Fortification of extruded snacks using some fruit peels
Other Title(s)
تدعيم منتجات السناكس المبثوقة باستخدام قشور بعض ثمار الفاكهة
Joint Authors
al-Shurbaji, Jihan Abd Allah
Jalal, Jalal Abd Allah
Jawdah, Sarah Adil
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 46, Issue 5 (31 Oct. 2019), pp.1539-1551, 13 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2019-10-31
Country of Publication
Egypt
No. of Pages
13
Main Subjects
Topics
Abstract EN
By-products from fruit processing industries became one of the main challengeable aspects in the world due to the large quantities produced annually.
However, these plant by-products are rich source of valuable compounds such as dietary fiber, antioxidants, protein, carbohydrate and essential oils, etc.
Mango peels and pumpkin peels are important sources of bioactive compounds including antioxidants and proteins.
Physicochemical and phenolic compounds of mango and pumpkin peels powder were determined.
Yellow corn grits was fortified with 0.60% , 0.45% and 0.30% of mango peels (MP) and pumpkin peels (PP).
Likewise, the effect of fortification on physicochemical and sensory properties of extrude snack foods was studied.
The results indicated that the extruded snack foods fortified with 0.60% MP had the highest bulk density and hardness (0.322 g/cm3 and 26.3 N.
, respectively).
While, the highest expansion ratio (2.8% ) was obtained from control sample.
Fortification with both mango and pumpkin peels enhanced the antioxidant activity of the final products.
Sensory evaluation showed that fortification with 0.30% MP had the best sensory characteristics compared with control sample witch had the lowest sensory scores.
American Psychological Association (APA)
Jawdah, Sarah Adil& al-Shurbaji, Jihan Abd Allah& Jalal, Jalal Abd Allah. 2019. Fortification of extruded snacks using some fruit peels. Zagazig Journal for Agricultural Researches،Vol. 46, no. 5, pp.1539-1551.
https://search.emarefa.net/detail/BIM-1023525
Modern Language Association (MLA)
Jawdah, Sarah Adil…[et al.]. Fortification of extruded snacks using some fruit peels. Zagazig Journal for Agricultural Researches Vol. 46, no. 5 (2019), pp.1539-1551.
https://search.emarefa.net/detail/BIM-1023525
American Medical Association (AMA)
Jawdah, Sarah Adil& al-Shurbaji, Jihan Abd Allah& Jalal, Jalal Abd Allah. Fortification of extruded snacks using some fruit peels. Zagazig Journal for Agricultural Researches. 2019. Vol. 46, no. 5, pp.1539-1551.
https://search.emarefa.net/detail/BIM-1023525
Data Type
Journal Articles
Language
English
Notes
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Record ID
BIM-1023525