Studying of the nutritional value, sensory properties and storage status of Patton Saleesupplemented with dried eggplant peels

Gouda, Thnaa

doi:10.21608/mkas.2018.165083

Studying of the nutritional value, sensory properties and storage status of Patton Saleesupplemented with dried eggplant peels

Document Type : Original research articles

Author

Thnaa Gouda

10.21608/mkas.2018.165083

Abstract

This study was carried out to investigate of nutritional value, sensory properties and storage status of Patton Salee supplemented with dried eggplant peels (DEP).A sample of 30 EducationFaculty students, their ages ranged between 19-24 yearsare chosen to evaluate sensory properties of Patton Salee supplemented of DEP 5, 10, 15%.Taste, color, flavor, pores, textures and overall acceptability of supplemented Patton salee with DEP were recorded9.32,8.56 and7.71 respectively compared to control sample(10) degree to each property.The chemical analysis revealed thatby additionof 5 % DEPin Patton salee, the proteins, fats, crude fiber and ash increased from 10.527to 10.684, 0.744 to 1.892, 0.14 to 1.45 and1.13 to 1.52%,vitaminsB1, B2, B3, B9, B12 and C increased from 12.01 to 13.265, 0.76 to 20.56, 42.29 to 221.62, 6.02 to 54.89, 1.38 to 11.79, 386.59 to 1118.25mg/kg, mineral P, Mg, Mn, K and Cu increased from 69.16 to 75.52, 71.18 to 78.55, 0.521 to 8.50, 280.95 to 431.77 and 2.862 to 3.236 mg/ 100 gand bioactive compounds as total flavonoids, total phenols and total antioxidants increased from0 to 1.916, 46.53 to 71.02 and 32.83 to 54.83mg. The storage statuswas improved, the values of vitamins, minerals and bioactive compounds of supplemented sample with 5% of eggplant peels (stored oneand 20 days) compared to control sample. In conclusion, addition of dried eggplant peels to Patton Salee improved nutritional value of protein, ash, fiber, vitamins, minerals and bioactive compounds after the storage because eggplant peels is rich in ash, fiber, vitamin and minerals.

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