Identification of the Bioactive Components of Dried Citrus Medica Peels and their Incorporation in Biscuits
| المصدر: | المجلة العلمية لجامعة الملك فيصل - العلوم الأساسية والتطبيقية |
|---|---|
| الناشر: | جامعة الملك فيصل |
| المؤلف الرئيسي: | Alhamdan, Latifah A. (Author) |
| مؤلفين آخرين: | Kamel, Sahar Mostafa (Co-Author) , Alotaibi, Hala Hazam (Co-Author) |
| المجلد/العدد: | مج25, ع1 |
| محكمة: | نعم |
| الدولة: |
السعودية |
| التاريخ الميلادي: |
2024
|
| الصفحات: | 21 - 24 |
| ISSN: |
1658-0311 |
| رقم MD: | 1478248 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | science |
| مواضيع: | |
| كلمات المؤلف المفتاحية: |
Albedo Peel | Antioxidant Activity | Etrog | Fortification | Phytochemicals | Whole Peel
|
| رابط المحتوى: |
| LEADER | 02208nam a22002417a 4500 | ||
|---|---|---|---|
| 001 | 2221800 | ||
| 041 | |a eng | ||
| 044 | |b السعودية | ||
| 100 | |9 783986 |a Alhamdan, Latifah A. |e Author | ||
| 245 | |a Identification of the Bioactive Components of Dried Citrus Medica Peels and their Incorporation in Biscuits | ||
| 260 | |b جامعة الملك فيصل |c 2024 | ||
| 300 | |a 21 - 24 | ||
| 336 | |a بحوث ومقالات |b Article | ||
| 520 | |b The present work aimed to identify the constituents of the dried whole peel (WP) and albedo layer (AL) of citrus medica (Etrog), as well as their antioxidant activity. The GC-MS analysis of the hexane extract revealed that limonene was the most abundant component (93.9% and 38.09% in WP and AL, respectively), followed by l (+)-Ascorbic acid 2, 6-dihexadecanoate (1.7% and 21.67% in WP and AL, respectively). The antioxidant activity of WP was 91.98% and 93.14% in AL. The appearance, crispiness, flavour, taste, texture, and overall acceptability of biscuits fortified with WP and AL at 3% or 5% were evaluated using 27 panellists. The statistical analysis of sensory evaluation revealed no significant difference in the appearance and flavour characteristics of fortified biscuits with 3% and 5% AL or 3% WP compared to the control. The current findings suggested that fortifying the biscuit with dried Etrog (WP) peel could be done without affecting the taste or sensory acceptance of the product. | ||
| 653 | |a صناعة البسكويت |a مضادات الأكسدة |a قشور الحمضيات |a الفاكهة الحمضية | ||
| 692 | |b Albedo Peel |b Antioxidant Activity |b Etrog |b Fortification |b Phytochemicals |b Whole Peel | ||
| 700 | |a Kamel, Sahar Mostafa |e Co-Author |9 783943 | ||
| 700 | |9 783950 |a Alotaibi, Hala Hazam |e Co-Author | ||
| 773 | |c 004 |e Scientific Journal of King Faisal University - Basic and Applied Sciences |f almajalat aleilmiat lijamieat almalik fysl. aleulum al'asasiat waltatbiqia |l 001 |m مج25, ع1 |o 0184 |s المجلة العلمية لجامعة الملك فيصل - العلوم الأساسية والتطبيقية |v 025 |x 1658-0311 | ||
| 856 | |u 0184-025-001-004.pdf | ||
| 930 | |d y |p y |q n | ||
| 995 | |a science | ||
| 999 | |c 1478248 |d 1478248 | ||
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