Characterization and application of curcumin pigments extracted from turmeric [Curcuma longa, L.]

Extraction and determination of curcumin pigment from turmeric and using these pigments as alternative natural yellow colorants in some processed foods i. e. spaghetti. Also the effect of using turmeric extract as natural antioxidant on sunflower oil was also undertaken. Turmeric contained 523 mg curcumin/100g turmeric. The best carrier for curcumin was lactose followed by dextrin, soluble starch and glucose, respectively. On the other hand, color and high pigment stability of curcumin from turmeric were at neutral and alkaline conditions, also [pH values from 7 to 9] on temperature averaging [from 70°C to 90°C]. While, the degradation of curcumin being 5% of the total pigment after 150 min at 100°C. Antioxidant activity of turmeric extract was evaluated by measuring rancimat test on sunflower oil by adding 100 to 500 ppm turmeric extract. However, sunflower oil containing 200 to 500 ppm turmeric extract recorded, the higher induction period compared to the sunflower oil containing 200 ppm [BHT] synthetia antioxidant. Analysis of the variance for sensory evaluation of spaghetti prepared from 0.15 and 0.20% curcumin pigment revealed the highest score of color, taste, texture and overall acceptability compared with the control and other tested samples

Physicochemical, nutritional and sensorial evaluation of vegetarian kofta

Kofta as Egyptian food, is favourable for most classes of people in Egypt. In this study, a mixture of vegetarian kofta using some legumes as lentils - chickpeas - Mungbean in addition to rice - fareek - burghol - onion - garlic - coriander - parsley and green pepper, was prepared. The chemical composition of raw materials and some vegetarian kofta mixtures were determined. The results indicated high content of protein, carbohydrates, minerals and low fat content in raw materials and some prepared vegetarian kofta mixtures. Studying the effect of frying on the chemical composition and sensory evaluation of the obtained mixtures. Chemical analysis showed that the best mixtures contained high content of protein, carbohydrates and minerals such as potassium, calcium, phosphorus and iron. The results of the sensory evaluation and difference between the eighteen mixtures recorded that mixture No. [2] was the best followed by mixtures [5], [8], [11]and[14], respectively. Studying some of the chemical properties of natural oil used in frying had proved that the frying process for one hour did not affect the properties of the oil used. In this study, possible production of vegetarian kofta had introduced high nutritional value for people who suffer from consuming animal protein but replacing by some legumes, grains and vegetables. The advantage of this easily prepared product of cheap price which lacks oil absorbed during the frying process, the matter which makes it economically productive

Evaluation of fruits of some guava varieties intended for processing

This research aims to study some physical properties and chemical constituents of five varieties of guava gown in Ali Moubarak research station, EI-Tahrir, EI-Bihera governorate and also to evaluate the quality attributes of their purees intended for nectar processing. The results ascertained that guava fruits are rich in ascorbic acid as being from 96.4 to 173.5 mg/100 gram. The highest content of flesh weight was found in Banaty, red winterly and white winterly fruits, respectively. The total acidity as citric acid was found to be high in the white or red EL-Sabahia fruits as well as in red winterly ones. The total sugars were the highest in fruits of white winterly variety while in all fruits most of sugar content were in the reducing form. The quality attributes of guava puree recorded that the Banaty and white winterly fruit puree had the highest sugar/ acid ratio. On the other hand, the Banaty and EL-Sabahia fruit purees were juicy having the lowest viscosity and turbidity values compared to those of the other varieties. The production of nectar from the puree of Banaty, red or white winterly fruits showed high scores of sensorial characteristics, while the puree of EL-Sabahia varieties gave poor scores for the aforementioned attributes. The nectar produced from red winterly fruit puree gave surprizing sensory attributes. The carmine color had high scores for the overall acceptability being similar to the nectar of the white color