| Titles |
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English :
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Technological, chemical and biological studies on low calorie Apricot sheets
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Arabic :
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دراسات تكنولوجية وكميائية على إنتاج لفائف المشمش المجفف منخفض الطاقة
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| Abstract |
This investigation was carried out to evaluate some chemical composition and plysical properties of raw mpdified juice of amaar apricot fruits as well as the dried apricot sheets prepared therefrom, diabetics using artificial sweeteners as compared with sucrose. In addition, the study was exended to evaluate the effect of these products on lowering blood glucose in diabetic rats.
The results indicated that amaar apricot juice contained 86.983% total soluble solids, 53.704% total sugars, 22.043% reducing sugars, 31.700 non-reducing sugars. Viscosity 17 centipoises. And 11.056% total titratable acidity as citric acid (dry weight). The modified amaar apricot juice had high total soluble solids 92.865% total sugars 79.345%, non-reducing sugars 56.168, and viscosity 24 centipoises. The use of aspartame –K. stevia sweeteners separately instead of commercial common sucrose caused more water loss through drying, reduced the time of drying color difference, sugar content. Calorie value degradation and sensory characteristics difference of dried apricot sheets. Inclusion the low calorie apricot sheets significantly decreased glucose. Total lipids. Cholesterol. Triglycerides and low density lipoprotein LDL (bad cholesterol, and increasing the body weight gain and high density lipoprotein (HDL) in the serum of diabetic rats. HDL is a good cholesterol and the higher serum level are considered protective against the cardiovascular disease. Therefore. Consumption of low calorie dried apricot sheets reduces cardiovascular disease risk factors as well as the hypolepidemic and hypocholesterolemic agent.
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| Publication year |
2009
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| Organization Name |
Food Technology Research Institute (FTRI)
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد رمضان محمد مسعود
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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