Effect of processing conditions on properties of pomegranate syrup
Other Title(s)
تأثير ظروف التصنيع على صفات شراب الرمان
Joint Authors
Jalal, Jalal Abd Allah
Abd al-Majid, Muhammad Rajab
Hasan, Amirah Ahmad
Badr, Farid Hasan
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 43, Issue 6 (31 Dec. 2016), pp.2159-2168, 10 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2016-12-31
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract EN
Pomegranate juice and syrup has gained great importance due to its health properties and consequently is now a highly demanded product.
Effect of processing conditions on the quality of pomegranate syrup was evaluated.
Citric acid, sodium benzoate, arabic gum and pomegranate peel extract were mixed with the pomegranate juice.
The juice was concentrated until ٤٢° Brix.
Sugar was added to the concentrated juice in different manners (cold method, semi-hot method and hot method) to increase the syrup concentration to ٦٢° Brix.
Syrup samples were stored at room temperature for three months.
Chemical composition, vitamin C, total phenolic content, antioxidant activity, colour and sensory evaluation of pomegranate syrup were determined during the storage period.
Results showed that the total phenolic content (TPC) of pomegranate syrup ranged from ٢٢٣.٣٣ to ٢٩٣.٣٣ mg gallic acid/g sample.
Antioxidant activity and TPC decreased gradually during the storage period.
Obvious changes in L*, a* and b* values of pomegranate syrup were noticed, confirming the degradation of visual colour components of the syrup during the storage period.
Sensory evaluation revealed that pomegranate syrup prepared with cold method was the most accepted while that prepared by hot method was the least preferred.
American Psychological Association (APA)
Hasan, Amirah Ahmad& Abd al-Majid, Muhammad Rajab& Badr, Farid Hasan& Jalal, Jalal Abd Allah. 2016. Effect of processing conditions on properties of pomegranate syrup. Zagazig Journal for Agricultural Researches،Vol. 43, no. 6, pp.2159-2168.
https://search.emarefa.net/detail/BIM-817094
Modern Language Association (MLA)
Hasan, Amirah Ahmad…[et al.]. Effect of processing conditions on properties of pomegranate syrup. Zagazig Journal for Agricultural Researches Vol. 43, no. 6 (2016), pp.2159-2168.
https://search.emarefa.net/detail/BIM-817094
American Medical Association (AMA)
Hasan, Amirah Ahmad& Abd al-Majid, Muhammad Rajab& Badr, Farid Hasan& Jalal, Jalal Abd Allah. Effect of processing conditions on properties of pomegranate syrup. Zagazig Journal for Agricultural Researches. 2016. Vol. 43, no. 6, pp.2159-2168.
https://search.emarefa.net/detail/BIM-817094
Data Type
Journal Articles
Language
English
Record ID
BIM-817094