پیوندهای مفید
آمار
| تعداد نشریات | 31 |
| تعداد شماره‌ها | 708 |
| تعداد مقالات | 6,673 |
| تعداد مشاهده مقاله | 9,221,278 |
| تعداد دریافت فایل اصل مقاله | 6,331,027 |
Using apricot seed kernels for the development of supplemented cakes | ||
| Caspian Journal of Environmental Sciences | ||
| دوره 20، شماره 5، اسفند 2022، صفحه 911-918 اصل مقاله (726.4 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22124/cjes.2022.6038 | ||
| نویسندگان | ||
| Noor F. Mahde* 1؛ Mohamed I. A. Fayed2 | ||
| 1Animal Production Department, College of Agriculture, University of Misan, Iraq | ||
| 2Agricultural Engineering, Faculty of Agriculture, Zagazig University, Egypt | ||
| چکیده | ||
| Apricot seed is a nutrient-dense by-product of apricots that is frequently wasted. The aim of this study was to determine the best way to use apricot seed kernels (ASK). For the manufacture of supplemented cakes, apricot seed kernels were processed and powder (flour) was produced. One control sample and four experimental samples were constructed by mixing 2.5 - 10 % level of apricot seed kernel powder (ASKP) and organoleptic evaluation. The nutritional composition of control and acceptable experimental samples was determined. The addition of ASKP in cakes at a concentration of 7.5 % was shown to be organoleptically acceptable. When compared to control samples, developed cakes had significantly higher energy, crude fiber, crude fat, and total ash content (p < 0.01). Minerals (calcium, iron, and magnesium) were found to have increased significantly (p < 0.01) in developed cakes. Antioxidant activity in ASKP supplemented cakes was found to be considerably greater (p < 0.01), with a 2.5 to 7.5 % increase in antioxidant activity. As a result, the use of apricot seed kernel powder can improve the nutritional value of meals. | ||
| کلیدواژه‌ها | ||
| Apricot seed kernel Powder؛ Cake؛ Antioxidant activity؛ Organoleptic evaluation؛ Nutritional composition | ||
| مراجع | ||
|
AACC 2000, American Association of Cereal Chemists. Approved Methods of the AACC Published by the American Association of Cereal Chemists, 10th Ed., St. Paul, MN, USA.
Abdalla, A, Darwish, S, Ayad, E & El Hamahmy, R 2007, Egyptian mango byproduct2: Antioxidant and antimicrobial activities of extract and oil from mango seed kernel. Food Chemistry, 103: 1141-1152.
Abdel Aty, AM, Salama, WH, Hamed, MB, Afaf, SF & Mohamed, SA 2018, Phenolic-antioxidant capacity of mango seed kernels: therapeutic effect against viper venoms. Revista Brasileira de Farmacognosia, 28: 594-601.
Abd Elaziz, SA 2018, Physicochemical characteristics of mango kernel oil and meal. Middle East Journal of Applied Sciences, 8: 1-6.
Agricultural statistics 2017, Economic Affairs Sector. Ministry of Agriculture and Land Reclamation, Cairo, Egypt.
AOAC 2010, Official Methods of Analysis, 17th Ed., Association of Official Analytical Chemists International. Gaithersburg, Maryland, USA.
Atawodi, SE, Atawodi, JC, Pfundstein, B, Spiegelhalder, B, Bartsch, H & Owen, R 2011, Assessment of the polyphenol components and in vitro antioxidant properties of Syzygium aromaticum (L.) Merr. & Perry. EJEAFChe, 10:1970-1978.
Bent, AJ, Bennion, EB & Bamford, GST 2013, The technology of cake making. Springer Science & Business Media.
Cho, AY, Yi, KY, Rhim, JH, Kim, KI, Park, JY, Keum, EH, Chung, J & Oh, S 2006, Detection of abnormally high amygdalin content in food by an enzyme immunoassay. Molecules and Cells, 21: 308e313.
Das, DC, Khan, J, Rahman, S, Majumder, S & slam, N 2019, Comparison of the Physico-chemical and functional properties of mango kernel flour with wheat flour and development of mango kernel flour-based composite cakes. NFS Journal, 17: 1-7.
Dorta, E, González, M, Lobo, MG, Sanchez Moreno, C & de Ancos, B 2014, Screening of phenolic compounds in by-product extracts from mangoes (Mangifera indica L.) by HPLC-ESI-QTOF-MS and multivariate analysis for use as a food ingredient. Food Research International, 57: 51-60.
Durmaz, G & Alpaslan, M 2007, Antioxidant properties of roasted apricot (Prunus armeniaca L.) kernel. Food Chemistry, 100: 1177e1181.
Gill, J & Johnson, P 2002, Research methods for managers. Sage, London.
Hazbavi, I 2013, Determination of physical properties of apricot fruit and proper box height for storing and handling the apricot fruit. Food Research International: CIGR Journal, 15: 288-292.
Isik, F & Topkaya, C 2016, Effects of tomato pomace supplementation on chemical and nutritional properties of crackers. Italian Journal of Food Science, 28: 525-535.
Jia, Z, Tang, M & Wu, J 1998, The determination of flavonoid contents in mulberry and their scavenging effects on superoxides radicals. Food Chemistry, 64: 555-559.
Khedr, MA, Abdelgaleel, MA, Bessar; BA & Salama, AA 2016, Effect of using tomato peels as a fat replacer on the sensory, Nutritional, and physical properties of beef burger and sausages. Journal of Agricultural Research, Kafr El-Shaikh University, 42: 469-490.
Mosa, ZM & Kalil, AF 2015, Comparative study between the effects of mango and orange peels preparations on the total dietary fiber. Journal of Environmental Science, Toxicology and Food Technology, 9: 129-136.
Nour, V, Ionica, ME & Trandafir, I 2015, Bread enriched in lycopene and other bioactive compounds by addition of dry tomato waste. Journal of Food Science and Technology, 52: 8260-8267.
Prosky, L, Georg, NA, Schweizer, TF, Devries, JW & Furda, I 1988, Determination of insoluble, soluble, and total dietary fiber in foods and food products: interlaboratory study. Journal of the Association of the Official Analytical Chemists, 71: 1017-1023.
Ribeiro, S & Schieber, A 2010, Bioactive compounds in mango (Mangifera indica L.). Bioactive Foods in Promoting Health, 34: 507 - 523.
Romelle, FD, Ashwini, RP & Ragu Sai, M 2016, Chemical composition of some selected peels. European Journal of Food Science and Technology, 4: 12-21.
SAS 1997, Statistical Analysis System. User's Guide: Statistics, SAS Institute Inc, Gary, NC, USA.
Sharoba, AM, Farrag, MA & Abd El Salam, AM 2013, Utilization of some fruits and vegetables waste as a source of dietary fiber and its effect on the cake making and its quality attributes. Journal of Agroalimentary Processes and Technologies, 19: 429-444.
Snedecor, WG & Cochran, WG 1980, Statistical methods, 17th Ed., Iowa State University Press Ames, Iowa, USA.
Sogi, DS, Siddiq, M, Greiby, I & Dolan, KD 2013, Total phenolics, antioxidant activity, and functional properties of ‘Tommy Atkins’ mango peel and kernel as affected by drying methods. Food Chemistry, 141: 2649-2655.
Szydłowska Czerniak, A, Dianoczki, C, Recseg, K, Karlovits, G & Szłyk, E 2008, Determination of antioxidant capacities of vegetable oils by ferric-ion spectrophotometric methods. Talanta, 76: 899-905.
Thannoun, AM & Younis, KW 2013, Extraction and evaluation of total dietary fibers from some vegetables. Mesopotamia Journal of Agriculture, 41: 318 -327.
Topkaya, C & Isik, F 2019, Effects of pomegranate peel supplementation on chemical, physical, and nutritional properties of muffin cakes. Journal of Food Processing and Preservation, 43: e13868.
Yigit, D, Yigit, N & Mavi, A 2009, Antioxidant and antimicrobial activities of bitter and sweet apricot (Prunus armeniaca L.) kernels. Brazilian Journal of Medical and Biological Research, 42: 346e352.
Yildirim, S & Tarhan, S 2016, Aerodynamic properties of apricot pits. Journal of Agricultural Faculty of Gaziosmanpaşa University, 33: 47-55.
Yu, L & Beta, T 2015, Identification and antioxidant properties of phenolic compounds during production of bread from Purple Wheat Grains. Molecules, 20: 15525-15549. | ||
|
آمار تعداد مشاهده مقاله: 214 تعداد دریافت فایل اصل مقاله: 293 |
||