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Processed Z. Mauritiana Lamk in the formula of high nutritional value cake

Zozio Suzie, Servent Adrien, Hiol Abel, Mbéguié-A-Mbéguié Didier, Cosmidis Line, Lucien Jean Matus, Pallet Dominique. 2015. Processed Z. Mauritiana Lamk in the formula of high nutritional value cake. Journal of Food Processing and Technology, 6 (5)

Journal article ; Article de revue à comité de lecture
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Abstract : The nutritional value of jujube fruits Ziziphus mauritiana Lamk was processed through an optimized traditional cake procedure. The characteristics of jujube fruit polysaccharides from an accession known as P3 were determined for each of the 5 ripening stages. Therefore, the content of the Alcohol Insoluble Materials, Water Soluble Polysaccharide and Galacturonic Acid was determined at each ripening stage. The degree of methylation (DM) of jujube pectins was less than 50% therefore was classified as low methoxylated pectin (LM). Using the 3rd and the 5th ripening stage, the impact of the drying and cooking was evaluated on selected nutritional characteristics, including vitamin C, total phenolics content and antioxidant capacity. Remarkably, using the fruits from the 3rd stage, the drying process decreased the vitamin C content (74.5%, p<0.05) whereas an increase of 20% (p<0.05) was observed for the cake. Interestingly, the antioxidant activity was unchanged during the drying process. In contrast, after the cooking process the phenolics content and the antioxidant capacity had both increased, by 64% and 30% (p<0.05) respectively. Overall, our results indicated that stage 3 fruits would exhibit higher nutritional qualities than stage 5 fruits. We strongly recommend stage 3 fruits of accession P3 for food applications, including jujube cake processing. (Résumé d'auteur)

Mots-clés Agrovoc : Ziziphus mauritiana, Produit à base de fruits, Technologie, Qualité des aliments, Antioxydant, Teneur en vitamines, Composé phénolique, Séchage, Cuisson, Valeur nutritive, Composition chimique

Mots-clés géographiques Agrovoc : Guadeloupe

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Zozio Suzie
  • Servent Adrien, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Hiol Abel, UAG (GLP)
  • Mbéguié-A-Mbéguié Didier, CIRAD-PERSYST-UMR Qualisud (GLP) ORCID: 0000-0002-9256-3999
  • Cosmidis Line
  • Lucien Jean Matus
  • Pallet Dominique, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/576738/)

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