Production of New Untraditional Healthy Instant Cubes from Some Egyptian Vegetables Mixes.

Abstract: Commercial instant vegetables cubes in local market contained some of unhealthy ingredient such as monosodium glutamate, sulfur dioxide and allergen components as soybean. Therefore, natural healthy cubes were prepared by vegetables mixture (veggi cubes), then evaluated chemically and organoleptic properties. The contain of cube was dried celery leaves, parsley leaves, dill leaves, cilantro leaves, carrot, onion, garlic and sodium chloride, then added dried carrageen, xanthan, guar gum or taro (1% and 2%) in eight formulae. Protein content ranged from 16.10 to 19.70 g/100g formulae, also formula 8 which contained 2% taro was the highest protein formula content followed by formula 7 (19.70 and 19.42 g/100g). While, oil contents in all formulae (from 13.97 to 11.32 g/100g) was lower than oil contents in commercial formula (21.07 g/100g). In contrast, formula 7 and 8 were the lowest carbohydrate contents (50.89 and 52.12 g/100g) compared to other formula and commercial formula. Formula 7 which contained to 1% taro was highest content of polyphenols, flavonoids, carotenoids, vitamin C and volatile oil, except chlorophyll. Also, formula 8 which contained to 2% taro was highest content in flavonoids, vitamin C and volatile oil. It was observed also, volatile oil content was the highest in formula 7 and 8 (0.30 and 0.32 ml/100g, respectively) which contained 1% and 2% taro followed by formula 5 and 6 (0.28 and 0.25 ml/ 100g) which contained 1% and 2% guar gum. Although, commercial formula was the best formula in taste, texture and appearance, but formula 8 was the highest significant quality Number (8.36). Also, formula 5, 6, 7 were not significant quality number (7.25, 7.44 and 7.64, respectively) compared to commercial formula (7.52).Increase rehydration time by decreasing temperature degree (100, 90, 80, 70°C, respectively) was observed. Also, increase recovery time by increasing carrageenan, xanthan, guar gum and taro concentrations. Results observed the commercial formula recovery was slowly compared with other natural formulae also the smell after recovery was weakness than that in other formulae. The color and the smell in taro formulae (7 and 8) were stronger than other formulae; also formula 8 which contained 2% taro was better than formula 7 which contained 1% taro. It’s may due to taro contained dietary fiber (as mucilage) as strongest capture or enhancing to volatile oil and pigments Conclusively, taro and guar gum formulae were better than carrageenan and xanthan formulae compared to commercial formula. Also, 70 °C was the best recovery temperature to maintain smell and color, although 100 °C was better recovery time than other temperatures (90, 80 and 70°C).
Publication year 2017
Pages 74-80
Organization Name
serial title World Journal of Dairy & Food Sciences
Author(s) from ARC
External authors (outside ARC)
    سعيد سيد سلام قسم جودة الأغذية – كلية الطب البيطري- جامعة القاهرة – الجيزة – مصر
Publication Type Journal
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