Evaluation of globe artichoke by-products for enhancing functional properties of some foods
العناوين الأخرى
تقييم مخلفات الخرشوف لتدعيم الخصائص الوظيفية لبعض الأغذية
المؤلفون المشاركون
Zaytun, Muhammad Abd al-Hamid Muhammad
Amin, Wafa Ali
Uthman, Hanim Mustafa
Mahmud, Iman Ahmad Muhammad
المصدر
Journal of the Advances in Agricultural Researches
العدد
المجلد 23، العدد 1 (31 مارس/آذار 2018)، ص ص. 112-128، 17ص.
الناشر
جامعة الإسكندرية كلية الزراعة (سابا باشا)
تاريخ النشر
2018-03-31
دولة النشر
مصر
عدد الصفحات
17
التخصصات الرئيسية
الموضوعات
الملخص EN
Proximate chemical composition, minerals content, bioactive compounds and the effect of blanching to inactivate polyphenol oxidase in globe artichoke by-products (bracts (B) and floral stem (FS) was determined.
Also, some applicationsof these by-products were evaluated as functional food.
The results of present study revealed that nitrogen free extract (NFE) was the highest component of the proximate composition and there were considerable amount of crude fiber (CF).
Raw bracts (RB) and raw floral stems (RFS) had 50.34 and 55.00% NFE and 24.84 and 14.88 % CF, respectively.
The values of dietary fiber fractions could be ranked in descending orders as follows: neutral detergent fiber (NDF) (46.36 and 33.24% ), acid detergent fiber (ADF) (30.69 and 21.30% ), cellulose (25.42 and 14.87% ), hemicelluloses (15.67 and12.05% ) and acid detergent lignin (ADL) (5.27 and 6.43% ) for RB and RFS, respectively.
Floral stem had higher inulin (7.67% ) content than bracts (6.56% ).
Bracts and floral stems could be considered a good source of macro and micro minerals, K (3089.12 and 3152.71 mg/100g d.
w, respectively) was the most abundant one among macro minerals, while Fe (14.95 and 13.87 mg/100 g d.
w, respectively) was the most abundant one among the micro- minerals.
Sensory evaluation revealed that artichoke by-products could be used in fortifying potato puree and biscuits since all samples were accepted by the panelists.
The most acceptable samples of potato puree were that contain 5, 10 and 20% floral stem core puree.
As for biscuits, the most acceptable samples were that containing 2.5, 5 and 7.5 % substitution of BFS, for biscuits containing BB was that had 2.5% .
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Mahmud, Iman Ahmad Muhammad& Zaytun, Muhammad Abd al-Hamid Muhammad& Amin, Wafa Ali& Uthman, Hanim Mustafa. 2018. Evaluation of globe artichoke by-products for enhancing functional properties of some foods. Journal of the Advances in Agricultural Researches،Vol. 23, no. 1, pp.112-128.
https://search.emarefa.net/detail/BIM-1229201
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Mahmud, Iman Ahmad Muhammad…[et al.]. Evaluation of globe artichoke by-products for enhancing functional properties of some foods. Journal of the Advances in Agricultural Researches Vol. 23, no. 1 (2018), pp.112-128.
https://search.emarefa.net/detail/BIM-1229201
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Mahmud, Iman Ahmad Muhammad& Zaytun, Muhammad Abd al-Hamid Muhammad& Amin, Wafa Ali& Uthman, Hanim Mustafa. Evaluation of globe artichoke by-products for enhancing functional properties of some foods. Journal of the Advances in Agricultural Researches. 2018. Vol. 23, no. 1, pp.112-128.
https://search.emarefa.net/detail/BIM-1229201
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 125-127
رقم السجل
BIM-1229201
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر