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324540

Study of Some Physicochemical and Sensory Properties of Apricot Jam Supplemented with Apricot Kernel Flour

Article

Last updated: 28 Dec 2024

Subjects

-

Tags

Food and dairy industries

Abstract

New foods with higher nutritional properties are the current trend in various food industries in order to improve nutritional value. The aim of this study was to improve the nutritive quality of the apricot jam (AJ) through a partial substitution of apricot with the flour of apricot kernel at different ratios ranging from 2 to 10 %. The effect of this substitution on the sensory and chemical properties and color characteristics of AJ was studied. The obtained results showed that the AJ prepared from substituted apricot with the kernel flour had higher contents of protein, lipids, and minerals than the control jam, while the control sample showed high contents of moisture, ash, and carbohydrate when compared with the samples prepared from substituted apricot with the kernel flour. Chemical analyzes of apricot seeds have shown a valuable and exciting potential as a food ingredient that is classified as a by-product in apricot-based manufacturing processes, as it enriches AJ with many valuable nutrients that can expand the nutritional base of consumers.
The results of sensory evaluation of AJs supplemented with apricot kernel flour (AKF) showed that the use of AKF at a level 6% improved the characteristics of taste, aroma, and overall acceptance. The apricot kernel can be considered a potential ingredient in industries due to its cost-effective and eco-friendly nature.

DOI

10.21608/nvjas.2023.231054.1240

Keywords

New foods, Apricot fruit, Jam, Kernels flour, sensory properties

Authors

First Name

Aml

Last Name

Tantawy

MiddleName

Abubakr

Affiliation

Food Science and Technology Department, Faculty of Agriculture and Natural Resources, Aswan University, Egypt

Email

aml.abubakr@agr.aswu.edu.eg

City

-

Orcid

-

First Name

Sabah

Last Name

Mounir

MiddleName

-

Affiliation

Food Science Department, Faculty of Agriculture, Zagazig University, Egypt

Email

smounir@zu.edu.eg

City

-

Orcid

-

First Name

Walaa

Last Name

M. Eid

MiddleName

Ali

Affiliation

Department of Food Science and Technology, Faculty of Agriculture, New Valley University, Egypt

Email

walaaali@agr.nvu.edu.eg

City

-

Orcid

0000-0002-8781-4538

Volume

3

Article Issue

10

Related Issue

43853

Issue Date

2023-10-01

Receive Date

2023-08-24

Publish Date

2023-10-01

Page Start

110

Page End

121

Print ISSN

2805-2420

Online ISSN

2805-2439

Link

https://nvjas.journals.ekb.eg/article_324540.html

Detail API

https://nvjas.journals.ekb.eg/service?article_code=324540

Order

324,540

Type

Original Research

Type Code

2,101

Publication Type

Journal

Publication Title

New Valley Journal of Agricultural Science

Publication Link

https://nvjas.journals.ekb.eg/

MainTitle

Study of Some Physicochemical and Sensory Properties of Apricot Jam Supplemented with Apricot Kernel Flour

Details

Type

Article

Created At

28 Dec 2024