• Home
  • Browse
    • Current Issue
    • By Issue
    • By Author
    • By Subject
    • Author Index
    • Keyword Index
  • Journal Info
    • About Journal
    • Aims and Scope
    • Editorial Board
    • Publication Ethics
    • Peer Review Process
  • Guide for Authors
  • Submit Manuscript
  • Contact Us
 
  • Login
  • Register
Home Articles List Article Information
  • Save Records
  • |
  • Printable Version
  • |
  • Recommend
  • |
  • How to cite Export to
    RIS EndNote BibTeX APA MLA Harvard Vancouver
  • |
  • Share Share
    CiteULike Mendeley Facebook Google LinkedIn Twitter
Egyptian Journal of Agricultural Research
arrow Articles in Press
arrow Current Issue
Journal Archive
Volume Volume 103 (2025)
Volume Volume 102 (2024)
Volume Volume 101 (2023)
Volume Volume 100 (2022)
Volume Volume 99 (2021)
Volume Volume 98 (2020)
Volume Volume 97 (2019)
Volume Volume 96 (2018)
Volume Volume 95 (2017)
Volume Volume 94 (2016)
Issue Issue 4
Issue Issue 3
Issue Issue 2
Issue Issue 1
Volume Volume 93 (2015)
Volume Volume 92 (2014)
Volume Volume 91 (2013)
Volume Volume 90 (2012)
Volume Volume 89 (2011)
Volume Volume 88 (2010)
Volume Volume 87 (2009)
Volume Volume 86 (2008)
Volume Volume 85 (2007)
Volume Volume 84 (2006)
Volume Volume 83 (2005)
Volume Volume 82 (2004)
Volume Volume 81 (2003)
Volume Volume 80 (2002)
Volume Volume 79 (2001)
Volume Volume 78 (2000)
Volume Volume 77 (1999)
Volume Volume 76 (1998)
Volume Volume 75 (1997)
Volume Volume 74 (1996)
ABD-EL-HAK,, N., ABD EL-RAHMAN, H., RIZK, A. (2016). PRODUCTION AND EVALUATION OF SYCAMORE AND FIG BLENDS JAM. Egyptian Journal of Agricultural Research, 94(3), 647-658. doi: 10.21608/ejar.2016.152684
NASRA A. ABD-EL-HAK,; HANAA S. ABD EL-RAHMAN; AYAT E. RIZK. "PRODUCTION AND EVALUATION OF SYCAMORE AND FIG BLENDS JAM". Egyptian Journal of Agricultural Research, 94, 3, 2016, 647-658. doi: 10.21608/ejar.2016.152684
ABD-EL-HAK,, N., ABD EL-RAHMAN, H., RIZK, A. (2016). 'PRODUCTION AND EVALUATION OF SYCAMORE AND FIG BLENDS JAM', Egyptian Journal of Agricultural Research, 94(3), pp. 647-658. doi: 10.21608/ejar.2016.152684
ABD-EL-HAK,, N., ABD EL-RAHMAN, H., RIZK, A. PRODUCTION AND EVALUATION OF SYCAMORE AND FIG BLENDS JAM. Egyptian Journal of Agricultural Research, 2016; 94(3): 647-658. doi: 10.21608/ejar.2016.152684

PRODUCTION AND EVALUATION OF SYCAMORE AND FIG BLENDS JAM

Article 6, Volume 94, Issue 3, September 2016, Page 647-658  XML PDF (492.26 K)
Document Type: Original Article
DOI: 10.21608/ejar.2016.152684
View on SCiNiTO View on SCiNiTO
Authors
NASRA A. ABD-EL-HAK,; HANAA S. ABD EL-RAHMAN; AYAT E. RIZK
Food Technology Research Institute, Agricultural Research Center, Dokki ,Giza, Egypt.
Abstract
This research aimed to use sycamore and fig fruit in processing of jam. Sycamore and fig were blended in the ratios of 100:0, 0:100, 20:80, 80:20 and 50:50 respectively to prepare jam blends. jam samples were evaluated for chemical and sensory characteristics. The prepared jam samples stored for 12 month at room temperature (25-300C),during which they were analyzed for total sugar and some physicochemical characteristics (pH, total soluble solids and viscosity). The obtained results showed that sycamore was rich in ash and crude fiber. The sensory properties were also improved as the proportion of fig content was increased up to 50% of the blend. As the period of storage increased the acidity decreased in jam, besides improving the physiochemical properties. Therefore, from the results, one may recommend that the use of sycamore and fig blends in jam production is recommended to increase nutritional value. This would also increase the utilization of sycamore. And also, we recommend expanding the cultivation of sycamore trees in the new reclaimed lands and its use in food processing and pharmaceutical product.
Keywords
sycamore; fig; jam; sensory evaluation; total soluble solid and viscosity
Statistics
Article View: 286
PDF Download: 710
Home | Glossary | News | Aims and Scope | Sitemap
Top Top

Journal Management System. Designed by NotionWave.