Effect of Inulin and Chitosan on the Quality of Cucumber Juice

Abstract

This study was carried out to produce highly nutrients juice from cucumber juice pre-treated with different concentrations of inulin and chitosan. Methods: cucumber juice pre-treated with different concentrations of inulin and chitosan were improved to a cucumber juice which was filling in previous sterilized glass bottles (200 ml capacity) at room temperature. Physico-chemical, pectinmethylesterase enzyme activity, color characteristics, viscosity, sugar profile (glucose, fructose and sucrose), mineral contents (K+, Na+, Ca, Cu, Fe, and Zn) and sensory evaluation of juice were evaluated. Results: minor changes in total soluble solids, pH, acidity and viscosity were seen. A remarkable improvement in sugar profile, minerals (K+ , Na+ , Ca, Cu, Fe, and Zn) and sensory evaluation  was achieved with the increasing the concentration of inulin and chitosan in cucumber juice.

Conclusion: all quality characteristics especially Physico-chemical properties, viscosity, sugar profiles, mineral contents, color attributes and sensory evaluation tests showed that 1% inulin and 5%chitosan providing a good quality of juice as well as could be recommended for consumption as a nutrition  juice. In future, it can be applied these results at industrial scale.