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Analysis of phenolic acids and anthocyanins of pasta-like product enriched with date kernels (Phoenix dactylifera L.) and purple carrots (Daucus carota L. sp. sativus var. atrorubens)

Author:
Abdel-Moemin, Aly R.
Source:
Journal of food measurement & characterization 2016 v.10 no.3 pp. 507-519
ISSN:
2193-4126
Subject:
Daucus carota, Phoenix dactylifera, amino acids, anthocyanins, carrots, color, cooking, cooking quality, gallic acid, high performance liquid chromatography, palm kernels, pasta, proximate composition, seeds, sensory evaluation, texture
Abstract:
HPLC was used to measure 14 phenolic acids in date palm kernels (DK), purple carrots (PC), and a DK:PC pasta-like product (PLP). The PLP was enriched with 10 % DK and PC at ratios of 8:2, 6:4, and 4:6 (DK:PC), respectively. Proximate analysis, anthocyanins, total phenols, amino acids, color and texture measurements, sensory evaluation and cooking loss were done. Seven phenolic acids have been identified in the DK with ~1400 mg/100 g. Monomeric anthocyanins in the PC were 290 mg/100 g fresh weight (FW) cyanidin-3-glucoside. The total phenols were 270 and 1600 mg/100 g FW gallic acid equivalent in the PC and the DK, respectively. The consumption of 100 g of PLP with the ratio of 4:6 DK:PC provided 19, 113, and 80 mg/100 g anthocyanins, phenolic acids, and total phenols (statistically significant at P < 0.05), respectively. The panelists gave the best score for (statistically significant at P < 0.05) the 4:6 DK:PC. The different PLP values were not significantly different (P > 0.05) in cooking losses. The optimal times for cooking control pasta, 8:2, 6:4, and 4:6 DK:PC were 7, 7.5, 8.5, and 9.5 min, respectively.
Agid:
5479533