The present study aimed to formulate and evaluate yoghurt and Rayeb (Traditional Egyptian natural fermented milk) mixes with red and yellow carrot juices. Out of 16 different mixing ratios (Eight for yoghurt and eight...The present study aimed to formulate and evaluate yoghurt and Rayeb (Traditional Egyptian natural fermented milk) mixes with red and yellow carrot juices. Out of 16 different mixing ratios (Eight for yoghurt and eight for Rayeb), data indicated that the most significantly acceptable mixes as judged by panelists were: yoghurt-red carrot juice (3:1 v/v), yoghurt-yellow carrot juice (2:1 v/v), Rayeb-red carrot juice (2:1 v/v) and Rayeb-yellow carrot juice (4:1 v/v). The aforementioned mixes were further investigated versus their counterpart controls (yoghurt and Rayeb). It was obvious that the formulated mixes contained considerably higher concentrations of the bioactive components mainly, ascorbic acid and anthocyanins (red-carrot mixes) and β-carotene (yellow-carrot mixes) along with antioxidant activity (DMPD Radical Scavenging Activity) and higher counts of probiotic LAB, as compared to the controls.展开更多
Four sweetpotato (Ipomoea batatas (L.) Lam.) cultivars grown in Alexandria, Egypt, including Monofya 6, Monofya 66, Abeeis, and Beauregard were cooked using four different home-cooking methods (boiling, baking, microw...Four sweetpotato (Ipomoea batatas (L.) Lam.) cultivars grown in Alexandria, Egypt, including Monofya 6, Monofya 66, Abeeis, and Beauregard were cooked using four different home-cooking methods (boiling, baking, microwaving, and deep-frying). The antioxidant contents (total phenolics by Folin-Denis, and individual phenolic acids by HPLC) as well as the antioxidant activity determined by reducing power (RP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2’-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) were measured in this study. Results indicated that total phenolic contents of raw flesh tissue by Folin-Denis ranged from 0.53 to 0.87 mg chlorogenic acid equivalent (mg ChAE)/g dry weight basis (dw). The RP ranged between 0.1 and 0.25 mg ChAE/g dw, DPPH and ABTS radical scavenging activities varied from 1.10 to 1.72 and 0.85 to 1.51 μmol trolox equivalent (TE)/g dw, respectively. Thermal processing significantly (P ≤ 0.05) increased the total phenolic content, as well as individual phenolic acids and antioxidant capacity of all the cultivars under study. In this respect, deep-frying exhibited the highest increment among the four processing methods. The most abundant individual phenolic acids in processed flesh roots tissues were chlorogenic acid followed by 3,5-dicaffeoylquinic acid. Total phenolic contents were highly correlated with RP, DPPH, and ABTS, also the correlation between the DPPH and ABTS values were significantly high.展开更多
文摘The present study aimed to formulate and evaluate yoghurt and Rayeb (Traditional Egyptian natural fermented milk) mixes with red and yellow carrot juices. Out of 16 different mixing ratios (Eight for yoghurt and eight for Rayeb), data indicated that the most significantly acceptable mixes as judged by panelists were: yoghurt-red carrot juice (3:1 v/v), yoghurt-yellow carrot juice (2:1 v/v), Rayeb-red carrot juice (2:1 v/v) and Rayeb-yellow carrot juice (4:1 v/v). The aforementioned mixes were further investigated versus their counterpart controls (yoghurt and Rayeb). It was obvious that the formulated mixes contained considerably higher concentrations of the bioactive components mainly, ascorbic acid and anthocyanins (red-carrot mixes) and β-carotene (yellow-carrot mixes) along with antioxidant activity (DMPD Radical Scavenging Activity) and higher counts of probiotic LAB, as compared to the controls.
文摘Four sweetpotato (Ipomoea batatas (L.) Lam.) cultivars grown in Alexandria, Egypt, including Monofya 6, Monofya 66, Abeeis, and Beauregard were cooked using four different home-cooking methods (boiling, baking, microwaving, and deep-frying). The antioxidant contents (total phenolics by Folin-Denis, and individual phenolic acids by HPLC) as well as the antioxidant activity determined by reducing power (RP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and 2,2’-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid) (ABTS) were measured in this study. Results indicated that total phenolic contents of raw flesh tissue by Folin-Denis ranged from 0.53 to 0.87 mg chlorogenic acid equivalent (mg ChAE)/g dry weight basis (dw). The RP ranged between 0.1 and 0.25 mg ChAE/g dw, DPPH and ABTS radical scavenging activities varied from 1.10 to 1.72 and 0.85 to 1.51 μmol trolox equivalent (TE)/g dw, respectively. Thermal processing significantly (P ≤ 0.05) increased the total phenolic content, as well as individual phenolic acids and antioxidant capacity of all the cultivars under study. In this respect, deep-frying exhibited the highest increment among the four processing methods. The most abundant individual phenolic acids in processed flesh roots tissues were chlorogenic acid followed by 3,5-dicaffeoylquinic acid. Total phenolic contents were highly correlated with RP, DPPH, and ABTS, also the correlation between the DPPH and ABTS values were significantly high.
