Latif, S., Zaghloul, M., Abdel-Hameed, S., Mursi, A. (2020). Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars. Journal of Food and Dairy Sciences, 11(12), 369-376. doi: 10.21608/jfds.2020.160399
Souzan S. Latif; M. M. A. Zaghloul; Sanaa mohamed Abdel-Hameed; Al Zahraa A. H. Mursi. "Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars". Journal of Food and Dairy Sciences, 11, 12, 2020, 369-376. doi: 10.21608/jfds.2020.160399
Latif, S., Zaghloul, M., Abdel-Hameed, S., Mursi, A. (2020). 'Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars', Journal of Food and Dairy Sciences, 11(12), pp. 369-376. doi: 10.21608/jfds.2020.160399
Latif, S., Zaghloul, M., Abdel-Hameed, S., Mursi, A. Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars. Journal of Food and Dairy Sciences, 2020; 11(12): 369-376. doi: 10.21608/jfds.2020.160399
Effect of Fortification with Sesame Protein Isolate, Vitamin C and Calcium Carbonate on Drying Kinetics, Nutritional and Quality Properties of Guava and Strawberry Fruit Bars
1Food Science Dept., Fac. of Agric., Minia Univ., Minia, Egypt.
2Food Science Dept., Fac. of Agric., Minia Univ., Minia, Egypt
Abstract
Sesame protein isolate, vitamin C and calcium carbonate were used as nutritive ingredients in the production of healthy nutritious fruit bars (guava and strawberry). Drying kinetics of control and fortified fruit bars were investigated. The produced fruit bars were also evaluated for their nutritional, physical and sensory characteristics. The results showed that, the drying rates were higher at the beginning and decreased later with decreasing moisture content and increasing drying time. The drying time required to reduce the moisture content from 82.52 and 82.47% to 16.29 and 19.66% was 5.30 hours for the control and fortified guava fruit bars, respectively, whereas, the drying time required to reduce the moisture content of the control and fortified strawberry fruit bars from 91.72 and 91.63% to 9.49 and 11.62% was 7.30 hours, respectively. There were no remarkable changes in energy values, crude fat, ash and fiber contents, while, the nitrogen free extracts (NFE) were slightly decreased. On the other hand, an apparent increase in protein content and vitamin C was observed in the fortified fruit bars compared with the control ones. The values of acidity, total anthocyanin and total phenols were slightly decreased, while, the pH values were slightly increased as a result of fortification process. All fruit bars revealed optimum color values and good quality attributes. As a conclusion, the fortified fruit bars had acceptable quality attributes and improved nutritional value as compared to control fruit bars.
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