Detarium Microcarpum Polysaccharide as a Stabilizer in Processed Fruit Products

Onweluzo, J.C.; Vijayalakshmi, M. R.; Perupogu, Vijayanand; Eipeson, W. E.

doi:10.1006/fstl.1999.0592

Cited by 9 publications

(5 citation statements)

References 3 publications

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“…The aged or dried seeds are utilized in the eastern part of Nigeria as a soup thickener after being processed into flour (Akpata and Miachi 2001). The seed polysaccharide has been reported to be used as a stabilizer in processed fruit products (Onweluzo and others 1999).…”

Section: Nutritional Features Of Some Reported Wild Legumesmentioning

confidence: 99%

Exploring the Nutritional Potential of Wild and Underutilized Legumes

Bhat¹,

Karim²

2009

Comp Rev Food Sci Food Safe

153

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Providing safe, nutritious, and wholesome food for poor and undernourished populations has been a major challenge for the developing world. Acute shortage, unreliable supply, and elevated costs of protein-rich foods of animal origin in the developing and underdeveloped countries have resulted in the search for inexpensive and reliable alternative sources of protein of plant origin. Some of the wild and underutilized legumes (such as Canavalia, Mucuna, and Sesbania, for example) have been investigated and found to possess rich nutraceutical value. However, the greatest impediment to utilizing these legumes is the presence of antinutrients, which could be successfully removed or deactivated by employing certain processing methods (cooking, dry heat treatments, germination, irradiation, among others). This review focuses on providing the details on some of the wild and underutilized legumes that might have high potential to be used as human food and animal feed, along with providing information for overcoming the malnutrition-associated problems and also for future commercial exploitation such as a source of nutraceuticals, for new food formulations, biofortification, and in product development.

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Section: Nutritional Features Of Some Reported Wild Legumesmentioning

confidence: 99%

Exploring the Nutritional Potential of Wild and Underutilized Legumes

Bhat¹,

Karim²

2009

Comp Rev Food Sci Food Safe

153

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“…The 12 member internal panel evaluated the different papaya and apricot nectar blends for color, texture, taste, flavor, mouth feel (smoothness, consistency, spread ability) and overall acceptability. Mineral water was used by the panelists to rinse the mouth between samples, according [25].…”

Section: Methodsmentioning

confidence: 99%

Effect of Addition Some Hydrocolloids and Sweeteners on Flow Behavior and Sensory Properties of Papaya-Apricot Nectar Blends

Sharoba¹

2012

J Food Process Technol

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In this study, rheological properties of several food hydrocolloids (guar gum, xanthan gum and arabic gum) and sweeteners (aspartame and stevioside) were evaluated using a rotational viscometer at concentrations of (0.5% and 1.2g/L for hydrocolloids and sweeteners, respectively), Hydrocolloids and sweeteners concentrations were selected depending on preliminary sensory evaluation. The rheological properties for nectar samples were measured at four temperatures (5, 25, 50 and 75°C). The flow behavior of the nectars was characterized as non-Newtonian (pseudoplastic with yield stress). The pseudoplasticity increased due to hydrocolloids addition, while it decreased due to sweeteners addition. Herschel-Bulkley and Bingham rheological models were used to describe the flow behavior of papaya-apricot nectars samples. Addition of aspartame and stevioside reduced the viscosity of nectar samples compared to control nectar samples. Nectar sample contains hydrocolloids had a higher and best sensory and rheological characteristic. Papaya-apricot nectar containing guar gum, xanthan gum or arabic gum had high score in overall all acceptability.

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“…They were selected if their individual scores in 10 different tests showed reproducibility of 90%. The 12 members internal panel evaluated low calories pomegranate juice blends for color (20), appearance (25), taste (25), odor (10), mouth feel (20), and overall acceptability (sum of all scores) (Onweluzo et al, 1999).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Production and Evaluation of Low-Calorie Pomegranate Juice with Sucralose

Dyab

El-Tukhy

Ghazal

et al. 2021

Egypt. J. Food Sci.

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L IMITING the consumption of high-calorie foods and juices of many consumers in different ages to avoid many diseases such as diabetes, obesity, tooth decay, heart diseases, and arteriosclerosis, is an important issue and challenge for nutritionists and the food industry. Therefore, the aim of this study was to produce a low-calorie pomegranate juice by replacing sucrose with sucralose at different levels. Five low-calorie pomegranate juice formulae were prepared mainly from pomegranate pulp then sweetened using sucrose and replaced with sucralose (Su) (25, 50, 75, and 100%) and evaluated for the physicochemical and sensory properties of the resultant juice during storage period for 6 months at ambient temperature. The obtained results showed that the increase in the replacing levels of the sucralose led to a decrease in the total carbohydrate content and total calories. The results concluded that the use of sucralose as a replacement for sucrose at a level of 50% recorded a high score of sensory evaluation in terms of taste and general acceptance, compared with all the other treatments after 6 months of storage at room temperature. Sensory characteristics indicated that the low calories pomegranate juice had good color, taste, mouth-feel during storage periods.

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Detarium Microcarpum Polysaccharide as a Stabilizer in Processed Fruit Products

Cited by 9 publications

References 3 publications

Exploring the Nutritional Potential of Wild and Underutilized Legumes

Exploring the Nutritional Potential of Wild and Underutilized Legumes

Effect of Addition Some Hydrocolloids and Sweeteners on Flow Behavior and Sensory Properties of Papaya-Apricot Nectar Blends

Production and Evaluation of Low-Calorie Pomegranate Juice with Sucralose

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