Production and Development of New Products from Local and Chinese Ber Fruits.

Transcription

1 Austrlin Journl of Bsi n Applie Sienes, 5(6): , 2011 ISSN Proution n Development of New Prouts from Lol n Chinese Ber Fruits. Wf, M. Aozei, I.M.F., Helmy, Nir, A. n Esmt, A. Aou-Ar Foo Si. n Tehnology Dept., Ntionl Res. Centre, Ciro, Egypt. Astrt: Ber fruits (Zizyphus muritins lnk) hs limite post-hrvestt life whih oes not exee 5 or 6 ys. The present stuy ws me on the effet of rying prouts (whole & sheets) on physio-hemil prmeters n qulity of ehyrte prouts n their flour in ke smples. Two vrities of er fruits lol. (Zizyhus spin-hristi L.) n Chinese (Zizyhus Juju Miller) were o ehyrte (i.e. whole & sheets) in n oven t 65 n 70 C for 8, 10 h respetively. In Chinese fruits n their rie smples, totl solis, totl solule solis, rehyrtion rtio, totl rohyrtes, vitmin C, phenoli ompouns, iity n ntioxint tivity, minerls were higher s ompre to lol fruits n their rie smples. On ssessing the sensory sore it ws foun tht ke smples using oth type of rie hineese flour (whole) n sheets were more eptle thn lol er fruits. Key wors: Berfruits, Cke, ntioxint, sheets n rehyrtion. INTRODUCTION Ber (Ziziphus spp), elonge to the fmily Rhmnee tht onsists of 45 gener n 550 speies, is wiely istriute in tropil n sutropil limtes in the worl (Mukhtr et l., 2004). They re wiespre in the Meiterrnen region, Afri, Austrli n tropil Ameri. Zizyphus spin-hristi (L.) will is wil tree, with spiny rnhes n smll, ornge-yellow fruits, ommonly foun in Jorn, Isrel n Egypt. Foo me from er fruits is rih nutritionl soure for energy, protein n minerls. It refreshes n restores, improves memory n is remey for high loo pressure (De Birli,1991). Chinese jujue (Zizyphus jujue Miller), whih is minly istriute in the sutropil regions of Asi, hs een ultivte for over three thousn yers n use s foo, foo itives, flvors n phrmeutils for long time (Li et l., 2007, n Su n Liu, 2005). The Chinese shre of the worl jujue proution is out 90% n its proution hs inrese in the lst ten yers ue to the emn in foo n phrmeutil inustries (Li et l., 2005 n Su n Liu, 2005). Wei et l., (2005) n Li et l., (2007, n 2009) etermine the proximte omposition of five ultivrs of hinese jujue, long with minerl, vitmin C, totl phenoli ontents n DppH svenging effet (%). Chinese jujue ontine % moisture, % protein, % ft, % sh, % totl rohyrtes. Its mjor ontent of minerls ws potssium, phosphorus, lium n mngnese, While, Iron, soium, zin n ooper were lso etete in ppreile mounts. Vitmin C ontents ws mg/100gm, totl phenoli ontent GAE (mg/gm) rnge from n perent of DppH svenging effet rnge from %. the physiohemil n nutritionl hrteristis of some Zizyphus spp. hve een lso estlishe stuie n they re onsiere s goo soure of vitmins (C, A n B omplex) n minerls (Ermosele et l., 1991, Al-Nimi et l., 1992 n preek,2002). Fully ripe fruits re rie to prepre ehyrte prout similr to ry tes. The ehyrte er is onsume uring off seson n is relishe s essert (prrek, 2001). Dehyrte er fruit hs lrey generte goo emn n is expete to rise n eome more populr (Kingsly et l., 2007). However, muh of nnul Chinese jujue proution hs een onsume in fresh n ry forms. There is some eviene suggesting tht fruits n their prouts hve protetive effets ginst ner, stroke n oronry hert iseses, whih my relte to the presene of iologilly tive ompouns (Klt et l., 1999). Thus, it is importnt to hrterize ifferent types of fruit for the ontent of suh sustnes, inluing speifi ntioxint ompouns n totl ntioxint potentil, in orer to etter ientify their overll nutritionl vlue (Erisli n Orhn, 2007), whih in turn my epen on the speifi plnt genotype. So, the im of the present stuy ws me on the effet of ifferent rying prouts from two vrieties (lol & Chinese) on physio-hemil prmeters n qulity of ehyrte er fruits, (sheets & whole estone er). The option of repling whet flour y rie whole er fruits in ke prouts n its effet on olor, sensory, physil n hemil hrteristis ws lso stuie. Corresponing Author: Wf, M. Aozei, Foo Si. n Tehnology Dept., Ntionl Res. Centre, Ciro, Egypt. 652

2 Aust. J. Bsi & Appl. Si., 5(6): , 2011 MATERIALS AND METHODS Mterils: Ripe fruits of lol er vriety (Zizyphus Spin Christi L.) n Chinese er vriety (Ziziphus Juju Miller.) were otine from lol mrket. The fruits were wshe, pke in plsti gs n store in o refrigertor t C until use. 2,2 iphenyl -1- pirylhyrzi (DppH) n glli i were purhse from Sigm hemil Co. Methos: Extrtion of Antioxint n Phenoli Compouns from Different Ber Fruits: Antioxint ompouns were extrte from the two vrieties of er fruits oring to the metho esrie y wei et l., (2005). Determintion of Totl Antioxint Ativity: The ntioxint of the ethnoli extrts ws etermine on the sis of their svenging tivity for the stle 2, 2-iphenl-1-pirylhyrzil (DppH) free rils following the metho esrie y Bozin et l., (2006). Determintion of Totl Phenoli Compouns: The totl phenoli ompouns of fruit extrts were etermine oring to the metho esrie y singleton et l., (1999). Drying Proess: Drying of whole er fruits n sheets prepre from lol n Chinese er vrieties were shown in Fig. (1) n (2). Fig. 1: Flow igrm for rie whole er fruits proution (Preek 2001). Cke Preprtion: Cke formultion ws me oring to the metho esrie y Pyler (1973). Cke Properties: The ke volume ws mesure y rpe see isplement metho (Bennion n Bmfor, 1973). Anlytil Methos: Moisture, protein, ft, fier, sh, totl solis, totl iity, Totl solule solis (Tss%),pH, totl rohyrtes, minerl n vit. were etermine oring to the A.O.A.C. methos (2000). Color Evlution: Color vlues were mesure using Hunter Sotfiel's eqution (Hunter, 1975). Rehyrtion Rtio: The rehyrtion rtio of rie smples ws evlute using the metho of Rngnn (1979). 653

3 Aust. J. Bsi & Appl. Si., 5(6): , 2011 Fig. 2: Flow igrm for rie er sheet proution (Preek 2001). Moisture ontent of the rehyrte smple %=( R-) x100/r Hyrtion oeffiient= (100-M 1) / 100 (-M 2) Where: R= weight of rehyrte smple. = weight of ry mtter ontent of rehyrte smple. = weight of the ehyrte smple. = The rine weight of the rehyrte smple. M = moisture ontent (%) of the fresh smple. M = moisture ontent (%) of the ehyrte smple. 1 2 Sensory Evlution: Sensory evlution for ke smple (olor, tste, flvor, texture n tenerness), sheet (olor, tste, flvor, texture n eptility) n rie smples (olor, tste, flvor n generl pperne) were me y 10 semi-trine pnelists from foo siene n Tehnology Deprtment, stff, NRC. oring to the methos esrie y Bennion & Bmfor (1973), Meligre et l., (1991) n Fernns n Rorignes (2007) respetively. Sttistil Anlysis: The results otine were nlyze using one-wy ANOVA for men ifferenes. The P-vlues of < 0.05 ws onsiere signifint n t were expresse s men + stnr evition (SD). RESULTS AND DISCUSSION Results presente in Tle (1) show the physio-hemil hrteristis of lol, Chinese er fruits n their rie prouts. Results inite tht totl solis, totl solule solis, protein, totl rohyrtes n vitmin C n rix / iity rtio were high in Chinese er fruit smple ompre with those of lol ones. Lol er vriety fruit h higher vlues of ph (5.86), ft (0.90%), fier (5.46%) n sh (3.64%) ompre to Chinese ones. Brix/iity rtio vlue of Chinese er vriety fruit ws high (48.16). These results re in greement with those reporte y Li et l., (2007 () n ()) n (2009). Dehyrtion proess use mrke inrese in totl solis (TS%), ph, protein, ft, fier n sh vlues for oth rie smple (lol & Chinese er fruits). low vlues were lso oserve for iity, totl rohyrtes n vitmin C in oth rie er vrieties smples s ompre to fresh ones. The reution in vitmin C ontent my e ue to exposure to het tretment uring proessing. These results re in greement with those reporte y Nir et l., (2010). Sheet smples prepre from oth vrieties of er fruits h higher vlues of ph, ft n sh thn ll fresh vrieties n of rie whole er fruits. Totl solis, iity, protein n vitmin C vlues for ll rie sheet smples (lol & Chinese er fruits) were n 83.13%, 0.25 n 0.28%, 7.74 n 7.63% n n mg/100gm respetively. Similr results were notie y Aozei et l., (2007) n Nir et l., (2010). The sme previous oservtion in vitmin C results ws lso notie for phenoli ontent (mg GAE/gm ry weight) n ntioxint tivity DppH% of oth er fruits n their rie prouts. The minimum phenoli n ntioxint tivity vlues were foun in rie sheet prouts (lol n Chinese er) while, the mximum 654

4 Aust. J. Bsi & Appl. Si., 5(6): , 2011 vlues ws in fresh er fruits (lol n Chinese). Bors et l., (1990, () n ()) reporte three struturl groups tht re importnt for etermining their ril svenging n ntioxitive pity for flvonois. Lol n Chinese er fruits possile ontin ifferent type of phenoli ompouns, whih hve ifferent ntioxint tivities. Similr results were notie y wei et l., (2005). Dt shown in tle (2) inite tht lol er fruits h higher minerl ontents of soium (6.32mg/100gm), potssium ( mg/100gm), lium ( mg/100gm), zin (1.21 mg/100gm) n opper (0.69 mg/100gm). Thn Chinese er ones. These results re in greement with those reporte y Li et l., (2007) n Gultekin (2007). They stte tht, potssium ws the most preominnt minerl n rnge from to 548mg/100gm in the five ultivrs of Chinese jujue lso, phosphorus, lium n mngnese were the mjor minerl onstituents ( , n mg/100gm) respetively. Results in tle (2) showe tht rie hinese er fruits h more soium (9.54 mg/100gm), potssium ( mg/100gm), mngnese (61.54 mg/100gm), phosphorus (140.63mg/100gm) n iron (10.48mg/100gm) vlues ompre to lol rie er fruis, n visevers while in ontr for Clium, zin n opper eing , 1.73 n 0.98mg/100gm respetively in rie lol er fruits. Higher minerl ontents in rie n sheets er fruits smples my e ue to their higher ontents of sh eing (5.40, 5.23%, 4.79 n 6.45%) for lol n Chinese er fruits n rie lol n Chinese er sheets respetively ompre with those present in fresh er fruits. Similr results were oserve y Nir et l., (2010). Results presente in Tle (3) show the hemil omposition of whet flour n oth rie er fruit flours prepre from lol n Chinese er vrieties. Whet flour ontine 13.61% n 1.83% protein n ft respetively whih were higher thn those of oth rie lol or Chinese er fruit flours. Results lso inite tht oth rie fruits (lol & Chinese) h higher ontent of sh n fier thn fresh fruit. These results re in greement with those reporte y preek (2001) n Helmy (2003). The effet of rying proess on the qulity hrteristis of rehyrte rie n sheets er fruits prepre from lol n Chinese er vrieties is presente in tle (4). Results inite tht, there were signifint ifferenes t (P>0.05) for rehyrtion rtio etween rie lol er sheet n rie Chinese er sheet. Similr results were foun etween the rie er fruits (lol & Chinese). On the other hn, rehyrtion oeffiient vlues h signifint ifferenes etween rie n sheet smples either from from lol or Chinese er fruits n erese in oth Chinese rie smple ompre to the lol er ones. These results re in greement with those reporte y Nir et l., (2010). Tle 1: Physio-hemil hrteristis of ifferent er fruits n their prouts. Smples Totl solis Totl solule Aiity Brix/ ph Protein Ft Fier Ash Totl Vitmin Phenoli Antioxient (TS)% solis (TSS) (s mli iity vlue % % % % rohy C (mg/ ontent tivity % i)% rtio -rtes 100g) GAE DppH % % (mg/g) Lol er ± ± ± ± ± ± ± ± ± ± ±0.34 vriety fruit Chinese er ± ± ± ± ± ± ± ± ± ± ±0.29 vriety fruit Drie lol ± ± ± ± ± ± ± ± ± ±0.18 whole er fruit Drie ± ± ± ± ± ± ± ± ± ±0.25 Chinese whole er fruit Drie lol ± ± ± ± ± ± ± ± ± ±0.43 er sheet Drie Chinese ± ± ± ± ± ± ± ± ± ±0.27 er sheet Vlues represent mens + stnr evitions lulte from three replites. Tle 2: Minerls ontents of er fruits, rie whole er fruits n rie er sheets otine from lol n Chinese vrieties. Minerls Ber fruits Drie whole er fruits Drie er sheets Lol vriety Chinese vriety Lol vriety Chinese vriety Lol vriety Chinese vriety Soium Potssium Clium Zin Mngnese Phosphorus Iron Copper Color results of lol n Chinese er fruits n their rie prouts re presente in Tle (5). Results showe tht, there ws reution in ll lightness (L) vlues for oth rie n sheets er fruits smples. Vlues of reness () n yellowness () for lol er fruit n it's prouts were higher thn those of Chinese er fruit n ifferent rie prouts proue from it. Results lso showe tht Reness () n yellowness 655

5 Aust. J. Bsi & Appl. Si., 5(6): , 2011 () vlues were inrese y % n % for lol, rie n sheets er fruit, smples respetively ompre to Chinese er fruit n its prouts. Chinese er fruit n its prouts (rie n rie sheet) h higher vlues of / ut their sturtion n lower vlues of hue ompre with those of lol er fruit n its prouts. On the other hn, rie smples (lol & Chinese fruits) h the lowest hnges in olor ifferenes (ÄE) vlues (4.87 n 4.30) respetively n inrese in rie sheets ones eing (10.31 n 9.21) respetively. Similr results were oserve y Osorio et l., (2007) n Nir et l., (2010). Tle 3: Chemil omposition of whet flour n rie lol n Chinese whole er fruits flours. Components % Whet flour Drie lol whole er fruit flour Drie Chinese whole er fruit flour Protein ± ± ± 0.15 Ft 1.83 ± ± ± 0.19 Ash 1.76 ± ± ± 0.24 Fier 2.60 ± ± ± 0.08 Totl rohyrtes Vlues represent mens + stnr evitions lulte from three replites. Tle 4: Rehyrtion qulity of ifferent rie er sheets n rie whole er fruits. Rehyrtion qulity Drie er sheets Drie whole er fruits LSD 0.05 Rehyrtion rtio Lol er vriety 1 : 7.20 ± : 4.23 ± Chinese er vriety 1 : 3.21 ± : 2.60 ± 0.41 Moisture ontent of rehyrte smple % Lol er vriety ± ± 0.38 Chinese er vriety ± ± Hyrtion oeffiient Lol er vriety 1.56 ± ± Chinese er vriety 1.37 ± ± 0.10 Vlues represent mens + stnr evition ns lulte from three replites. Mens with ifferent letters within rw re signifintly ifferent (P < 0.05) Sttistil nlysis of the orgnolepti evlution for the two rie er fruit smples proue from lol n Chinese vrieties is shown in Tle (6). Results inite the two rie er fruits smples h signifint Tle 5: Hunter olor vlues for ifferent vrieties of er fruits n their prouts. Smples L / Sturtion Hue ÄE * Lol er vriety fruit Chinese er vriety fruit Drie lol whole er fruit Drie Chinese whole er fruit Drie lol er sheet Drie Chinese er sheet * Color ifferene Tle 6: Sensory hrteristis of rie lol n Chinese er sheets Chrteristis Drie lol er sheet Drie Chinese er sheet LSD 0.05 Color 9.06 ± ± Tste 9.27 ± ± 0.11 n.s Flvour 9.16 ± ± 0.15 n.s Texture 9.39 ± ± 0.12 n.s Aeptility 9.25 ± ± Totl Vlues represent mens + stnr evitions lulte from three replites. Mens with ifferent letters within rw re signifintly ifferent (P < 0.05). ifferenes in flvor n olor ut no signifint ifferenes were oserve etween them for tste n generl pperne. Drie er fruit smple prepre from Chinese vriety reore the highest sore for ll sensory evlute in hrteristis (97.26). Dt in Tle (7) represent the men sores for olor, tste, flvour, texture n eptility for rie er sheet smples prepre from lol n Chinese vrieties. The sore vlues of ll sensory ttriutes were high in rie Chinese sheet smple (47.54) Compre to lol sheet ones whih h minimum totl sore of (46.13). The results otine in tle (8) show tht protein, ft, sh n fier ontents of kes reple with rie flour from (lol & Chinese er fruits) t ll levels were higher thn the ontrol. Higher ontents of protein, ft, sh n fiers were oserve in ke smple reple with 25% rie lol flour er fruit (14.20, 24.13, 2.90 n 3.46%) respetively. These results re in greement with those reporte y preek (2002) n Akolt et l., (2008). 656

6 Aust. J. Bsi & Appl. Si., 5(6): , 2011 Minerl nlysis of ke smples me from ifferent levels of rie lol or Chinese fruits flours re presente in Tle (9). Results inite tht soium ws the mjor element in ontrol ke smple followe y potssium n phosphorus (196.77, n mg/100gm) respetively. Cke smple reple with rie lol er fruit flour t level 10% h higher ontents of soium, potssium, lium, zin n opper ompre to ke smples with those foun in smple ontine rie Chinese er fruit flour. On the other hn mngnese, phosphorus n iron ontents were inrese in ke smple reple with rie Chinese er fruit flour t level 10% ompre to ke smple reple with the sme level of rie lol er fruit flour. Finlly, s generl oservtion, replement of whet flour in ke smples with ifferent levels of rie lol or Chinese er fruit flours inrese their minerl ontents of potssium, lium, zin n iron. While, mngnese, phosphorus n iron ontents were inrese in ke smples reple with rie Chinese er fruit flour only. These results re in greement with those reporte y Ermosele et l., (1991), Preek (2001 n 2002) n Akolt et l., (2008). Results in Tle (10) shows tht, ke smples reple with ll ifferent levels of rie er fruit flour (lol & Chinese) h inrese in weight, volume n speifi volume from the ontrol ones. The inresing rte for weight, volume n speifi volume. Minimum vlues for physil hrteristis ws oserve in ke smples reple with 10% rie lol er fruit flour eing (129 gm, Cm n 3.29 Cm /gm for weight, volume n speifi volume) respetively. These results re in greement with those reporte y preek (2001 n 2002). Dt presente in Tle (11) shows Hunter olor vlues of ke smples reple with ifferent levels of rie lol or Chinese er fruit flours (10, 15, 15 n 25%). Results inite tht, ll ke smples reple with ifferent levels lol or Chinese er fruit flours h less lightness (L), more reness (), yellowness (), sturtion n hue vlues ompre with those of ontrol smple. The lst effets were inrese s the replement level inrese. The lowest olor ifferene (ÄE) vlues were oserve in ke smples ontine 10 n 15% Chinese er fruit flours (6.29 n 9.99) respetively n onsiere to e the est smples for olor ttriutes whih were pprohe to the ontrol results. These results re in greement with those otine y Helmy (2003). Tle 7: Sensory hrteristis of rie lol n Chinese whole er fruits. Chrteristis Sore Drie lol whole er fruit. Drie Chinese whole er fruit. LSD 0.05 Flvour ± ± Color ± ± Tste ± ± 0.23 n.s Generl pperne ± ± 0.18 n.s Totl Vlues represent mens + stnr evitions lulte from three replites. Mens with ifferent letters within rw re signifintly ifferent (P < 0.05). Tle 8: Chemil omposition of ke smples ontine ifferent levels of rie lol or Chinese whole er fruit flours. Cke smples Protein % Ft % Ash % Fier % Totl rohyrtes% Control ± ± ± ± Cke reple with rie lol whole er fruit flour t levels: 10% ± ± ± ± % ± ± ± ± % ± ± ± ± % ± ± ± ± Cke reple with rie Chinese whole er fruit flour t levels: 10% ± ± ± ± % ± ± ± ± % ± ± ± ± % ± ± ± ± Vlues represent mens + stnr evitions lulte from three replites. Tle 9: Minerls ontents of ke smples reple with rie lol or hinese whole er fruits flours t ifferent levels. Minerls Cke (ontrol) Cke smples reple with rie lolor Chinese whole er fruits flours t levels: % 15% 20% 25% A B A B A B A B Soium Potssium Clium Zin Mngnese Phosphorus Iron Copper

7 Aust. J. Bsi & Appl. Si., 5(6): , 2011 Tle 10: Physil properties of ke smples reple with lol or hinese whole er fruits flours t ifferent levels. 3 3 Cke smples Weight (g) Volume (Cm ) Speifi volume (Cm /g) Control Cke reple with rie lol whole er fruit flour t levels: 10% % % % Cke reple with rie Chinese whole er fruit flour t levels: 10% % % % Tle 11: Hunter olor vlues of ke smples reple with rie lol or hinese whole er fruits flours t ifferent levels. Cke smples L / Sturtion Hue ÄE* Control Cke reple with rie lol whole er fruit flour t levels: 10% % % % Cke reple with rie Chinese whole er fruit flour t levels: 10% % % % * Color ifferene Tle 12: Sensory hrteristis of ke smples reple with rie lol or hinese whole er fruits flours t ifferent levels. Cke smples Color Tste Flvour Texture Tenerness Totl Control 9.42 ± ± ± ± ± Cke reple with rie lol whole er fruit flour t levels: 10% 9.51 ± ± ± ± ± % 9.56 ± ± ± ± ± % 9.23 ± ± ± ± ± % 8.92 ± ± ± ± ± Cke reple with rie Chinese whole er fruit flour t levels: 10% 9.61 ± ± ± ± ± % 9.53 ± ± ± ± ± % 9.20 ± ± ± ± ± % 8.91 ± ± ± ± ± LSD Vlues represent mens + stnr evitions lulte from three replites. Mens with ifferent letters with in olumn re signifintly ifferent (P< 0.05) Sensory evlution of ke smples reple with ifferent levels of rie lol or Chinese er fruit flours ws sttistilly nlyze in Tle (12). Results showe tht ke smples reple with 10% n 15% rie Chinese or lol er fruit flours were higher thn the ontrol smple in totl eptility. Cke smple reple with 10% rie Chinese er fruit flour reore the highest improvement in olor. While repler whet flour with 20% level of rie er fruit flours for either lol or Chinese vrieties use signifint ifferenes etween these smples n ontrol. There were no signifint ifferenes in olor etween ke smples reple with 10 & 15% levels for ny type of rie er fruit flours (lol or Chinese) n ontrol smple while it ws high in tste for smples of ke with replement two levels 10 n 15% ompre to ontrol smple. In ition, replement level 20% similr to ontrol smple in olor, tste, flvor n texture. On the other hn, there ws no signifint ifferene etween ke smples reple with either rie lol or Chinese er fruit flour t level 10%, smples ontine 10% n 15% rie Chinese er fruit flour n ontrol smple for flvour. Conerning tenerness, no signifint ifferenes were etete etween ke smples reple with oth types of rie er fruit flours t levels 10%, 15% n ontrol. Finlly, it n e onlue from these results tht, eptle ke smples oul e proue using rie lol or Chinese whole er fruit flours until 20%. REFERENCES A.O.A.C., Assoition of offiil nlytil Chemists. In offiil methos of nlysis, 17 E. th Githersury. M.D. Aozei, W.M.M., I.M.F. Helmy n A.S. Nir, Proution of some novl foo prouts from the husk tomto fruits. J. AMSE, 68(1): Akolt, D., C. Ertekin, H.O. Menges, K. Ekini n Erl, Physil n nutritionl properties of Jujue (Zizyphus Jujue Mill.) growing in Turkey. Asin J. hem., 20: Al-Nimi, J.H., R.A.M. Sggr n M.F. As, The Physiology of ripening of jujue fruit 658

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