| Titles |
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English :
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PRODUCTION OF COMPOTE PREPARED FROM UNTRADITIONAL FRUIT BY USING DIFFERENT NATURAL SWEETENERS
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Arabic :
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انتاج كمبوت من فاكهة غير تقليدية باستخدام محليات طبيعية مختلفة
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| Abstract |
This study was carried out to produce new untraditional compote from husk tomato which could be industrially processed and consumed allover the year with an economic prices and high nutritional value. The different types of compote were sweetened with different sweeteners i.e. sucrose, high fructose corn syrup, stevia and their mixes. The compote was stored for 3 months at 5 3 C. Husk tomato is characterized by its high content of ascorbic acid, mineral elements and B-carotene which is precursor of vitamin A. In this study, compote was prepared within 10 treatments as well as studying the effect of storage for 3 months at the same temperature on physical and chemical composition. Besides sensory evaluation the microbial effects were studied. The obtained results could be summarized as follows
1- A decrement occurred in total sugars, total acidity, ascorbic acid, ?-carotene, hardness and Hunter lab measurements color changes.
2- Increments in reducing sugars, total soluble solids and pH values were obtained.
3- From the sensory evaluation, it was found that the compote sweetened with stevia and stevia mixes was the best compared to the other ones.
All products had microbial loads of less than 30 microorganism per/gram and also being free from mold and yeasts.
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| Publication year |
2011
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| Pages |
81-95
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
J. Biol. Chem. Environ. Sci.
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| Author(s) from ARC |
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| Publication Type |
Journal
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