Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom
Soliman, A., Abbas, M., H, H., Ahmed, S. (2017). Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom. EKB Journal Management System, 4(1), 19-28. doi: 10.21608/scuj.2017.6654
Amira Soliman; Mohamed Abbas; Hassan H; Sohier Ahmed. "Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom". EKB Journal Management System, 4, 1, 2017, 19-28. doi: 10.21608/scuj.2017.6654
Soliman, A., Abbas, M., H, H., Ahmed, S. (2017). 'Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom', EKB Journal Management System, 4(1), pp. 19-28. doi: 10.21608/scuj.2017.6654
Soliman, A., Abbas, M., H, H., Ahmed, S. Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom. EKB Journal Management System, 2017; 4(1): 19-28. doi: 10.21608/scuj.2017.6654

Preparation, Canning and Evaluation Process of Vegetable Mixture Diets (Ready-to-eat) Supplemented with Mushroom

Suez Canal University Journal of Food Sciences
Article 3, Volume 4, Issue 1, January 2017, Page 19-28  XML PDF (272.11 K)
Document Type: Original Article
DOI: 10.21608/scuj.2017.6654
View on SCiNiTO View on SCiNiTO
Authors
Amira Soliman1; Mohamed Abbas1; Hassan H2; Sohier Ahmed2
1Natural Resources Department, Institute of African Research and Studies, Cairo University, Egypt
2Horticulture Crops Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
This study was carried out to prepare some formulated different vegetarian diets (Ready to eat) supplemented
with mushroom (Pleurotus ostreatus). In addition to study the effect of canning process on nutritional, bioactive
compounds and free radical scavenging activity. The green peas was substituted with mushroom at 10, 20, 30 and 40%
levels for producing some vegetable diet. All mixes and resultant diet samples were evaluated for their physicochemical
properties, sensory attributes as well as microbiological tests. The obtained results revealed that the blend (T2) fortified
with 20% mushroom in the most favorable. The results showed that the aforementioned, samples are rich in nutrition
compounds, vit. B content and free radical scavenging activity which correlated with phenolic and flavonoid
compounds. Finally, the resulted data revealed that the formulated vegetable diets filled with tomato juice T recorded
the highest nutritional contents, satisfaction and consumer attractiveness followed by those filled with carrot juice C and
brine solution S.
Keywords
canning; vegetables; mushroom; Phenolics; Flavonoids; Antioxidant activity
Statistics
Article View: 277
PDF Download: 477