Prickly pear peels as a new source of natural liquid sweetener and its application in toffee manufacture
2010
Abou -El Fetoh, S.M.
. Prickly pear peels (PPP) considered as by product that characterized by their higher content of sugars reached to 11.43 %. The chemical and physical properties, sensory evaluation as well as utilization of natural liquid sweetener produced from prickly pear peels were studied. The data revealed that reducing sugars comprised about 86.06 %of total sugars, while, non reducing sugars comprised about 6.04 % of PPPLS. Results indicated that PPPLS is a good source of many important elements such as K, Ca, Mg, Na and Fe. Vitamin C was considered as the predominant vitamin (2.74 mg/1008) followed by 131 (0.471mg/100g). Sensory evaluation of PPPLS indicated the possibility of using such PPPLS as a sugar substitute in toffee. Toffee was prepared using PPPLS as substitutes of glucose syrup or sucrose in the percent 25, 50, 75 and 100 %. Relation between time and temperature during cooking of experimental samples were studied. No remarkable differences were obtained in the behavior of heating curve due to addition of PPPLS at the studied levels. Effect of cooking temperature on moisture content and hardness of toffee processed using PPPLS were also stud led. Hardness value of control sample increased from 343 to 605 N when the cooking temperature was increased from 114 to 118 'C. Same behavior was noticed by PPPLS-supplemented samples. Changes that occur in sugars composition of toffee with processing using PPPLS were studied. The reducing sugars were gradually increased with the increasing sucrose substitution of PPPLS to reach its maximum 94.61 % of the total sugars, adversely, non reducing sugars that reach its minimum 5.39% of the total sugars..
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Эту запись предоставил Ain Shams University