توجه: محتویات این صفحه به صورت خودکار پردازش شده و مقاله‌های نویسندگانی با تشابه اسمی، همگی در بخش یکسان نمایش داده می‌شوند.
۱Chemical, Physical Properties and Aflatoxins Content of Palm Date Fruit Sprinkled with Some Spices and Herbs
نویسنده(ها): ،
اطلاعات انتشار: World Applied Sciences Journal، سي و دوم،شماره۱۲، ۲۰۱۴، سال
تعداد صفحات: ۷
This study was carried out on palm date fruit Rutab and Sukkary from Egypt and Saudi Arabia respectively. Dates were sprinkled with some spices as well as herbs (seed or powder) such as, anise, nigella, cinnamon, thyme and ginger. Moisture content, water activity, fungal contamination, the ability of isolated fungal flora to produce aflatoxins were determined. Total phenols and flavonoids content as well as Antioxidant activity were estimated. Finally, sensory evaluation was done. Results obtained revealed that, all samples under investigation were free from aflatoxins. Six toxigenic Aspergillus flavus were isolated from Rutab dates which produced ofaflatoxins (B1, B2, G1 and G2), ranged between 0.528–2.671 ng\ml. Sukkarydates fruits were sprinkled with spices and herbs as (seed or powder) as, anise, nigella, cinnamon, thyme and ginger. Sprinkled Sukkary dates fruits with anise seed or cinnamon powder recorded the highest value of total phenolic and flavonoid content at concentration 970.67and 930.83 ug\g and 4.19 and 4.05 mg\g and had higher of antioxidant activity. The dates sprinkled with cinnamon powder was excellent than all spices and herbs tested for sensory evaluation as well as, fungal flora during storage.
نمایش نتایج ۱ تا ۱ از میان ۱ نتیجه