EFFECT OF MICROWAVE POWER ON QUALITY PARAMETERS OF PECTIN EXTRACTED FROM MANGO PEEL

The present study aims to use microwave pow-er to facilitate the extraction of pectin from dried mango peels, and also to explore the effect of power on some quality parameters of the resultant pectin. Chemical composition of dried mango peels ascertained a high percent of total pectin, being 16.01 % (on dry weight basis). With respect to microwave heating, the optimal experimented power was 600W, and 6 minutes as the best short holding time, which gave 12.80 % yield, 86.54% recovery and 77.20% anhydrogalacturonic acid (AGA) of extracted pectin. Comparing to the commercial pectin, the results of some physico–chemical characterstics of isolated pectin, revealed that the pectin isolated by microwave heating from mango peels, being to some extent analogous to the commercial pectin with respect to its qualities, such as high methoxyl pectin, high degree of estri-fication (DE), and high percent of AGA besides its high viscosity, followed by the pectin isolated using the conventional method. Statistical analysis of organoleptic data showed no significant differ-ences between strawberry jam prepared by using commercial pectin and that treated with pectin isolated by microwave heating as affecting their texture, color, taste and preference. Besides, high significant differences were detected between var-ious concentrations of added pectin, with respect to the texture alone. Generally, the utilization of pectin isolated from mango peels using microwave heating in jam processing gave high quality attrib-utes resembling that of the commercial pectin when added to strawberry jam and this would also lead to gain economical benefits

Effect of Addition Antioxidants to Beef Meatballs on Oil Oxidative Stability during Deep Fat Frying

This study was aimed to investigate the effect addition of antioxidants to meatballs formulation on frying oil oxidative stability during deep fat frying. 200 ppm butylated hydroxytoluene (BHT), 2500 ppm rosemary extract (ROS) and 500 ppm ascorbic acid (ASC) were added separately to palm olein to achieve the study. The results showed that the addition of antioxidants to meatballs reduce the increment in refractive index during frying process as compared to control, while the rosemary extract was have the lowest refractive index among the antioxidant containing treatments. In regard to relative viscosity the addition of antioxidants to meatballs results in lower relative viscosity values as compared to control treatment. Since, rosemary extract was exhibited superior ability in reducing the formulation of free fatty acids which increased during the frying process in all treatments with low rates for antioxidant containing treatments. In regard to peroxide value, rosemary extract has been kept peroxide value under the ESS limit for long period (120 min.) followed by BHT containing treatment (90 min.), while ascorbic acid was similar to control in keeping peroxide value under the Codex Stand (No. 210/1999) and ESS (1706/2005) limit (60 min.). Changes in TBA value were observed during the progressing in frying process, the rate of increasing TBA value was low in antioxidant containing treatments as compared to control, also rosemary extract showed the lowest TBA values among all treatments along the frying period. Polymerization of oil ? during the frying process was reduced by addition of antioxidants to meatballs as compared to control, while the lowest polymerization percent was observed in rosemary extract treatment. The results of iodine value exhibited decreasing in iodine value as the frying time increased. Finally the rosemary extract was exhibit superior ability in protection the oil from oxidation during frying process

Mayonnaise Enriched with Flaxseed Oil: Omega-3 Fatty Acids Content, Sensory Quality and Stability during the Storage

This study aimed to produce healthy mayonnaise with a protective effect against cardiovascular diseases, containing omega-3 fatty acids (FA), using flaxseed oil (FXO), which includes a high percentage of alpha-linolenic acid (ALA, C18:3n-3). The mayonnaise was prepared by replacing soybean oil with FXO at 20, 30, and 40% levels. The effect on the organoleptic, physical, and chemical quality was studied compared to a control, prepared only with soybean oil (70%). The oxidative and microbial stability during 12 weeks of storage at 25 and 7 °C was also evaluated. The results showed that the use of FXO in mayonnaise (20, 30, and 40%) led to an increase in TUFA (from 79.37 (control) to 82.48, 85.49, and 87.66%, respectively), particularly in PUFAn-3, due to the rise of ALA (from 6.5 to 18.38, 24.02 and 37.87%, respectively) and a decrease in TSFA (from 20.63 to 17.52, 14.51 and 12.34%, respectively). The panelists did not perceive significant differences in the sensory characteristics of the “new” mayonnaise. A decrease in the oxidation rates of the “new” mayonnaise during the storage period was observed. A significant effect on microbial growth was not reported, although the permissible limits were not exceeded after 12 weeks of storage, even at 25 °C

Physicochemical and Sensory Characteristics of Instant Mushroom Soup Enriched with Jerusalem artichoke and Cauliflower

The present study aimed to develop instant mushroom soup fortified with mixed Jerusalem artichoke and Cauliflower powders (JACF) instead of wheat flour at different levels (5, 10, 15, and 20%) based on dry weight as natural sources of protein, ash, fiber, inulin, and bioactive components. Based on the proximate analysis, adding JACF with 20% recorded the highest contents of protein, ash, fibers, and inulin as 24.73, 3.67, 9.67, and 9.17%, respectively. In the same line, macro- and microelements and essential amino acids showed a significant increase during fortification with 5–20% JACF compared to the control. In contrast, the total carbohydrate content and caloric values were decreased with the raised JACF concentration in the soup. The highest content of total phenolic acids, flavonoids, glucosinolates, carotenoids, and ascorbic acid was detected in mushroom soup with a 20% JACF mixture, which coincides with the highest antioxidant activity. Gallic (20.81–94.34 mg/100 g DW) and protocatechuic (13.63–58.53 mg/100 g) acids predominated among the phenolic acids identified in the mushroom-JACF soup samples, while rutin was the main flavonoid (7.52–18.2 mg/100 g). The increase of the JACF mixture in the soup significantly enhanced the rehydration ratio, total soluble solids, color parameters, and the sensory properties of the samples. In conclusion, using JACF in mushroom soup is necessary to improve the physicochemical characteristics and nutritional impact by containing phytochemicals and enhancing the organoleptic properties of the food product