PRODUCTION OF LOW CALORIC DEHYDATED VEGETABLE MIXTURES
Abstract: Hot flow air currents were used in sheld dryers to dehydrate some vegetables (squash, peas,green beans , potatoes , yellow carrot, tomatoes ,onion , greenpepper , yellow pepper , red pepper , cauliflower and eggplant ) which were used to pro- pare 8 recipes of dehydrated vegetable mixture (vegi-mix ). Sensory evaluation indicated that , 4 recipes of vegi- mix’s recored the highest scores of sensory evaluation and considered the prefer recipes and stored at ambient temperature up to 3 months during which , the physicochemical compo-sition , the antioxidants and microbiological exami-nation were assessed. Results revealed that the recipe composed of yellow , green and red paper , cauliflower and eggplant to prepare the vegi-mix caused to increase of total phenolic compounds, total flavonoids and total carotenoids content . the moisture contents were in the range of (8.62-9.78%) ; ether extract (10.23 – 16.67%); total carbo-hydrate (51.6- 53.6%); crude fiber (9.62-10.61%)and total calories (340.43-375.36 kcal/00g dryweight basis, respectively) for the selected 4 reci-pes . On the other hand , the tested vegi-mix’ beingalso as a good source in moisture, crude fibers total solids , total carbohydrate , chlorophyll a and b and total carotenoids , flaonoids and phenolic com-pounds as well as total bacterial counts , yeast and mould counts , sporeforming bacterial counts content were also studied during 3 months of storage at ambient temperature. A little decemental was observed in total phenolic compounds, total flavonoids content through 3 months of storage for the tested vegi- ix’s . Results also showed that all tested vegi- mix’s were microbioloically safe up to 3 months of storage and maintained original sen-sory properties. Therfore , dehydrated vergi-mix’scomposed of squash , peas , green beans , potatoes, carrot, tomatoes , onion , green , red and yellow pepper , cauliflower and eggplant without herbsconsidered as good source of antioxidants , minerals , high nutritional value , good palatability and healthy safe through three months of storage at ambient temperature.
Publication year 2009
Pages 105-118
Organization Name
City Cairo
serial title Arab Univ. J. Agric . Sci., Ain Shames Univ.,
Web Page
ISSN 1110-2675
Author(s) from ARC
External authors (outside ARC)
    وجية أحمد المالكي الهيئة القومية للرقابة و البحوث الدوائية
Agris Categories Nutrition programmes
Publication Type Journal
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