EBDWEY, A., HELMY RAHMAH, E., E. ABDELWAHAB, E., M.ABDELWHAB, N. (2015). CHEMICAL AND TECHNOLOGICAL STUDIES ON BLACK MULBERRY JUICE AND ITS CONCENTRATE. Menoufia Journal of Food and Dairy Sciences, 40(1), 41-56. doi: 10.21608/mjfds.2015.315232
A.FATAH EBDWEY; E. HELMY RAHMAH; E. E. ABDELWAHAB; N. M.ABDELWHAB. "CHEMICAL AND TECHNOLOGICAL STUDIES ON BLACK MULBERRY JUICE AND ITS CONCENTRATE". Menoufia Journal of Food and Dairy Sciences, 40, 1, 2015, 41-56. doi: 10.21608/mjfds.2015.315232
EBDWEY, A., HELMY RAHMAH, E., E. ABDELWAHAB, E., M.ABDELWHAB, N. (2015). 'CHEMICAL AND TECHNOLOGICAL STUDIES ON BLACK MULBERRY JUICE AND ITS CONCENTRATE', Menoufia Journal of Food and Dairy Sciences, 40(1), pp. 41-56. doi: 10.21608/mjfds.2015.315232
EBDWEY, A., HELMY RAHMAH, E., E. ABDELWAHAB, E., M.ABDELWHAB, N. CHEMICAL AND TECHNOLOGICAL STUDIES ON BLACK MULBERRY JUICE AND ITS CONCENTRATE. Menoufia Journal of Food and Dairy Sciences, 2015; 40(1): 41-56. doi: 10.21608/mjfds.2015.315232
CHEMICAL AND TECHNOLOGICAL STUDIES ON BLACK MULBERRY JUICE AND ITS CONCENTRATE
1FOOD SCIENCE -MENOFIAUNVERISTY- FACULTY OF AGRICULTURE
2AGRICULTURE RESARCH- EGYPT - DEMPARTMENT OF FOOD SCIENCE
Abstract
:Fresh Black mulberry was mechanically extracted and clarified by using gelatin and (UF) ultrafiltration process. The clarified juice was concentrated using rotary evaporator and freezing process.. Physico-chemical properties as well as chemical constituents and microbiological aspects was determined, The juice yield of 62.80 % with a moisture content was 81.20 %,. Total soluble solids (TSS%), pH value and acidity were16.4%, 5.49 and 0.341% respectively. Color index at (420nm) was 1.259. Clarity at (660 nm) was 35.9%. The major components were total sugars which recorded 12.80 %. Reducing sugars represents 11.20%. The juice contained 28.22 mg/100g fresh weight of L-ascorbic acid. Total antioxidant capacity (%), total flavonoids, total anthocyanin (mg/100g) and total phenols, were 53.72 %, 52.32 (mg/100g), 212.77 (mg/100g) and 434.61 (mg GAE /100g) respectively. Fourteen phenolic compounds were detected by HPLC. The obtained results during and after storage at room temperature 25C º ± 5C º for four months, declared that the clarified mulberry juice previously clarified gelatin ,having a lower stability than that clarified by Ultrafiltration process. Generally the juice was microbiologically safe. The sensory properties of mulberry nectar indicated that the prepared nectar from its concentrate after the end of storage is accepted and cope with the previous obtained data.
View on SCiNiTO
Top