ASSOUS, M., EL-WASEIF, K., GADO, G. (2013). PRODUCTION AND EVALUATION OF NONTRADITIONAL PRODUCTS FROM LEMON GRASS. Egyptian Journal of Agricultural Research, 91(1), 271-283. doi: 10.21608/ejar.2013.161617
MOSTAFA T. ASSOUS; KADRY H. EL-WASEIF; GADO B. GADO. "PRODUCTION AND EVALUATION OF NONTRADITIONAL PRODUCTS FROM LEMON GRASS". Egyptian Journal of Agricultural Research, 91, 1, 2013, 271-283. doi: 10.21608/ejar.2013.161617
ASSOUS, M., EL-WASEIF, K., GADO, G. (2013). 'PRODUCTION AND EVALUATION OF NONTRADITIONAL PRODUCTS FROM LEMON GRASS', Egyptian Journal of Agricultural Research, 91(1), pp. 271-283. doi: 10.21608/ejar.2013.161617
ASSOUS, M., EL-WASEIF, K., GADO, G. PRODUCTION AND EVALUATION OF NONTRADITIONAL PRODUCTS FROM LEMON GRASS. Egyptian Journal of Agricultural Research, 2013; 91(1): 271-283. doi: 10.21608/ejar.2013.161617
PRODUCTION AND EVALUATION OF NONTRADITIONAL PRODUCTS FROM LEMON GRASS
Food Technology Research Institute, ARC, Giza , Egypt
Abstract
This study was carried out to produce products having high nutritional value from lemon grass with valencia orange, Egyptian lime and cantaloupe juices available all the year besides studying the factors affecting on quality of products after processing and during storage. Blends were prepared from lemon grass extract with orange, lime and cantaloupe juices at a ratio of 1:1, 2:1 and 3:1(wt:wt), respectively .Results indicate that total carbohydrates, fat, ash, total phenols and ascorbic acid contents of lemongrass leaves were 75.73, 4.15, 9.47, 3.76% and 175.11 mg/100g (on dry weight basis) , respectively. Results illustrate that total soluble solids (T.S.S.) of blends ranged from 15 -15.3%, total sugars from 79.51 to 88.86%, ash content (1.83-2.56%), total phenols content (0.410 -0.812%) and ascorbic acid content (23.02-152.4mg/100g) on a dry weight basis. Results show that statistical analyses for sensory evaluation of nectars were accepted for orange juice at a ratio of 2:1 and lemongrass extract: lime juice at a ratio of 3:1.The chemical composition of products was slightly affected by storage, while statistical analyses for sensory evaluation of nectars ascertained that they were accepted till 9 months of storage at room temperature. Also, results show that total bacterial count was less than 10 cfu/gfor nectars during storage.
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