Utilization of Some Fruits and Vegetables Juices to Produce Syrup (dibis) as New Products
Abstract: The use of high fructose corn syrup (HFCS) as a sweetener has increased in recent years, therefore, the use of natural sweeteners as well as sucrose is an interesting area for food industry. Fruits and vegetables are important components for human diet. In this context, consumption of fruits and vegetables as phytochemical is gaining considerable importance as safeguard to maintain human health, due to presence of bioactive components, in addition to beneficial roles in human physiology such as (wholly prickly pear, persimmon, and pumpkin). Processing of such materials into syrup (dibis) (non-purified) could be applied to utilize for their nutraceutical properties compared to (dates dibis) control. It is noteworthy that prickly pear, persimmon and pumpkin had very short season is in the market and they easily spoiled, that the process making syrup (dibis) of them is considered as one of the important methods for preservation and subsequently, utilized at any time of the year hence, added value as well as produce new products. Results had shown that, ash contents in all samples and were matching with the values in Egyptian Standard. There were observed significant differences at p? 0.05 among the samples in their minerals content compared to the control. The pumpkin dibis had its minerals content as that of the control. It was observed that, dibis of persimmon is rich in both of zinc and iron as that of control .It could be observed that, all produced dibis samples recorded the high antioxidant activity compared to the control (dibis dates) which was the lowest (25.80%).On the other hand, it could be that from data there are significantly differences (p?.0.05) of their total antioxidant activity among samples, however, persimmon dibis was the superior. It was noticed that, dibis of persimmon, pumpkin and wholly prickly pear had developed the sensory properties, and subsequently increased the palatability (very good) compared to (dibis) of dates (control) which is a thick sugary liquid extracted from dates, while dibis was produced from fruits / vegetables juice had contained about (68-78%) total soluble solids in the concentrated form, which accounts (12.18- 19.99%) less sugar content.
Publication year 2020
Pages 39-45
Organization Name
serial title Academic Journal of Nutrition
Author(s) from ARC
Publication Type Journal
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