Afraa Masri (1)*, Ramez Mohammed (2), and Fadel Alkaiem(1)
(1) Lattakia Center of Scientific Agricultural Researches, GCSAR, Lattakia, Syria.
(2) Department of Food Sciences, Faculty of Agriculture Tishreen University Lattakia, Lattakia, Syria.
(*Corresponding author: Afraa masria . E-Mail: afraamasri90@gmail.com).
Abstract
Gum is one of the complex carbohydrates that formed in the different parts of plants. It is characterized by its low cost of production, as well as being one of the additives that are currently taking a lot of attention due to its properties. The purpose of this research aims to study the chemical composition and some physicochemical and functional properties of the mucilage extracted from two types of jujube fruit : Cultivated jujube (Z. jujube), Wild jujube (Z. lotus). Moreover, to test the efficiency of produced mucilage by using it in some food products, analyze its effects on the sensory properties of the studied product and compare these affected properties when using imported commercial gums (Arabic gum was used for comparison purpose). This study was carried out with cooperation between Tishreen University and General. The analysis of chemical composition of the studied gums showed that their content of carbohydrates is in high level. It was (85.85%) for Arabic gum, (87.57%) for Z.lotus, and (89.83%) for Z .jujube. While the proportion of protein and ash were low, and the fat content was almost equal to zero for the three studied types of gums. For the sensory evaluation, creamy ice cream sample tested by adding Z. lotus mucilage had the highest grades, and its sensual properties like shape, textures, color, flavor and resistance to Solubility were the best compared to the samples tested by adding Z .jujube mucilage or Arabic gum. These results indicate that the mucilage extracted from both mentioned types of jujube can be used as stabilizer in the field of food industry and as an alternative to high-cost imported commercial gums.
Keyword: mucilage, jujube fruits, chemical composition, sensory evaluation, creamy ice cream , textu.
Full paper in Arabic: pdf