الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 135 |  |  |
| | | from | 135 | | |
Abstract
Fruits considered as one of the most important food materials for human health. It contains necessary nutrients and antioxidants which used for protecting liver from damage and cancer desease.
The increasing demand for this fruits has lead researchers to develop impressive products using innovative technique which is able to retain as much as possible the peculiarity of fresh fruit as well as color, aroma, nutritional value and structural characteristies.
As known some of fruits such as pumpkin, Mulberry and prickly pear purees have a short growing season. So its uses was limited. For maximizing the productivity, uses, and acceptability from these fruits to alonge tine during year we can make cheets and Juices from these fruits as a mixture to decrease the great gab between the production and consumption.
The current study aim is to make slices from pumpkin juice and its blends within prickly pear and Mulberry. Pumpkin puree, Prickly pear purees and Mulberry puree as well as their blends were also studied. The results indicated that the best blends were pumpkin Puree juice 100% followed by blend contained 33% Pumpkin and 33% Prickly pear and 33% Mulberry followed by blends by the blend contained 50% Pumpkin and 50%, Mulberry then blend contained 50% Prickly pear and 50% Mulberry while in case of Prickly pear and Mulberry puree juices sheet had a lower acceptability.