Document Type : Original research articles
Authors
1
Department of Nutrition and Food Sciences, Faculty of Home Economics, Menoufia University, Shibin El-Kom, Egypt.
2
Nutrition and Food Science-Faculty of Home Economics, Menoufia University -Shebeen El-Kom- Egypt
3
Department of Nutrition and Food Sciences, Faculty of Home Economics , Menoufia University,Shibin El Kom, Egypt
Abstract
The
current study's objective is to identify the apricot jam's gross chemical constitutes, anti-nutritional aspects (oxalates, tannins, phytates, saponins, and trypsin inhibitor), phenolic compounds, sensory and physicochemical characteristics (pH, titratable acidity, viscosity, reflective index, total soluble solids, reducing &total sugar, vitamin C, total carotenoids, and color parameters), and quality attributes when incorporated with papaya fruit pulp. The findings confirmed that the fiber, ash, fat, protein, and energy values of the apricot and papaya fruit pulp as percentages of wet weight for apricot fruit confirmed higher values: 3.11%, 1.63%, 4.92%, 2.39%, and 42.55 kcal/100g, respectively. However, the moisture and carbohydrate content of the papaya fruit, at 88.75% and 7.52%, respectively, indicated greater values % of the fresh weight. The fruit pulps from apricots had extra tannin and phytate. Papaya fruit was greater in trypsin inhibitors, oxalates, and saponins. Gallic acid, quercetin, and protocatechuic acid were great phenolic components discovered in apricot fruit pulp. Papaya fruit pulp had the highest ranges observed in ferulic acid, p-coumaric acid, and catechin. Adding papaya fruit to apricot jam enhances its sensory and physical-chemical qualities when the ratio is (75 apricot + 25% papaya fruit). In conclusion, the mixed jam fruit, with its enhanced nutritional and phytochemical content, could potentially be utilized as a therapeutic diet, offering hope for practical applications in illness prevention and health maintenance.
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