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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)

Abdel-Moemin, Aly R.
Journal of food measurement & characterization 2016 v.10 no.3 pp. 507-519
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
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.