PREPARATION OF SOME FOOD PRODUCTS FROM SOME UNTRADITIONAL AGRICULTURE SOURCES. | ||
| Menoufia Journal of Food and Dairy Sciences | ||
| Article 2, Volume 1, Issue 3, November and December 2016, Pages 53-54 PDF (229.8 K) | ||
| Document Type: original papers | ||
| DOI: 10.21608/mjfds.2016.176655 | ||
| Authors | ||
| A. A. El-Bedawey; A. E. El-Beltagy | ||
| Prof. of Food science and Technology, Fac. of Agric., Menoufia Univ. | ||
| Abstract | ||
| In this study, the manufacture of new types of untraditional agricultural sources in the Egyptian market or the global market of fruit and vegetables and plant materials with high nutritional value and variety but is not used on a commercial scale. In the beginning was the use of mint, papaya and Hibiscus of new types of jams and after sensory evaluation got samples jam papaya and and mint to accept sensory high. For this study tended to add vanilla pulp mango pulp apples to the work of the various combinations and after many sensory experiences by sensory arbitrators got seven combinations of high results of the evaluation of sensory high, namely, (jam Hibiscus, mint jam and jam with papaya mango pulp ratio of 25%). The analysis of the raw materials used in the study is chemically and nutritionally the results showed the increase of these raw materials, vitamins and minerals and contain a percentage of protein and high content of carbohydrates. Three were analyzing samples prepared from non-traditional jam nutritionally and then these mixtures microbiology to study the safety evaluated by sensory evaluation and found to be safe from the microbiological. It was an experiment the jam with a concentration of 62 Brix manufactured u was used in the rest of the study, therefore, was three mixtures manufactured in this way were chemically and nutritionally analyzed and Microbiology. It was measure the rheological properties the results of the analysis rheileology that all selected mixtures behave non-Newton behaviour "pseudo plastic" with stress subordination has been studying the effect of temperature on the strength of these mixtures and found that heat a large effect on the strength of these foods has been the activation energy account and through these tests found These mixtures are of a good and proper strength. | ||
| Keywords | ||
| Jam - nutritional value; - sensory evaluation - physiochemical characteristics - microbiologically examination - rheological characteristics | ||
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