Organic acids and free amino acids in some Egyptian fruits and vegetables

Askar, A.; El‐Samahy, S. K.; El-Fadeel, M.

doi:10.1002/food.19820260140

Cited by 3 publications

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“…Crude fiber and ash percent were approximately at similar levels (0.25 and 0.23%). These results were in agreement or very closely with the results of Askar and El-Samahy [4] who reported that the chemical composition of prickly pear juice was 85.1% moisture, 13.2% soluble solids, 0.8% crude protein, 0.1% fiber, 0.7% fat and 0.4% ash. pH was 5.8 and ascorbic acid content was 25.0 mg/100 g.…”

Section: General Resultssupporting

confidence: 82%

Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice

Essa

Salama

2002

Nahrung

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Pectinase and cellulase enzymes were used to investigate efficacy for improving juice yield, stability and quality from prickly pear fruit. Pectinase improved the yield, stable color, color-assayed as release of anthocyanins or carotinoids and clarity of the juice. A significant increase in the effectiveness of pectinase was observed as the concentration was increased from 0.05 to 0.50% v/w. However, at concentration > 0.25% v/w they tended to impart a bitter flavor in the juice. Among three concentrations of pectinase and cellulase, pectinase at 0.50% v/w produced higher yield, a sediment-free clear juice and high-quality juice. The results indicated that depectinated clarified prickly pear juice behaves as a Newtonian fluid. It was found that the activation energy (Ea) for viscous flow was in the range of 5.02 x 10(3)-20.06 x 10(3) kJ/mol depending on the concentrations of pectinase and cellulase enzyme treatment of prickly pear juice, in contrast to 22.15 x 10(3) kJ/mol in untreated juice. Volatile compound concentrations of twelve compounds were not affected by pectinase and cellulase treatment. Overall the quality of prickly pear juice was better in pectinase-treated juice compared with untreated and cellulase-treated juice.

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Section: General Resultssupporting

confidence: 82%

Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice

Essa

Salama

2002

Nahrung

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“…They are important because of their possible effect on the nutritive value of plant protein. General reviews on this subject are available [66,2,38,9].…”

Section: Protease Inhibitorsmentioning

confidence: 99%

“…Phytins, the mixed Ca and Mg salts of myo-inositol-1, 2, 3, 4, 5, 6-hexakis (dihydrogen phosphate), also known as physic acid, are common constituents of plant tissue, especially of cereals and legumes. They are the principal form of phosphorus in many seeds; 60 to 90 per cent of the phosphorus in these seeds is present as physic acid [9] . Beans generally have a high physic acid content ranging between 150 to 1,800 mg/100g [40,9] and faba beans are relatively rich in this substance (about 250 to 350 mg/ 100 g).…”

Section: Phytate (Phytins)mentioning

confidence: 99%

“…They are the principal form of phosphorus in many seeds; 60 to 90 per cent of the phosphorus in these seeds is present as physic acid [9] . Beans generally have a high physic acid content ranging between 150 to 1,800 mg/100g [40,9] and faba beans are relatively rich in this substance (about 250 to 350 mg/ 100 g). The phytate phosphorus content of seeds taken from single plants of the variety Dacre indicated a large variation (193 to 403 mg/100 g) and was not significantly correlated with protein content [28].…”

Section: Phytate (Phytins)mentioning

confidence: 99%

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Food Science

Askar

1986

Food Nutr Bull

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Food scienceFaba beans (Vicia faba L.) and their role in the human diet A. Askar POPULAR WAYS OF PREPARING FABA BEANS IN THE MIDDLE EAST Stewed Faba Bean (Fool Medames)Most people eat stewed faba beans for breakfast and supper as well as in sandwiches at any time of the day. Many ad" ditives such as oil (cottonseed oil), salad, spices (pepper and cumin), lemon juice and eggs are used, while cheese is a usual adjunct of faba bean dishes. The sandwiches of stewed faba beans consist of almost 80 per cent bread(prepared from wheat flour) and about

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“…Em contraste, o fitato férrico é insolúvel em uma faixa de pH que varia entre 1,0 -3,5, quando a relação entre Fe 3+ e fitato é equimolar, sendo que a solubilidade aumenta em pHs maiores que 4,0 (ASKAR et al, 1983).…”

Section: 4) Fatores Antinutricionais Em Alimentos De Origem Vegetalunclassified

Avaliação e especiação do ferro bioacessível em alimentos

Teixeira¹

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Organic acids and free amino acids in some Egyptian fruits and vegetables

Cited by 3 publications

References 1 publication

Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice

Effect of macerate enzymes on the yield, quality, volatile compounds and rheological property of prickly pear juice

Food Science

Avaliação e especiação do ferro bioacessível em alimentos

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