Production of Beverages with Nutritional Value for Some Sensitive Groups

Ibrahim, Ibrahim Mahmoud; M. Saleh, Hend; M. Khalil, Ensaf

doi:10.21608/ftrj.2024.320188.1101

Production of Beverages with Nutritional Value for Some Sensitive Groups

Document Type : Original Article

Authors

¹ Special Food and Nutrition Dep., Food Tech. Res. Inst., Agric. Res. Center, Egypt

² Special Food and Nutrition Dept, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

10.21608/ftrj.2024.320188.1101

Abstract

Vitamin A deficiency affects millions of children and pregnant women, leading to severe symptoms and even death. It is a significant contributor to anemia due to its role in blood formation, iron absorption, and overall immune function. Fatalities associated with vitamin A insufficiency are often indirectly caused by anemia. This study aimed to evaluate the nutritional value of drinks made from carrots, sweet potatoes, and tomatoes, considering their potential to address vitamin A deficiency and anemia-related issues. Five recipes were developed, varying the weight ratios of the ingredients. Sugar and water were added to achieve a Brix concentration of 14° and the beverages were pasteurized. After six months of storage at room temperature, recipe R2 demonstrated the best physical, chemical, and sensory properties. One serving (100 ml) of this beverage contains a high amount of vitamin A 3010iu), which is adequate for most individuals, except for pregnant and lactating women, who are advised to consume double the amount (200 ml). However, it falls short of meeting the daily requirements for vitamin C, iron, copper, and folate. Nevertheless, when paired with meals including edible oils like sunflower oil, it can help improve iron absorption. This natural drink offers a promising solution for individuals dealing with vitamin A deficiency or anemia, particularly when incorporated into a balanced diet.

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