The effect of adding different values of pumpkin in orange juice

Today, production and supply of functional drinks is faced with ongoing growth. Among the drinks, orange juice due to its nutritional and organoleptic characteristics and reasonable price is welcomed and more popular. The goal of this study is to investigate orange juice properties containing pumpkin powder.
In this study, pumpkin powder in four levels of 0, 5, 10 and 15 percent is added in the formulation of orange juice. Sample characteristics include acidity, viscosity, density, β-carotene, ash, color and sensory properties which were evaluated.
Results showed that addition of pumpkin powder to orange juice increases its value to 15%, increased the viscosity, density, β-carotene, and ash of orange juice and reduce the amount of acidity. Addition of pumpkin powder to orange juice because of the large amount of pectin, increased the viscosity of orange juice from 45cp in control sample to 42000 cp in the sample containing 15 % pumpkin powder. Minimum and maximum amount of β-carotene was in the control sample (0.465 mg/g) and samples containing 15% pumpkin powder (1.312 mg/g), respectively. Addition of pumpkin due to the high content of β-carotene increased the yellowish and redness parameter of orange juice.
Based on the sensory evaluation results, orange juice with 5% pumpkin powder had highest rating in terms of color, odor, flavor, texture and overall acceptability.