Effects of turmeric addition on chemical composition, antioxidant activity and sensory evaluation of lentil soup
Other Title(s)
تأثير إضافة الكركم على التركيب الكيميائي و الخواص الحسية و نشاط تضاد الأكسدة لحساء العدس
Joint Authors
Ruzin, Mahmud Abd al-Jalil
Muhammad, Halah Mahmud Bayyumi
Burai, Ismail Jalal
Source
Alexandria Science Exchange Journal
Issue
Vol. 39, Issue 1 (31 Mar. 2018), pp.1-6, 6 p.
Publisher
Publication Date
2018-03-31
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Abstract EN
The objectives of the present study were to evaluate the chemical, sensory and antioxidant activity of lentil soup made with the addition of different levels of turmeric powder.
The crude protein was 21.6% in lentil, whilst it was 3.18% in turmeric.
Analyses revealed that turmeric contains higher amounts of both total phenolic (119.04 mg GAE/g) and flavonoids (9.61 mg RE/g) and had higher antioxidant activity followed by lentil soup compared with lentil seed.
The increasing of addition level of turmeric powder in lentil soup significantly increased viscosity, yellow colors, and significantly decreased lightness.
Moreover, the addition of turmeric powder significantly affects appearance, flavor, taste, texture attributes and overall acceptability of the resultant soups.
In Conclusion, turmeric powder could be incorporated to lentil soup formulation up 2 g /100 g lentil to improve its quality attributes without causing any sensorial defect.
American Psychological Association (APA)
Ruzin, Mahmud Abd al-Jalil& Muhammad, Halah Mahmud Bayyumi& Burai, Ismail Jalal. 2018. Effects of turmeric addition on chemical composition, antioxidant activity and sensory evaluation of lentil soup. Alexandria Science Exchange Journal،Vol. 39, no. 1, pp.1-6.
https://search.emarefa.net/detail/BIM-968739
Modern Language Association (MLA)
Ruzin, Mahmud Abd al-Jalil…[et al.]. Effects of turmeric addition on chemical composition, antioxidant activity and sensory evaluation of lentil soup. Alexandria Science Exchange Journal Vol. 39, no. 1 (Jan. / Mar. 2018), pp.1-6.
https://search.emarefa.net/detail/BIM-968739
American Medical Association (AMA)
Ruzin, Mahmud Abd al-Jalil& Muhammad, Halah Mahmud Bayyumi& Burai, Ismail Jalal. Effects of turmeric addition on chemical composition, antioxidant activity and sensory evaluation of lentil soup. Alexandria Science Exchange Journal. 2018. Vol. 39, no. 1, pp.1-6.
https://search.emarefa.net/detail/BIM-968739
Data Type
Journal Articles
Language
English
Notes
Text in English ; abstracts in English and Arabic.
Record ID
BIM-968739