Physicochemical characteristics of persimmon puree and its utilization in cupcake
العناوين الأخرى
الصـــفات الفيزوكيميـــــائيـــة لبيوريــــــه الك ــاكــ ى واســـتفادة منه فى كيك القــوالب
المؤلفون المشاركون
Abd al-Majid, Muhammad Rajab
Rabi, Muhammad Abd al-Hamid
Sulayhah, Hasan Ali Ibrahim
Abd Allah, Dina Ali
المصدر
Zagazig Journal of Agricultural Research
العدد
المجلد 44، العدد 6 (31 ديسمبر/كانون الأول 2017)، ص ص. 2629-2640، 12ص.
الناشر
تاريخ النشر
2017-12-31
دولة النشر
مصر
عدد الصفحات
12
التخصصات الرئيسية
الملخص EN
This study was carried out to investigate the chemical composition, antioxidant activity and phenolic compounds of persimmon puree and evaluate the impact of utilizing persimmon puree on some chemical, physical and organoleptic properties of cupcake.
Persimmon puree was added to cupcake at a ratio of 33.3, 50, 66.6 and 83.3%.
Results showed that persimmon puree contained 20% total soluble solids, 73.59 % moisture, 32.5mg/100g vitamin C, 416.5 mg/100g carotenoids.
The major polyphenols identified in persimmon puree (in ppm) were Pyrogallol (183.40) , Catechol (8.34), Ellagic (6.66), Epicatechein (6.56), Benzoic (5.05), Caffeine (4.93), Caffeic acid (4.37), Chlorogenic acid (4.32), Vanillic acid (2.88), Catechein (2.77), P.
Hydroxy-benzoic acid (2.61), Ferulic acid (2.05), Salycilic (2.05), P.coumaric acid (1.32), Protocatchuic acid ( 1.11), Alpha-coumaric (0.99) , Iso ferulic (0.73), Coumarin (0.69), Gallic (0.59) , Reversetrol 0.51, 4-Amino benzoic( 0.48), 3-OH-Tyrosol (0.33), 3-4-5-Methoxy-Cinnamie (0.29) and Cinnamic (0.19).
The major flavonoids detected in persimmon puree (in ppm) were Hisperidin (2.698), Rutin (0.104), Quercetrin (0.816), Luteolin (0.559), Narengin (0.534), Hispertin (0.057), Rosmarinic (0.047), Quercetin (0.026), 7-OH-ydroxy flavone (0.012), Kampferol (0.007), and Apegnin (0.007).
Addition of persimmon puree to cupcake affected the organoleptic properties of cupcake samples.
Cupcake containing 33.3% persimmon puree had the highest score for physical and organoleptic properties compared to control and other treatments.
Therefore this treatment was analyzed for total polyphenol content, antioxidants activity, physical and sensory properties.
Results showed that persimmon puree cupcake had higher contents of total phenolic, vitamin c and antioxidant activity than control sample.
Moreover, persimmon puree cupcake had higher scores for the organoleptic properties than control sample.
Based on the previous results, it can be concluded that utilization of persimmon puree in cupcake manufacture at a ratio of 33.3% can improve the chemical, physical and organoleptic characteristics as well as antioxidant activity of cupcake.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Abd Allah, Dina Ali& Abd al-Majid, Muhammad Rajab& Sulayhah, Hasan Ali Ibrahim& Rabi, Muhammad Abd al-Hamid. 2017. Physicochemical characteristics of persimmon puree and its utilization in cupcake. Zagazig Journal of Agricultural Research،Vol. 44, no. 6, pp.2629-2640.
https://search.emarefa.net/detail/BIM-938238
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Abd al-Majid, Muhammad Rajab…[et al.]. Physicochemical characteristics of persimmon puree and its utilization in cupcake. Zagazig Journal of Agricultural Research Vol. 44, no. 6 (2017), pp.2629-2640.
https://search.emarefa.net/detail/BIM-938238
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Abd Allah, Dina Ali& Abd al-Majid, Muhammad Rajab& Sulayhah, Hasan Ali Ibrahim& Rabi, Muhammad Abd al-Hamid. Physicochemical characteristics of persimmon puree and its utilization in cupcake. Zagazig Journal of Agricultural Research. 2017. Vol. 44, no. 6, pp.2629-2640.
https://search.emarefa.net/detail/BIM-938238
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
رقم السجل
BIM-938238
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