PRODUCTION OF LOW CALORIC DEHYDRATED VEGETABLE MIXTURES
. Mehasen, S., Ahmed, M., . Nuaman, A., A., E., Lashine, Z., H., A. (2009). PRODUCTION OF LOW CALORIC DEHYDRATED VEGETABLE MIXTURES. EKB Journal Management System, 17(1), 105-118. doi: 10.21608/ajs.2009.14805
S.A.S . Mehasen; M.A Ahmed; A.A . Nuaman; El-Behairy U. A.; Zaki Lashine; Ahmed S. H.. "PRODUCTION OF LOW CALORIC DEHYDRATED VEGETABLE MIXTURES". EKB Journal Management System, 17, 1, 2009, 105-118. doi: 10.21608/ajs.2009.14805
. Mehasen, S., Ahmed, M., . Nuaman, A., A., E., Lashine, Z., H., A. (2009). 'PRODUCTION OF LOW CALORIC DEHYDRATED VEGETABLE MIXTURES', EKB Journal Management System, 17(1), pp. 105-118. doi: 10.21608/ajs.2009.14805
. Mehasen, S., Ahmed, M., . Nuaman, A., A., E., Lashine, Z., H., A. PRODUCTION OF LOW CALORIC DEHYDRATED VEGETABLE MIXTURES. EKB Journal Management System, 2009; 17(1): 105-118. doi: 10.21608/ajs.2009.14805

PRODUCTION OF LOW CALORIC DEHYDRATED VEGETABLE MIXTURES

Arab Universities Journal of Agricultural Sciences
Article 9, Volume 17, Issue 1, March 2009, Page 105-118  XML PDF (437.69 K)
Document Type: Original Article
DOI: 10.21608/ajs.2009.14805
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Authors
S.A.S . Mehasen1; M.A Ahmed* 2; A.A . Nuaman2; El-Behairy U. A.3; Zaki Lashine3; Ahmed S. H.4
1Agron. Dept., Fac. of Agric., Benha Univ., Egypt
2Dept. of Agron., Fac. of Nasser Agric Science, Aden Univ., Yemen
3Horticulture Department, Fac. of Agric., Ain Shams University, Cairo, Egypt
4Agricultural Research Center (ARC), Giza, Egypt
Abstract
 
Hot flow air currents were used in sheld dryers to dehydrate some vegetables (squash, peas, green beans, potatoes, yellow carrot, tomatoes, onion, green pepper, yellow pepper, red pepper, cauliflower and eggplant) which were used to prepare 8 recipes of dehydrated vegetable mixture (vegi-mix). Sensory evaluation indicated that, 4 recipes of vegi-mix's recorded the highest scores of sensory evaluation and considered the prefer recipes and stored at ambient temperature up to 3 months during which, the physicochemical composition, the antioxidants and microbiological examination were assessed. Results revealed that the recipe composed of yellow, green and red paper, cauliflower and eggplant to prepare the vegi-mix caused to increase of total phenolic compounds, total flavonoids and total carotenoids content. The moisture contents were in the range of (8.62-9.78%); ether extract (10.23-16.76%); total carbohydrate (51.6-53.6%); crude fiber (9.62-10.61%) and total calories (340.43-375.36 kcal/100g dry weight basis respectively) for the selected 4 recipes. On the other hand, the tested vegi-mix's being also as a good source of fibers, minerals and antioxidants. Changes in moisture, crude fibers, total solids, total carbohydrate, chlorophyll a and b and total carotenoids, flavonoids and phenolic compounds as well as total bacterial counts, yeast and mould counts, sporeforming bacterial counts content were also studied during 3 months of storage at ambient temperature. A little decremental was observed in total phenolic compounds, total flavonoids content through 3 months of storage for the tested vegi-mix's. Results also showed that all tested vegi-mix's. were microbiologically safe up to 3 months of storage and maintained original sensory properties. Therfore, dehydrated vegi-mix's composed of squash, peas, green beans, potatoes, carrot, tomatoes, onion, green, red and yellow pepper, cauliflower and eggplant without herbs considered as a good source of antioxidants, minerals, high nutritional value, good palatability and healthy safe through three months of storage at ambient temperature.
 
Keywords
: Vegetable mixtures; Low calorie; Antioxidant Compounds; Nutritional Value
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