Journal Title
Title of Journal: Food Measure
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Abbravation: Journal of Food Measurement and Characterization
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Authors: Aly R AbdelMoemin
Publish Date: 2016/04/09
Volume: 10, Issue: 3, Pages: 507-519
Abstract
HPLC was used to measure 14 phenolic acids in date palm kernels DK purple carrots PC and a DKPC pastalike product PLP The PLP was enriched with 10 DK and PC at ratios of 82 64 and 46 DKPC respectively Proximate analysis anthocyanins total phenols amino acids color and texture measurements sensory evaluation and cooking loss were done Seven phenolic acids have been identified in the DK with ~1400 mg/100 g Monomeric anthocyanins in the PC were 290 mg/100 g fresh weight FW cyanidin3glucoside The total phenols were 270 and 1600 mg/100 g FW gallic acid equivalent in the PC and the DK respectively The consumption of 100 g of PLP with the ratio of 46 DKPC provided 19 113 and 80 mg/100 g anthocyanins phenolic acids and total phenols statistically significant at P 005 respectively The panelists gave the best score for statistically significant at P 005 the 46 DKPC The different PLP values were not significantly different P 005 in cooking losses The optimal times for cooking control pasta 82 64 and 46 DKPC were 7 75 85 and 95 min respectivelyGreat appreciation to Prof JM Regenstein Cornell University Ithaca NY USA for reviewing the manuscript and also for his guiding to improve the shape of the manuscript We would like to acknowledge the cooperation of the members in the Gezira Youth Center for voluntary participation in the sensory evaluation test We would like also to thank the laboratory staff in the National Institute for Standards and National Research Center Giza Egypt for their guidance and analysis of samples Great appreciation to Prof Manal Kamal AbdelRahman Prof of Nutrition and Food Science Faculty of Home Economics for the preparation of pasta cooking tests and good management of the sensory test days
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