دراسة تأثير إضافة بعض أنواع المثبتات الغذائية في معايير جودة لفائف ثمار الكاكي

الملخص EN

This research was conducted at Department of Food science, Faculty of Agriculture, Puree persimmons were used to prepare dried persimmon leathers, The research aimed to study the effect of Some Of Types Food Stabilizers (maltodextrin, arabic gum, pectin) on some quality Parameters for persimmons dried leathers by hot air at a temperature of 60º C to a moisture content of not more than 20%.

The results showed persimmon leather dried Additive to it maltodextrin, had maintained a higher content of total phenols, beta-carotene and vitamin C, which reached (11.17 mg / 100 g dry weight, 111.23 μg/100g , 12.16 mg / 100 g) respectively.

these samples also showed their a noticeable highier in the antioxidant activity Estimated in way (DPPH, FRAP) (80.04% ,87.21%) respectively