Utilization of fruit and vegetable waste powders for fortification of some food products
العناوين الأخرى
الاســـتفادة من مســحوق مخلفــــات الفـــواكـــه والخضروات فى تدعيم بعض المنتجات الغذائية
المؤلفون المشاركون
Shalabi, Hanan Said Tawfiq
Jirjis, Atif Hilmi
Abu al-Mati, Sami Muhammad
Abu al-Izz, Raniya Wuhaybi Yusuf
المصدر
Zagazig Journal for Agricultural Researches
العدد
المجلد 44، العدد 6 (31 ديسمبر/كانون الأول 2017)، ص ص. 2189-2201، 13ص.
الناشر
تاريخ النشر
2017-12-31
دولة النشر
مصر
عدد الصفحات
13
التخصصات الرئيسية
الملخص EN
This study was carried out to evaluate the chemical, physical and sensory properties of supplemented crackers and fortified yoghurt with fruit and vegetable waste powders.
Prickly pear's peel (PPP), cantaloupe peel (CP), peas peel (PP) and cabbage stalks and outer leaves waste (CLS) have been used.
Wheat flour of crackers was supplemented by 3, 5 and 7% of these waste powders.
Yoghurt was fortified with PPP and CP powders at levels of 1.5 and 2.5%.
Results showed that PPP powder was the highest in fat content (18.66%), while PP powder was rich in protein and carbohydrates (19.52 and 50.29%), respectively and CLS powder had the highest content of fibers (39.46%).
CP powder had higher water holding capacity (WHC) comparing with other wastes.
Moreover; CLS powder had the highest values of mostly all physical characteristics.
It was noticed that along with waste powders adding; an increase in chemical composition occurred in both food products.
Supplementation with waste powders affected colour values; both PP and CLS made crackers tend to be greenish colour.
Fortified yoghurt became more yellow and brighter.
Sensory evaluation illustrated that 7% CP crackers gained the highest sensory scores; even more than control samples.
In conclusion; it is recommended to add 7% CP powder to crackers and 1.5% CP powder to yoghurt in order to achieve the best results.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Abu al-Izz, Raniya Wuhaybi Yusuf& Shalabi, Hanan Said Tawfiq& Abu al-Mati, Sami Muhammad& Jirjis, Atif Hilmi. 2017. Utilization of fruit and vegetable waste powders for fortification of some food products. Zagazig Journal for Agricultural Researches،Vol. 44, no. 6, pp.2189-2201.
https://search.emarefa.net/detail/BIM-933104
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Abu al-Izz, Raniya Wuhaybi Yusuf…[et al.]. Utilization of fruit and vegetable waste powders for fortification of some food products. Zagazig Journal for Agricultural Researches Vol. 44, no. 6 (2017), pp.2189-2201.
https://search.emarefa.net/detail/BIM-933104
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Abu al-Izz, Raniya Wuhaybi Yusuf& Shalabi, Hanan Said Tawfiq& Abu al-Mati, Sami Muhammad& Jirjis, Atif Hilmi. Utilization of fruit and vegetable waste powders for fortification of some food products. Zagazig Journal for Agricultural Researches. 2017. Vol. 44, no. 6, pp.2189-2201.
https://search.emarefa.net/detail/BIM-933104
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
رقم السجل
BIM-933104
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