HAMED, H., MATTUK, H., EL-ASHWAH, F. (1999). NEW UNTRADITIONAL DRIED SHEETS FROM PLUM AND APRICOT FRUITS. Egyptian Journal of Agricultural Research, 77(2), 857-871. doi: 10.21608/ejar.1999.335713
HAMED S. HAMED; HEMMAT I. MATTUK; FOUAD A. EL-ASHWAH. "NEW UNTRADITIONAL DRIED SHEETS FROM PLUM AND APRICOT FRUITS". Egyptian Journal of Agricultural Research, 77, 2, 1999, 857-871. doi: 10.21608/ejar.1999.335713
HAMED, H., MATTUK, H., EL-ASHWAH, F. (1999). 'NEW UNTRADITIONAL DRIED SHEETS FROM PLUM AND APRICOT FRUITS', Egyptian Journal of Agricultural Research, 77(2), pp. 857-871. doi: 10.21608/ejar.1999.335713
HAMED, H., MATTUK, H., EL-ASHWAH, F. NEW UNTRADITIONAL DRIED SHEETS FROM PLUM AND APRICOT FRUITS. Egyptian Journal of Agricultural Research, 1999; 77(2): 857-871. doi: 10.21608/ejar.1999.335713
NEW UNTRADITIONAL DRIED SHEETS FROM PLUM AND APRICOT FRUITS
Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt
Abstract
This study was conducted to assess the possibility of producing new untraditional dired fruit sheets prepared from mixtures of apricot and plum puree with or without the addition of binding agents such as carboxy methy cellulose (CMC), Locust bean gum (Vidogum (I_ 175) and Guar Gum (GH 200), and to compar these products with those produced from apricot and plum fruits separately. The effect of dehydration and cold storage at 4°C for six months, on those aforementioned dried sheets was studied. From this study, it could be concluded that from the point of view of chemical constituents and reconstitution percentage (R%), the dried ssheets prepared from the mixtures of apricot and plum puree (1:11w/w) with the addition of binding agents (C.M.C, L175 and GH 200 separately) were the best products, respectivley. The effect of both the dehydration process and cold storage at 4°C for up to six months on their chemical composition, or on the changes occurred in their components were studied. The chemical analysis of the aforementioned dried sheets indicated that they contained moderate and balanced contents of acidity, ascorbic acid, non enzymatic browning color and sugars as well as they had high reconstitution percentage (R%) either after dehydration directly or after the cold storage at 4°C for up to six months.
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