Trends in Utilization of Some Fruit Processing Wastes. Date, Guava, Pricly Pear: Fruits and By-products Trends in Utilization of Some Fruit Processing Wastes. Date, Guava, Pricly Pear: Fruits and By-products This work was planned to study the following point: (1) Evaluation of the chemical composition, mineral contents, physico-chemical characteristics and fatty acids profile of crude oil, amino acid pattern and protein quality of date, guava, and prickly pear seeds and peels. (2)The possibility of incorporating date and/or guava seeds powders with rice grits and semolina flour to produce high fiber extrudates and macaroni. Functional properties, chemical composition, and sensory characteristics of these products were evaluated. The extrudates with 8% of date or guava seeds and macaroni with 12% and 6% of date and guava seeds, respectively were sensory acceptable. (3) To get the residual part of puree adhered to the guava seeds, the guava waste was treated by enzyme. This procedure increased the total amounts of extracted guava puree. The rheological behaviour of the resulted puree was tested. (4) Also, pectin was extracted from prickly pear peels at two ripening stages with two methods. Its chemical and rheological characteristics were determined. Книга по Требованию 978-3-6392-7849-1
4400 руб.
Russian
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Trends in Utilization of Some Fruit Processing Wastes. Date, Guava, Pricly Pear: Fruits and By-products

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This work was planned to study the following point: (1) Evaluation of the chemical composition, mineral contents, physico-chemical characteristics and fatty acids profile of crude oil, amino acid pattern and protein quality of date, guava, and prickly pear seeds and peels. (2)The possibility of incorporating date and/or guava seeds powders with rice grits and semolina flour to produce high fiber extrudates and macaroni. Functional properties, chemical composition, and sensory characteristics of these products were evaluated. The extrudates with 8% of date or guava seeds and macaroni with 12% and 6% of date and guava seeds, respectively were sensory acceptable. (3) To get the residual part of puree adhered to the guava seeds, the guava waste was treated by enzyme. This procedure increased the total amounts of extracted guava puree. The rheological behaviour of the resulted puree was tested. (4) Also, pectin was extracted from prickly pear peels at two ripening stages with two methods. Its chemical and rheological characteristics were determined.
Бумага:   Офсет
Масса:   241 г
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