Red pigments extracted from red beet (Beta vulgaris,L.) were identified for major constituents by using HPLC, these pigments were used as alternative natural red colorants in some processed foods, i.e. jelly and ice sherbets. Also, the effect of using red beet extract as natural antioxidant on corn oil was studied.The results showed that red beet had 380 mg betalain /100g on fresh weight. The major constituents' of red beet pigments were betalain and isobetalain by analyzing with HPLC. The best carriers for red beet pigments were dextrin followed by soluble starch, lactose and glucose, respectively. On the other hand, color and higher pigment stability of betalain pigments extracted from red beet were at pH ranged between 3.0 to 7.0 and temperature ranged between 40.0 to 50.0C. Meanwhile, the degradation of red pigments were 82.0% of the total pigments after 180 min at 90C. Antioxidant activity of red beet extracts were assessed by measuring peroxide value in corn oil during 7 days at 60C corn oil contained 1000 ppm was able to lower the peroxide value than using 200 ppm synthetic antioxidant butylated hydroxyl toluene (BHT). Analysis of variance for sensory evaluation of prepared jelly and ice sherbets indicated that, jelly samples containing 0.30% and ice sherbets containing 0.20% red beet pigments were given the highest scores of color, taste and overall acceptability similar with synthetic color carmine.
The discoloration of strawberry products due to the rapid degradation of pigments is considered as one of the most quality defects that affect their acceptance. Therefore, in the present study, the objective was to investigate the possibility to improve the color stability of strawberry jam by using purple carrot puree. The obtained results declared that purple carrot puree characterized by high content of anthocyanins and total phenols compared to strawberry puree. Furthermore, the contents of individual anthocyanins were analyzed by HPLC. The highly stable acylated anthocyanins pigments represented 66.64% of total anthocyanins in purple carrot compared to 20.6 % from strawberry. Cyandin-3-xylosyl-glucosyl-galactoside acylated with Ferulic acid was the predominant anthocyanin in purple carrot while Pelargonidin 3-glcosside was the major component in strawberry. Purple carrot puree was adding by 15, 20 and 30% to strawberry puree during jam processing. The jams were monitored over a period of 6 month of storage under normal conditions of light exposure and room temperature. The results revealed that pH value, viscosity, total anthocynin and total phenol contents were increased gradually by increasing the amount of purple carrot and markedly decreased the degradation of anthocyanin during storage period by 53.2, 52.9, 18.0 and 7.3%in control,15, 20 and 30% samples respectively. Furthermore, the color of jams were controlled during the storage period. L * , a * , b * , hue o and chroma values showed that the color of strawberry jams containing purple carrot was improved and showed stability. The results of sensory evaluation revealed that the jam of 20% purple carrot treatment obtained the highest overall acceptability score at the end of storage period. Finally, from all results obtained, it can be concluded that the addition of purple carrot up to 20% during strawberry jam processing maintained the color of jam without any effect on their acceptance.
The aim of this study is to make Artichoke available all the year around and to compare the effect of blanching methods on the physical and chemical properties of the artichoke under study. Artichoke (Cynara Scolymus) Balady cv. was brought from Qaha Experimental Farm, Qalyoubia Governorate, and blanched within 10 hours of harvest. It was blanched by three methods. Conventional, boiling in 0.3%citric acid solution for a period of 2,4 and 6 minutes, Steam under atmospheric pressure for 10, 15, and 20 minutes. Bracts were heated in microwave using non rigid thermoplastic bags filled with 60 ml 0.3% citric acid solution for 2,3 and 4 minutes. The blanched bracts were cooled down, drained, packed in polyethylene pouches under vacuum, sealed, labeled, frozen at -20ºC and stored in deep Freezer at -18ºC ±2 for six months .The effect of blanching treatment before and after being blanched on peroxidase activities, color ,firmness, ascorbic acid, dry matter, amino nitrogen and mineral contents including (Ca, P, Mn, Na, K, Fe, Zn, and Cu) were studied and discussed. This indicates better quality for Microwave blanched artichoke. Also, Changes in chemical composition of artichoke after being frozen and stored for six months were meagre . Also, changes in chemical composition as well as organoleptic properties of the frozen stored artichoke were evaluated after being cooked which indicates better quality for Microwave blanched artichoke that retained the greatest amount of ascorbic acid and had lighter appearance, good visual color, texture and flavor scores as revealed by the organoleptic panel test.The study indicated that the overall quality of Microwave blanched Artichoke was as good as or superior to boiling water and steam blanched vegetables. Microwave blanching is a suitable alternative to boiling water or steam blanching when preparing vegetables for home freezing .
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