الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
In this study, effect of incubation of arils or juice at different temperature on physiochemical and organoleptic properties of pomegranate juice at zero time and during storage periods (three months) and select the most suitable method to produce favorable juice especially in nutrients and organoleptic properties. The data showed that all samples had highest content of phenolic and antioxidants.
While the second part included two sections of carrot juice production using commercial pectin enzymes 0.08% with different incubation times at temperature 50 ⁰C ranging from sixty to hundred fifty minutes to detect the most suitable way and time to produce juice with high quality and producing stable colloid suspension with fine physiochemical and organoleptic characteristics and it was shown the most incubated specimen has the best characteristics.
Increase cloud stabilization, Hydrocolloids like (CMC) had been studied in different values to test the best amount to produce juice with high nutritional and organoleptic characteristics and it was shown that the specimen with 0.30% has the best characteristics. The results showed that improvement in odor, taste, aroma and appearance compared to control.
Key Words :
Pomegranate juice - arils incubation- juice incubation- Carrot juice- Commercial pectin enzymes- Hydrocolloids- Carboxymethyl cellulose