PREPARATION AND EVALUATION OF DIBIS FROM DIFFERENT VARIETIES OF GRAPE | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 9, Volume 94, Issue 4, December 2016, Page 891-904 PDF (565.85 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2016.153137 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| REDA A. AMER1; AZZA K.ABD EL-HAMEED2 | ||||
| 1Hort. Crop processing Research Department, Food Technology Research Institute, Agricultural Research Center, Alex, Egypt. | ||||
| 2Hort. Crop processing Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
| Abstract | ||||
| This study was carried out to produce grape dibis (a concentrated grape juice) as a natural source of sugar and bioactive compounds from three grope varieties namely Thompson seedless, Flame seedless and Roumy Ahmer (red). The Physicochemical properties and minerals content of grape juice and dibis were determined. Fractionation and identification of free sugar content, phenolic and flavonoids compounds, vitamin C and vitamin B complex of grape juice and dibis were determined by HPLC, and then sensory evaluations of grape dibis was carried out. The total soluble solids of dibis ranged from 70 to 73%. Glucose and fructose were the major sugars in different grape juice and dibis from different varieties. All grape dibis were rich in vitamins (B1, B2, B3, B6 and B9). The organoleptic properties of dibis from the three varieties of grape showed that they were highly accepted by the panelists. | ||||
| Keywords | ||||
| grape juice, dibis; Phenolic compounds, Flavonoids, sugars, vitamin (C, B) , Sensory evaluation | ||||
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