UTILIZATION OF SOME NATURAL PLANT SOURCES IN THE PRODUCTION OF SOME NEW SHEETS

Document Type : Original Article

Authors

Food Technology Research Institute, Agric. Res. Center, Giza, Egypt

Abstract

This study was carried out to produce new products ( sheets)from some popular natural plant sources such as tamarind( Tamarindus indcia L,) carob pods (Ceratonia  Siliqua L )   and red roselle (Hibiscus sabdariffa L) as well as mixture of them. These sheets  were prepared  from tamarind, carob pods, mixes of tamarind and red Roselle (1:1 w/w) and mixes of tamarind, carob pods and red Roselle (4:1:1 w/w/w). Total soluble solids were increased to 18.0 % by sucrose. The dried  sheets were evaluated chemically, physically and organoliptically at zero time, then after storage at room  temperature for 4 and 8 months respectively. Data of pannel tests revealed that all reconstituted popular natural drinks of sheets showed a good score for color, taste, odour and palatability. It was also found through this study that storage at room  temperature for 8 months had effects on the chemical and physical properties of all sheets
Journal of Food and Dairy Sciences
Volume 4, Issue 4
April 2013
Pages 171-181

Files

Share

How to cite

Statistics