Utilization of horticultural by-products in functional foods preparation | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 9, Issue 1, January 2024, Page 1-2 PDF (353.09 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2024.357164 | ||||
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| Authors | ||||
| Mahmoud Said Sakr Abdel – Ghany1; E. H. Rahma1; H. I. Abd El- Hakim2; M. M. Aly-Aldin3 | ||||
| 1Food Science and Technology, Fac. of Agric., Menoufia Univ. | ||||
| 2Senior Researcher at Food Technology Research Institute, Agricultural Research Center, Giza. | ||||
| 3Lecturer of Food Science and Technology, Fac. of Agric., Menoufia Univ. | ||||
| Abstract | ||||
| Two types of products namely cupcakes and beef burger were prepared from guava and tomatoes (seeds and peels): which they are rich in fiber and antioxidants by partially replacement flour in cupcakes and meat in burgers in an amount of 5, 10 and 15%. The chemical composition, mineral content, physico-functional properties, bioactive content, TBA content, and color were determined for these products. Also, the effect of the storage period of burgers (28 days) in refrigerated storage at 4 ± 1 °C on the antioxidant activity, TBA (O.D.), physical and functional properties, moisture content, texture, color, and sensory properties of burgers. The cupcake and burger were checked. The results showed an improvement in nutritional value and antioxidant activity by adding tomato powder and guava (seeds and peels). As the levels of tomato and guava powder (seeds and peels) rose, the protein, fat, and fiber content of the cupcakes and beef burger increased while the moisture content decreased. The highest percentage of protein (19.14%) was found in the cupcake (85% wheat flour and 15% tomato seeds) and (21.12%) found in the burger (85% meat and 15% tomato seeds). And the highest percentage of crude fiber (11.02%) was found in the cupcake (85% wheat flour and 15% guava peels) and (8.68%) found in the burger (85% meat and 15% guava peels). Calcium, iron, zinc, copper, and manganese are found in tomato and guava waste. Adding more tomato and guava powder (seeds and peels) increased minerals in the products. A difference in bioactive compounds in stored burgers treated with tomato peels was observed to be 15%, with values for DPPH, total phenols and total flavonoids decreasing (p≤ 0.05) from 30.89% and 39.91 mg/g. and 21.98 mg/g. to 25.01%, 27.89 mg/g, and 15.83 mg/g, respectively, at the end of the storage period (28 days). TBA values increased from 0.186 to 1.063 at the end of the storage period. During the storage period, the water holding capacity values decreased. Meanwhile, the Shrinkage and cooking lose values increased from (17.59 to 22.61) and (18.27 to 30.31%) in burger prepared with tomato peels 15%, respectively at the end of storage period (28 days). In conclusion, prepared cupcake and beef burger sample containing tomato and guava powder (seeds and peels) recorded high cooking quality, sensory characteristics, and nutritional and health values in comparison to control beef burger samples. | ||||
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