Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom | ||
| Suez Canal University Journal of Food Sciences | ||
| Article 3, Volume 4, Issue 1, January 2017, Pages 19-28 PDF (272.11 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/scuj.2017.6654 | ||
| Authors | ||
| Amira Soliman1; Mohamed Abbas1; Hassan H2; Sohier Ahmed2 | ||
| 1Natural Resources Department, Institute of African Research and Studies, Cairo University, Egypt | ||
| 2Horticulture Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| Abstract | ||
| This study was carried out to prepare some formulated different vegetarian diets (Ready to eat) supplemented with mushroom (Pleurotus ostreatus). In addition to study the effect of canning process on nutritional, bioactive compounds and free radical scavenging activity. The green peas was substituted with mushroom at 10, 20, 30 and 40% levels for producing some vegetable diet. All mixes and resultant diet samples were evaluated for their physicochemical properties, sensory attributes as well as microbiological tests. The obtained results revealed that the blend (T2) fortified with 20% mushroom in the most favorable. The results showed that the aforementioned, samples are rich in nutrition compounds, vit. B content and free radical scavenging activity which correlated with phenolic and flavonoid compounds. Finally, the resulted data revealed that the formulated vegetable diets filled with tomato juice T recorded the highest nutritional contents, satisfaction and consumer attractiveness followed by those filled with carrot juice C and brine solution S. | ||
| Keywords | ||
| canning; vegetables; mushroom; Phenolics; Flavonoids; Antioxidant activity | ||
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