Physicochemical characteristics of persimmon puree and its utilization in cupcake
Other Title(s)
الصـــفات الفيزوكيميـــــائيـــة لبيوريــــــه الك ــاكــ ى واســـتفادة منه فى كيك القــوالب
Joint Authors
Abd al-Majid, Muhammad Rajab
Rabi, Muhammad Abd al-Hamid
Sulayhah, Hasan Ali Ibrahim
Abd Allah, Dina Ali
Source
Zagazig Journal for Agricultural Researches
Issue
Vol. 44, Issue 6 (31 Dec. 2017), pp.2629-2640, 12 p.
Publisher
Zagazig University Faculty of Agriculture
Publication Date
2017-12-31
Country of Publication
Egypt
No. of Pages
12
Main Subjects
Abstract 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.
American Psychological Association (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 for Agricultural Researches،Vol. 44, no. 6, pp.2629-2640.
https://search.emarefa.net/detail/BIM-938238
Modern Language Association (MLA)
Abd Allah, Dina Ali…[et al.]. Physicochemical characteristics of persimmon puree and its utilization in cupcake. Zagazig Journal for Agricultural Researches Vol. 44, no. 6 (2017), pp.2629-2640.
https://search.emarefa.net/detail/BIM-938238
American Medical Association (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 for Agricultural Researches. 2017. Vol. 44, no. 6, pp.2629-2640.
https://search.emarefa.net/detail/BIM-938238
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-938238