Utilization of Husk Tomato Fruit Seeds Powder in some Foodstuff استخدام مسحوق بذور ثمار الحرنکش في بعض المواد الغذائية | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 10, Issue 8, August 2019, Page 281-288 PDF (595.59 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2019.58150 | ||||
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| Authors | ||||
| أيمن محمد أبواليزيد1; السيد محمد ابو طور2; اسماعيل برعي3 | ||||
| 1قسم علوم الاغذيه – کليه الزراعه سابا باشا – جامعه الاسکندريه- مصر | ||||
| 2قسم علوم وتکنولوجيا الأغذية – کلية الزراعة- الشاطبي – جامعة الإسکندرية- مصر | ||||
| 3قسم علوم وتکنولوجيا الاغذيه- کليه الزراعه –جامعه دمنهور- مصر. | ||||
| Abstract | ||||
| Husk tomato (Physalis pruinosa L.) is a member of the family, Solanaceae, seeds of husk tomato were analyzed and characterized in terms of physical properties, physico-chemical characteristics, chemical analysis, mineral content and technological utilization in preparation of products. The percentage of seeds approximately 30% of the full fruit. Seeds of husk tomato were found to be a very well basis of protein, crude fiber, carbohydrate, total phenol, in addition to antioxidant activity (%).The seeds have a great content of potassium (495.20 %) and could be an abundant source of phosphorus (123.74%) and iron. Considerable amounts of the amino acid, as the glutamic acid (23.21%), aspartic acid (18.67%), arginine (13.10%), proline (7.01%), phenylalanine (6.00%) and valine (5.201%) are the major amino acid. The results also showed in-vitro protein digestibility(%), water absorption (g/g) sample, oil absorption (g/g) sample, foam capacity (%), emulsion stability (%) and dispersibility (cm3) were 85.98 , 2.55, 0.56, 58.50, 52.75and 4.92, respectively. Generally, Linoleic and oleic acids are the major fatty acids and comprised about 84.41% of the total fatty acids content. Moreover, the peroxide value was 2.02 (meqo2/Kg oil) as well as the iodine value was 100.72. Lovibond colour yellow, red as well as blue were 41.00, 4.10 and 0.2, respectively. The different products prepared from seeds of husk tomato were acceptable and having a good specification as a result of the sensory evaluation. | ||||
| Keywords | ||||
| Seeds of husk tomato; Physical properties; Chemical analysis; oil characteristics and technological utilization | ||||
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