Nutritional evaluation of guddaim fruits (Grewia tenax) and its utilization in ice cream production
Joint Authors
Abd al-Rahman, Muhammad Adam Y.
Sulayman, Abd Allah M. A.
Ali, Ali Uthman
Source
Journal of Science and Technology
Issue
Vol. 12, Issue 3 (31 Dec. 2011), pp.38-43, 6 p.
Publisher
Sudan University of Science and Technology Deanship of Scientific Research
Publication Date
2011-12-31
Country of Publication
Sudan
No. of Pages
6
Main Subjects
Topics
Abstract EN
In the present study the nutritional evaluation of guddaim fruits, seeds and pulps was carried out, the contents of moisture, ash, fat, fiber, protein and carbohydrate were 7.20%, 3.50%, 0.13%, 14.0%, 8.20%, 66.97%, 7.30%, 3.0%, 0.92%, 14.85%, 7.5%, 66.43% and 7.60%, 3.30%, 0.10%, 13.60%, 8.80% and 66.6% for the fruits, seeds and pulps, respectively.
Guddaim fruits were found to contain about 25.5% D-fructose, 15 mg/100g ascorbic acid, 25 mg/100g iron and 40 mg/100g calcium.
The effect of soaking periods on juices quality was investigated.
Juice extracted by steam distillain for two hours, had a pH 4.30 and T.
S.
S 10.5; while the cold extracted juice for the same period had a pH 4.80 and T.S.S 3.0.
The juice acidity and T.
S.
S.
increased with the increase of soaking periods.
However it had a weak flavor and brown colour due to the fruits cooking during the extraction process.
The longer the periods of cold juices extraction, the higher the pH but the T.S.S remained constant.
The Guddaim –flavored ice cream was, subjected to organoleptic evaluation by sensory panels, was good as vanilla and strawberry – flawoured ice cream according to appearance, texture, colour, flavour and overall acceptability.-
American Psychological Association (APA)
Abd al-Rahman, Muhammad Adam Y.& Ali, Ali Uthman& Sulayman, Abd Allah M. A.. 2011. Nutritional evaluation of guddaim fruits (Grewia tenax) and its utilization in ice cream production. Journal of Science and Technology،Vol. 12, no. 3, pp.38-43.
https://search.emarefa.net/detail/BIM-388413
Modern Language Association (MLA)
Abd al-Rahman, Muhammad Adam Y.…[et al.]. Nutritional evaluation of guddaim fruits (Grewia tenax) and its utilization in ice cream production. Journal of Science and Technology Vol. 12, no. 3 (Dec. 2011), pp.38-43.
https://search.emarefa.net/detail/BIM-388413
American Medical Association (AMA)
Abd al-Rahman, Muhammad Adam Y.& Ali, Ali Uthman& Sulayman, Abd Allah M. A.. Nutritional evaluation of guddaim fruits (Grewia tenax) and its utilization in ice cream production. Journal of Science and Technology. 2011. Vol. 12, no. 3, pp.38-43.
https://search.emarefa.net/detail/BIM-388413
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p.42-43
Record ID
BIM-388413