EVALUATION OF NEW NON-TRADITIONAL PRODUCTS PROCESSED FROM CAPE GOOSEBERRY (PHYSALIS PERUVIANA L.) | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 17, Volume 96, Issue 4, December 2018, Page 1493-1511 PDF (1.44 MB) | ||||
| DOI: 10.21608/ejar.2018.143327 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| REDA A. AAMER | ||||
| Hort. Crop Technology Res. Department, Food Technology Research Institute, A.R.C., Egypt | ||||
| Abstract | ||||
| cape gooseberry (Physalis peruviana, L.) is considered to be a very promising horticultural crop known in Egypt as Harankash as well as gaining popularity in the specialty markets. Currently it is usually used for local consumption in Egypt as a snack food. Therefore this current research aimed to utilize such crop by preparing and evaluating some food products such as canned compote, dehydrated fruits, nectar, syrup, paste, jam and appetizers. General characteristics, physical, chemical and technological properties, and some bioactive compounds of cape gooseberry (Physalis peruviana, L.) were investigated. The cape gooseberry pulp has a light sweet taste (TSS 13.75) with acidic nature (pH 3.7 and titratable acidity was 1.20 % as citric acid), Non reducing sugars represented about (52.95 %) of the total sugars which were (56.24%). The results also indicated that cape gooseberry can be considered as good source ß-carotene, vitamin C, total phenolic content, flavonoid contents and antioxidant activity in addition to some minerals such as potassium, magnesium, iron and zinc. The cape gooseberry (Physalis peruviana, L.) was used to formulate some important functional foods. The organoleptic properties of all processed products in this study were well palatable among different panelists. | ||||
| Keywords | ||||
| Cape gooseberry (Physalis peruviana; L.); snack food; bioactive compounds physical; chemical; technological and sensory properties | ||||
|
Statistics Article View: 414 PDF Download: 1,005 |
||||
