| Titles |
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English :
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Production and evaluation of nontraditional products from lemon grass
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Arabic :
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انتاج وتقييم منتجات غير تقليدية من حشيشة الليمون
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| Abstract |
This study was carried out to produce having high nutritional value from lemon grass with valencia orang, Egyption lime and cantaloupe juices avalible all the year besides studing the factors affecting on quality of products after processing and during storage.Blends were prepared from lemon grass extract with orange, lime and cantaloupe juices at a ratio of 1:1, 2:1 and 3:1 (wt:wt), respectively. Results indicate that total carbohydrates, fat, ash, total phenols and ascorbic acid contents of lemon grass leaves were 75.73, 4.15, 9.47, 3.76% and 175.11mg/100g (on dry weight basis), respectively. Results illustrate that total soluble solides (T.S.S.)of blends ranged from 15-15.3%, total phenols content (0.410 -0.812)and ascorbic acid content (23.02 - 152.4 mg/100g)on dry weight basis.Results show that statistical analyses for sensory evaluation of nectars were accepted for orange juice at a ratio of 2:1 and lemon grass extract: lime juice at a ratio of 3:1. The chemical composition of products was slightly affected by storage, while statistical analyses for sensory evaluation of nectars ascertained that they were accepted till 9 months of storage at room tempreture. Also, results show that total bacterial count was less than 10 Cfu/gfor nectars during storage.
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| Publication year |
2013
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| Pages |
271-283
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egypt. J. Agric.
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| Author(s) from ARC |
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| Publication Type |
Journal
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