With the developing of juices and beverages industry, the processors need to bring new nutritional fortified products to capture the market as per the demand of the consumer who needs healthier product. Thus, this study aimed to the production of mango beverage and mango flavored beverage fortified with chia seeds; evaluate the chemical properties of chia seeds and study the effect of adding carboxymethyl cellulose, xanthan gum and low acyl gellan gum at the concentrations of 0.05% and 0.1% on the stability of suspension chia seeds in beverage during storage at ambient temperature for six months. Viscosity, color, zeta potential, suspension of seeds and organoleptic properties were evaluated. Results showed that chia seeds were rich in protein, omega-3 fatty acids and dietary fiber. The addition of 0.05% gellan gum led to improved appearance attributes and the highest stability of suspension of chia seeds for six months, and was the sample which scored highest for overall acceptability compared to the other samples of beverages. Results indicated that using chia seeds with the addition of 0.05% low acyl gellan gum led to the production of fortified mango beverage and mango flavored beverage with high stability for six months.

This study was conducted to study the physico-chemical characteristics of some juices and the possibility of producing fortified and enhanced blended juices. Physico-evaluation showed that pumpkin juice contains 7.30 % T.S.S, 0.730 browning index, 1.83 centipoise/s for viscosity and 1.782 turbidity. Mango juice gave a higher score of viscosity being 3.22 centipoise/s,color value, turbidity and T.S.S% orange juice gave high score of pH 3.80. Concerning chemical analysis the data indicated that pumpkin juice contains high amount of total carotenoids 3.1 mg/100g,while mango juice contains of 4.31mg/100g carotenoids and 10.47 % total sugars. Orange juice contains 42.5mg/100g ascorbic acid and 1.35 % total acidity. Sensory attributes ascertained that pumpkin/mango/orange at the ratio1:1:1,pumpkin/mango/cantaloupe 1:1:1, pumpkin/orange 2:1 gave a best sensory attributes, and confirmed the physico-chemical analysis of pumpkin/mango/orange juice at the ratio 1:1:1which are characterized by higher content of T.S.S%, total acidity, ascorbic acid, total , reducing and non reducing sugars. Finally the mixed juice have the potential to be better and healthier diet.

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The present study aims to use microwave power to facilitate the extraction of pectin from dried mango peels, and also to explore the effect of power on some quality parameters of the resultant pectin. Chemical composition of dried mango peels ascertained a high percent of total pectin, being 16.01 % (on dry weight basis). With respect to microwave heating, the optimal experimented power was 600W, and 6 minutes as the best short holding time, which gave 12.80 % yield, 86.54% recovery and 77.20% anhydrogalacturonic acid (AGA) of extracted pectin. Comparing to the commercial pectin, the results of some physicochemical characterstics of isolated pectin, revealed that the pectin isolated by microwave heating from mango peels, being to some extent analogous to the commercial pectin with respect to its qualities, such as high methoxyl pectin, high degree of estrification (DE), and high percent of AGA besides its high viscosity, followed by the pectin isolated using the conventional method. Statistical analysis of organoleptic data showed no significant differences between strawberry jam prepared by using commercial pectin and that treated with pectin isolated by microwave heating as affecting their texture, color, taste and preference. Besides, high significant differences were detected between various concentrations of added pectin, with respect to the texture alone. Generally, the utilization of pectin isolated from mango peels using microwave heating in jam processing gave high quality attributes resembling that of the commercial pectin when added to strawberry jam and this would also lead to gain economical benefits.