluation color, sourness, flavor, texture, and general product acceptance of LPC compared with others are very important tos determine consumer acceptability for leather.
LPCR 10% and LPCR 15% had the best scores and overall acceptability compared with LPCR 5% and LPC. On the other hand, the lowest overall acceptability grades recorded for LPCR 20% probably due to darker color, taste and smell of deep purple carrot.