CHARACTERIZATION OF THE EGYPTIAN MULBERRY (TUT) FRUITS FOR PREPARING PROCESSED PRODUCT AND NATURAL COLOURS. | ||
| Journal of Food and Dairy Sciences | ||
| Article 5, Volume 28, Issue 3, March 2003, Pages 1895-1909 PDF (2.39 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2003.244001 | ||
| Authors | ||
| Wafaa A. Amin,1; R. S. Attia2 | ||
| 1Dept. of Hortlcul. Crop Processing, Food Technol. Res. Inst (ARC), Sabahla, Alex., Egypt. | ||
| 2Dept. Food Sci. & Technol., Fac. Of Agric., EI Shatbl, Unlv. f Alex., Egypt. | ||
| Abstract | ||
| General characteristics, proximate composition, minerals content and physicochemical properties of the two common Egyptian mulberry (Iut) fruits species. Moros Blba and Moros nigra, were studied. Different processed products (juice, syrup and jam) were prepared from mulberry fruits and their organoleptic properties were evaluated. The anthocyanlns of black mulberry (M. nigra) filJlts was extracted and their maximum absorption and heat stabUily at800C for 5 tvs were determined. The results showed that rrults of M. alba mulberry species were white in colour, larger in size, moderate weight. high In K, Cu. Zn. Mg and low in Ca, Fe, titratble acidity, ascorbic; acid, pectin and fructose in comparing with the black. fruits o· M. nigra species. PrOximate composiUon and other physicochemical properties were nearly similar in !he fruits of both species. Reducing sugars (glucose and filJctose) were the main constituents, it represented about 13.06% In both types of fruits. GlucoseJfr\lctose ratios of M. a/be and M. nigra were 1:1.3 and 1:1.5, res ec;tively. Panelists preferred significantly the pasteurized juice prepared by mildng mulberry black fruit juice with waler at 1;3 vlv ratio and syrup made from 100% blacJt mulberry juice. They also preferred both whole and mashed black mulberry jam ore than those of white mulberry filJits. M. nigra could be considered as a good source of anthocyanins (200.96 mgl100g) .The maximum absorption of the antt\ocyanlns extracted either by acidified ethanol or cilric acid was 535 nm. Anthocyanins extracts displayed good heat stability even at 80°C for 5 hrs. The rate of the reduction was more pronounced in the extracted pigment by acidified ethanol than by citric acid. | ||
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