Degradation kinetics of vitamin c and β- carotne in mango juice

A. F. Ogori, J. Amove, S. O. Ishaku, Lukas Hleba, Miroslava Císarová, Ekaterina Petukhova, Liudmila Sirotkina, Anna Tsvelikhovskaya, Ellina Bobruyko, Aleksei Demidov, Marina Kurazheva, Mohammad Ali Shariati

Degradation kinetics of vitamin c and β- carotne in mango juice

Číslo: 4/2019/2020
Periodikum: Journal of Microbiology, Biotechnology and Food Sciences
DOI: 10.15414/jmbfs.2020.9.4.861-864

Klíčová slova: Physiochemical, Functional, Acha, Tamba, SoyPeptides, Flour, Blends

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Anotace: The Physicochemical, Functional and Sensory Properties of Acha-tamba based Ogi Enriched with hydrolyzed Soy Peptides were

investigated. The proximate value moisture content increased with percentage inclusion of acha tamba and peptides additions (10.1-
11.5) % Similar trend were observed in protein values (2.15-8.02) %, Ash (3.05-3.34) %, crude, fiber (7.05-10.6) % and carbohydrate
content 65.9-69.2) % which had down tail trends on acha ,tamba and peptides percentage inclusions. Water absorption capacity (1.07-
1.24) g/ml oil absorption capacity (1.10-1.91) g/ml and swelling index (3.06-3.50) g/ml revealed increased content with material
inclusions. The chemical properties of PH (4.27-4.6), Titratable acidity (0.88-0.97) and Total soluble solids were favored with material
percentage inclusion. The sensory results revealed that sample Band sample C with moderate percentage inclusion of 10% and 20 %
acha, tamba and soypeptides were more acceptable by panelists.