• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>International Journal of Food Science and Biotechnology >Functional Jam Production from Blends of Banana, Pineapple and Watermelon Pulp
【24h】

Functional Jam Production from Blends of Banana, Pineapple and Watermelon Pulp

机译：用香蕉，菠萝和西瓜浆混合生产功能性果酱

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Functional jam from blends of banana, pineapple and watermelon pulp was produced and evaluated. The aim was to develop a locally but nutritionally rich, functional jam. Various blends of the fruit pulp were considered in order to select the best. The percentage compositions of the blends were 50:25:25; 25:50:25; 25:25:50 and 33.33:33.33:33.33 of banana, pineapple and watermelon pulps respectively. In addition to the pulp blends, 2.9% pectin produced from citrus peel was added together with citric acid, sodium benzoate and sugar. The entire mixture was heated at 110℃ for 55 to enhance the viscosity of the blends. Proximate analyses, mineral analyses, brix, pH and Vitamin constituents of the sample were determined. The blend with the best result from the analyses was selected for rheological and sensory evaluations. The best blend was 25:25:50. The result of the proximate analyses of this best blend were 8.58% protein, 1.41% fibre, 0.38% ash, 3.92% fat, 2.52% moisture and 83.20% carbohydrate. The vitamin compositions were; 1.32 mg/100 g vitamin A, 8.22 mg/100 g vitamin C and 0.015 mg/100 g vitamin E. The pH was 4.16, viscosity 58.77 cp while the specific gravity was 1.016. The mineral compositions of the best blend were 0.34 ppm iron, 28.90 ppm sodium, 80.90 ppm potassium, 1.50 ppm calcium and 0.60 ppm magnesium.
机译：用香蕉，菠萝和西瓜浆的混合物制成功能性果酱并进行评估。目的是开发一种局部但营养丰富的功能性果酱。为了选择最佳果肉，考虑了果肉的各种共混物。共混物的百分比组成为50:25:25; 25:50:25; 25:25:50和33.33：33.33：33.33分别是香蕉，菠萝和西瓜果肉。除了果肉混合物之外，还添加了由柑桔皮生产的2.9％果胶，柠檬酸，苯甲酸钠和糖。将整个混合物在110℃加热55，以提高共混物的粘度。确定了样品的最近分析，矿物分析，白利糖度，pH和维生素成分。选择具有最佳分析结果的混合物进行流变和感官评估。最佳混合比例为25:25:50。对这种最佳混合物的近距离分析结果为：蛋白质8.58％，纤维1.41％，灰分0.38％，脂肪3.92％，水分2.52％和碳水化合物83.20％。维生素成分是; 1.32 mg / 100 g维生素A，8.22 mg / 100 g维生素C和0.015 mg / 100 g维生素E。pH为4.16，粘度为58.77 cp，比重为1.016。最佳混合物的矿物成分为铁0.34 ppm，钠28.90 ppm，钾80.90 ppm，钙1.50 ppm和镁0.60 ppm。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号