| Titles |
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English :
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New Sauce Products from Some Natural Plant Sources
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Arabic :
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إنتاج أنواع جديده من الصوص من مصادر طبيعيه
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| Abstract |
ABSTRACT
This study was carried out to produce new products with good ability in form (sauce) from some natural
plant sources such as red rosella (Hibiscus sabdariffal) and tamarind ( Tamarindus indicia L.) and evaluate these
products. The obtained results showed that tamarind sauce (T4) was found to be the most acidic sauce compared to
the others, all the samples present relatively low content of fibers and high levels of acidity, total phenols and
flavonoids compounds. (T6) contain high amount of total phenols (718.75mg/100 g as Gallic acid), while total
flavonoids compounds ranged from 54.4 (T3) to 171.0(T2) mg/100 g as Quercetin . pyrogallol recorded the highest
amount in al treatment except (T2) and (T5), while (T2) recorded high amount of chlorogenic (95.463 mg/100g),
meanwhile all treatments contain rosemarinic and Quercetin as flavonoids, hisperidin recorded the highest levels in
all treatments.
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| Publication year |
2014
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| Pages |
11-16
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
M iddle East Journal of Applied Sciences
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| Author(s) from ARC |
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| External authors (outside ARC) |
El-Sayed M. El-Saeidy
_F_o_o_d_ _T_e_ch_n_o_l_o_g_y_ R__es_e_a_r_c_h_ I_n_s_ti_tu_t_e_. _A_g_r_ic_._ R_e_c_._ C__en__te_r_, _G_i_z_a_, _E_g_y_
Ginat El-Sherif
_F_o_o_d_ _T_e_ch_n_o_l_o_g_y_ R__es_e_a_r_c_h_ I_n_s_ti_tu_t_e_. _A_g_r_ic_._ R_e_c_._ C__en__te_r_, _G_i_z_a_, _E_g_y_p_t _
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| Publication Type |
Journal
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