| Titles |
|
English :
|
Evaluation OF Untraditional Papaya/Apricot Sheets
Manufactured by Natural Anti-Browning Agents
|
|
Arabic :
|
انتاج وتقييم جودة اللفائف غير التقليديه من الباباظ والمشمش باستخدام الموا د الطبيعيه والمضاده للتلون
|
|
| Abstract |
The present study deals with manufacture and evaluation of untraditional dried sheets from papaya /apricot fruit blends using different anti-browning agents (sodium metabisulphite, green tea extract and glutathione) to minimize browning during storage. Physico-chemical properties of papaya and apricot fruits were analyzed. The nutrient composition of papaya fruits showed significant higher values of moisture, pH, Total acidity (TA), total reducing and non reducing sugars, ash and crude fiber. The bioactive compounds(ascorbic acid, β-carotene , antioxidant activity and polyphenols ) in papaya fruits were also , significantly higher than in apricot . The Hunter color parameters ( L, a and b ) values were significantly higher in papaya compared with the corresponding values in apricot fruits. The ratio of 2:1 of papaya/apricot which recorded the higher values of phsico-chemical properties and higher scores of sensory evaluation was more suitable for preparing the best blended sheets . The different prepared sheets showed better compositional attributes at zero time of storage. Meanwhile, during storage periods (6 months) at room temperature (25± 5°C), significant differences were observed in most of nutrient compounds in all tested samples. Meanwhile, the sheets prepared with glutathione and green tea ext. showed slight changes in their main components and could retained higher values of sugars, ascorbic, β-carotene, polyphenols and antioxidant activity, during storage periods, compared with those treated with sodiummetabisulphite. The different anti-browning agents ,also, positively affected the micro-biological analysis, anti-browning activity was also, evaluated by monitoring the changes of ( L , a and b) values as well as color index. Using of green tea extract and glutathione effectively inhibited browning and minimized the changes in Hunter color parameters during storage. The obtained data of physico-chemical properties and sensory parameters indicated that the glutathione and green tea extract could be of good resources as anti-browning agents. It was found to be most effective in preventing the changes in quality of prepared sheets . the samples were acceptable up to 6 months of storage at room temperature ( 25 ±5°C). Results indicated possible contributions to the development of new and natural anti-browning agents with potential applications to reduce oxidative damage in dried prepared sheets during storage. Therefore, alternative chemicals without toxic effects are needed. These compounds have potential to be used commercially to substitute sodium as anti-browning agent, to prevent browning in processed products without toxic effects.
Key words: papaya, apricot, nutritional values, dried sheets, anti- browning agents
|
| Publication year |
2013
|
| Pages |
, 369-393
|
| Organization Name |
Food Technology Research Institute (FTRI)
|
| City |
Cairo
|
| serial title |
J.Biol. Chem. Environ. Sci
|
| Author(s) from ARC |
|
| Publication Type |
Journal
|