Quality Attributes of Carrot-Tamarind Leathers | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 14, Issue 9, September 2023, Page 195-205 PDF (1022.93 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2023.225785.1122 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Eman A. A. Abdrabou  
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| Home Economics Department, Faculty of Specific Education, Aswan University, Egypt | ||||
| Abstract | ||||
| The objective of this study was investigated to study the quality attributes of carrot-tamarind leather samples which containing carrot and tamarind puree at ratios 75-25, 50-50, 25-75, and 0-100. These puree blends with 15 g sugar, 0.3 ginger, and 3ml lemon juice. The leather samples were analyzed for chemical composition, physical, organoleptic properties, and microbiological contamination. The findings revealed that as the increasing of levels of tamarind puree the moisture, ash, fiber, and total sugar contents were increased but protein, fat, and carbohydrate were decreased. Furthermore, β–carotene was decreased but vit c and titratable acidity were increased so, the PH value was decreased. Moreover, minerals content such as Ca, K, P, Mn, Mg, and Na were increased. Besides, the total phenolic content and DPPH radical scavenging activity were increased. TSS was decreased by increasing the level of tamarind puree. The leather sample containing 25% tamarind had the highest value of L* (lightness), a* (redness), and b* (yellowness) color compared to other samples. Texture profile such as hardness was decreased but the cohesiveness, springiness, gumminess, and chewiness were increased. Similarly, sensory properties such as color, odor, flavor, taste, and overall acceptability were increased, so the leather sample containing 100% tamarind had thehighest overall acceptability compared to other leather samples. By microbiological evaluation all leather samples can be storage more than 4 months at room temperature. Finally, the incorporation of carrot puree with tamarind puree can be improved the nutritional value and physical, microbiological, and sensory properties of carrot-tamarind leathers | ||||
| Keywords | ||||
| carrot; tamarind; leathers; puree | ||||
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