| Titles |
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English :
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Production of New Appetizer and Tomato Ketchup Supplemented with Some Natural Plant Sources
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Arabic :
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إنتاج أنواع جديده من المشهيات وكاتشب الطماطم المدعمه ببعض المصادر النباتيه الطبيعيه
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| Abstract |
Abstract: This study was carried out to supplemented some tomato products (Tomato Ketchup) with some natural plant sources (Red Roselle extract and Tamarind extract), also to produce new appetizers from this natural plant sources, besides, evaluating the palatability of those aforementioned supplemented and new appetizers products.
The obtained results revealed that total solids of tomato ketchup supplemented with Red Roselle extract and tamarind extract were higher (50.72% and 53.03%) than tomato ketchup while tamarind ketchup had the highest total solids (56.62%). Also Red Roselle ketchup and Tomato Ketchup supplemented with Red Roselle extract had high percentage of total color density than the others. The results showed that total phenols and total flavonoids were 931.25 and 302.3 mg/100g F.W. respectively for tamarind ketchup, meanwhile total phenols and total flavonoids ranged between 343.75 to 450 and 110 to 209mg/100g F.W. for the other treatments respectively. A total of seventy phenolic compounds and nine flavonoids compound were identified with a yield ranged from 10.77mg/100g to 128.57mg/100g and from 2.44 mg/100g to 98.35mg/100g respectively. Pyrogallol was the predominant free phenolic compound in tomato ketchup. Tomato ketchup supplemented with Red Roselle extract and Red Roselle ketchup accounting for 62.09% to 80.48% of the total phenolics present, while salicylic was the predominant free phenolic acid in Tomarind ketchup (66.59%), Hesperidin was the principal flavonoid in tomato ketchup, tomato ketchup supplemented with Red Roselle extract, Red Roselle ketchup and tamarind ketchup accounted for 59.90% to 86.94% of total adhering flavonoids. The sensory evaluation referred that there was significant differences between all treatments in color, taste, odor texture and overall acceptability.[Ginat, El-sherif ; Elsayed M. El-Saeidy and Azza Abdel Hammed K. Production of New Appetizer and Tomato Ketchup Supplemented with Some Natural Plant Sources. J Am Sci 2013;9(8):64 69]. (ISSN: 1545-1003). http://www.jofamericanscience.org. 10
Keyword:- Appetizer- Tomato Ketchup- Red Roselle- Tamarind.
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| Publication year |
2013
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Journal of American Science
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| Author(s) from ARC |
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| External authors (outside ARC) |
Ginat, El-sherif
Food Technology Research Institute, Agric. Res. Center, Giza, Egypt
Elsayed M. El-Saeidy
Food Technology Research Institute, Agric. Res. Center, Giza, Egypt
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| Publication Type |
Journal
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