Utilization of Hollyhock (Althaea officinalis L.) roots in manufacture of juices and jams | ||||
| International Journal of Family Studies, Food Science and Nutrition Health | ||||
| Volume 3, Issue 2, December 2022, Page 193-211 PDF (786.92 K) | ||||
| Document Type: Original Research | ||||
| DOI: 10.21608/ijfsnh.2022.307434 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Neveen Aly Maher Arfa | ||||
| Food Technology Research Institute, Agriculture Research center, Giza, Egypt | ||||
| Abstract | ||||
| The aim of this study is investigating the effect of hollyhock Althea officinalis L. gum on the phenomenon of surface separation of juices and the homogeneity of jam without adding any industrial additives, as well as the effect of gum on the shelf life of the products. And to achieve this purpose. Althaea officinalis L. gum was added to strawberry juice at levels of 10%, 20%, and 30%, The juices were stored in the at 4°C.For 15 days and it was also added to make apricot jam And store it in the refrigerator at a temperature of 4 ° C for 6 months. And the tests were physicochemical and conducted on the gum, and you may perform notice that it contains a high percentage of carbohydrates (83.94%), starch (27.16%), pectin (10.22%), and a high percentage of vitamin C. (26.80%). It also notes that it is free of fat. The analyzes also showed that it contains a high percentage of Fe(790.36ppm), Na (391.35 ppm), K (372.61 ppm) and Mg (344.20 ppm). also, significant high total phenolic (80.31%) and antioxidant content (67.09%). The least in total flavonoids (22.37%). well recorded pH., titratable acidity, TSS and viscosity (7), (3.23%), (42.33°Brix) and (34.33cp), respectively. The best percentage compared to the control zero time and after the period of storing the juice at 4°C, was percentage of 20% compared to the control, as for the jam, no significant difference in the physico-chemical analyzes between zero time and the end of the experimental period, but a high in TSS (67°Brix) at zero time an increase (72°Brix) was observed at the end of the experimental period. For the sensory evaluation of jam, there were no significant differences during the storage period, and the storage period did not affect the spreading property. | ||||
| Keywords | ||||
| Hollyhock; Minerals; Vitamins; Jam; Juices; Sensory evaluation; Storage | ||||
|
Statistics Article View: 103 PDF Download: 79 |
||||
