UTILIZATION OF SOME NATURAL PLANT SOURCES IN THE PRODUCTION OF SOME NEW SHEETS | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 4, Issue 4, April 2013, Page 171-181 PDF (773.21 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2013.71811 | ||||
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| Authors | ||||
| Hasnaa M. Abou taleb; Sahar M. Zaki; Azza K. Abd El Hameed | ||||
| Food Technology Research Institute, Agric. Res. Center, Giza, Egypt | ||||
| Abstract | ||||
| This study was carried out to produce new products ( sheets)from some popular natural plant sources such as tamarind( Tamarindus indcia L,) carob pods (Ceratonia Siliqua L ) and red roselle (Hibiscus sabdariffa L) as well as mixture of them. These sheets were prepared from tamarind, carob pods, mixes of tamarind and red Roselle (1:1 w/w) and mixes of tamarind, carob pods and red Roselle (4:1:1 w/w/w). Total soluble solids were increased to 18.0 % by sucrose. The dried sheets were evaluated chemically, physically and organoliptically at zero time, then after storage at room temperature for 4 and 8 months respectively. Data of pannel tests revealed that all reconstituted popular natural drinks of sheets showed a good score for color, taste, odour and palatability. It was also found through this study that storage at room temperature for 8 months had effects on the chemical and physical properties of all sheets | ||||
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