Utilization of Nabaq Fruit Nutritional Value and Antioxidant Activity in Some Food Products | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 12, Issue 5, May 2021, Page 111-117 PDF (869.38 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2021.69882.1020 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Saadia Mohamed Hashem  1; M. S. Abd El-Lahot2
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| 1Food Science & Technology Dept., Facualty of Agriculture El-Shatby, Alexandria University, Egypt | ||||
| 2Food Science & Technology Dept., Fac. of Agric. El- Shatby, Alexandria Univ., Alexandria, Egypt | ||||
| Abstract | ||||
| Nabaq (Zizyphus spina- christi) has various functional and technology properties, which can be used as a natural source of therapeutic functional compounds. The physicochemical properties, bioactive compounds, and antioxidant activities, of the pulp and seeds of Nabaq fruit from Egypt and its application in some functional products were investigated. The results revealed that the dehydrate seeds contain high contents of crude protein (9.64%), and ether crude extract (13.95%), while, dehydrate pulp had high content of total carbohydrates (90.94%). The carbohydrate fractions were found to be ranged from 4.05 to 16.61% starch, 28.87 to 43.52% reducing sugars, 9.72 to 27.19%, sucrose, and 4.5 to 18.45% glucose in seeds and pulp, respectively. The Nakaq pulp was a good source of dietary fiber, vitamin C, and minerals especially Zn which where realized approximately 106.5% of daily requirements. The pulp was also characterized by higher total phenolics (46.62 mg/g) and flavonoids (165.68 mg/100g) than the seed which had IC50 values 13.88 mg/ ml for 36.02% inhibition of DPPH free radicals. The evaluation of sensorial attributes of biscuits products prepared with powdered Nabaq seeds as replacement of wheat flour (20%) and fat (25%) showed the highest sensory overall acceptability scores. Cookies products prepared with powdered Nabaq pulp as a substitution of 10% wheat flour showed nearly closed acceptability to the control while cakes containing 20% pulp gave the highest score of sweetness, flavour, overall acceptability. Also, pudding containing 50% Nabaq pulp had the highest overall acceptability in all sensory attributes. | ||||
| Keywords | ||||
| Nabaq fruits; functional compounds; cookies and technology properties | ||||
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