Production and Quality Assessment of Vinegar Prepared from Nabag (Zizyphus spina christi)

الموضوعات

علوم تطبيقية وتكنولوجية

الملخص

The nutritional composition of nabag fruit pulp suggests that it can be used in food formulation operations and as industrial raw materials. The objective of the present study was to produce vinegar from nabag fruit and to evaluate its quality. The samples were obtained from Wad Medani local market. The chemical characteristics of nabag pulp was determined using standard method. The average chemical components of nabag fruit were: (6.6  0.09%) moisture, (7.0  0.1%) protein, (0.6  0.1%) oil, (3.0  0.4%) ash, (4.0  0.7%) fiber, and (78.8%) carbohydrate. The minerals content of nabag fruit (g/100g) was as follows: (0.012) sodium, (0.36) potassium, and (0.25) calcium. The ascorbic acid was found to be 36.28 (mg/100g). Nabag fruit also contained sucrose, glucose and fructose. It was found to be, rich in calcium, potassium, protein and vitamin C. Fermentation experiment was conducted depending on nabag sugar concentration which was calculated as (13%). The pH was adjusted at 4.8 using sodium hydroxide (1 N). 50 g of baker’s yeast (DCL) was added. The fermentation was conducted for 72 hours, at 20C. The concentration of the distilled ethanol after fermentation was found to be (89%). 10 ml acetic acid were added to 100 ml ethanol and allowed for 72 hour (the oxidation process) to produce 100 ml vinegar. The study indicated that volume of vinegar production was 828 ml per kg of nabag, the concentration of vinegar was equivalent to (6.12%) and had a pH value of (2.8).

روابط وملفات

التعريف والنوع

رقم الوثيقة

fb33cec3-a63a-439a-b55c-3a55ab4d65de

رقم العقد

0

نوع الوسائط

Crawler

نوع المحتوى

الرسائل العلمية

صيغة المصدر

رسائل ماجيستير

نوع الملف

pdf text

أسماء الملفات

72493_1.pdf

بيانات النشر

ترجمة العنوان

إنتاج الخل من فاكهة النبق وتقييم جودته

ألقاب المؤلفين

[{"name_ar":"Abdel Moneim Elhadi Sulieman ","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Elamin Abd Alla Elkhalifa","title_ar":"اشراف","title_en":"Supervision"},{"name_ar":"Hiba Bokhary Yousif Ibrahim","title_ar":"اعداد","title_en":"Preparation"}]

اللغة

Arabic

المصدر والدورية

اسم المصدر

Production and Quality Assessment of Vinegar Prepared from Nabag (Zizyphus spina christi)

المحتوى والصفحات

عدد الصفحات

0

إشراف وإعداد

الإشراف

Abdel Moneim Elhadi Sulieman , Elamin Abd Alla Elkhalifa

الإعداد

Hiba Bokhary Yousif Ibrahim

الاقتباسات الببليوغرافية