Biochemical and sensory quality of Physalis (Physalis pubescens L.) juice
Ground cherry (Physalis pubescens L.) is one of the most promising exotic fruits and some interesting functional products could be developed from these berries. The fresh juice was yellowish or orangey and had a light, sweet taste with acidic nature (pH 3.5). The titratable acidity was 1.43, polyphenols 76.6 mg/100 mL and vitamin C 38.8 mg/100 mL. Physalis juice was rich in carotenoids (70 mg/mL). The juice had a high level in minerals such as phosphorus (578 mg/100 mL), potassium (1,196 mg/100 mL), zinc (2.4 mg/ 100 mL) and boron (1 mg/100 mL). The essential amino acids in the juice such as isoleucine, valine and tryptophan (42.97, 39.92 and 39.83 mg/100 mL) were higher than those recommended by Food and Agriculture Organization/ World Health Organization/United Nations Union (FAO/WHO/UNU).
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Language: | eng |
Subjects: | Q04 - Composition des produits alimentaires, Physalis, jus de fruits, Physalis pubescens, http://aims.fao.org/aos/agrovoc/c_5825, http://aims.fao.org/aos/agrovoc/c_3123, http://aims.fao.org/aos/agrovoc/c_074d14f0, http://aims.fao.org/aos/agrovoc/c_2503, |
Online Access: | http://agritrop.cirad.fr/555251/ http://agritrop.cirad.fr/555251/1/document_555251.pdf |
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dig-cirad-fr-5552512024-01-28T18:26:13Z http://agritrop.cirad.fr/555251/ http://agritrop.cirad.fr/555251/ Biochemical and sensory quality of Physalis (Physalis pubescens L.) juice. El Sheikha Aly, Zaki Mohammed, Bakr Ali, El Habashy Magida, Montet Didier. 2010. Journal of Food Processing and Preservation, 34 (3) : 541-555.https://doi.org/10.1111/j.1745-4549.2009.00382.x <https://doi.org/10.1111/j.1745-4549.2009.00382.x> Biochemical and sensory quality of Physalis (Physalis pubescens L.) juice El Sheikha, Aly Zaki, Mohammed Bakr, Ali El Habashy, Magida Montet, Didier eng 2010 Journal of Food Processing and Preservation Q04 - Composition des produits alimentaires Physalis jus de fruits Physalis pubescens http://aims.fao.org/aos/agrovoc/c_5825 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_074d14f0 Égypte http://aims.fao.org/aos/agrovoc/c_2503 Ground cherry (Physalis pubescens L.) is one of the most promising exotic fruits and some interesting functional products could be developed from these berries. The fresh juice was yellowish or orangey and had a light, sweet taste with acidic nature (pH 3.5). The titratable acidity was 1.43, polyphenols 76.6 mg/100 mL and vitamin C 38.8 mg/100 mL. Physalis juice was rich in carotenoids (70 mg/mL). The juice had a high level in minerals such as phosphorus (578 mg/100 mL), potassium (1,196 mg/100 mL), zinc (2.4 mg/ 100 mL) and boron (1 mg/100 mL). The essential amino acids in the juice such as isoleucine, valine and tryptophan (42.97, 39.92 and 39.83 mg/100 mL) were higher than those recommended by Food and Agriculture Organization/ World Health Organization/United Nations Union (FAO/WHO/UNU). article info:eu-repo/semantics/article Journal Article info:eu-repo/semantics/publishedVersion http://agritrop.cirad.fr/555251/1/document_555251.pdf application/pdf Cirad license info:eu-repo/semantics/restrictedAccess https://agritrop.cirad.fr/mention_legale.html https://doi.org/10.1111/j.1745-4549.2009.00382.x 10.1111/j.1745-4549.2009.00382.x info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4549.2009.00382.x info:eu-repo/semantics/altIdentifier/purl/https://doi.org/10.1111/j.1745-4549.2009.00382.x |
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Q04 - Composition des produits alimentaires Physalis jus de fruits Physalis pubescens http://aims.fao.org/aos/agrovoc/c_5825 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_074d14f0 http://aims.fao.org/aos/agrovoc/c_2503 Q04 - Composition des produits alimentaires Physalis jus de fruits Physalis pubescens http://aims.fao.org/aos/agrovoc/c_5825 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_074d14f0 http://aims.fao.org/aos/agrovoc/c_2503 |
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Q04 - Composition des produits alimentaires Physalis jus de fruits Physalis pubescens http://aims.fao.org/aos/agrovoc/c_5825 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_074d14f0 http://aims.fao.org/aos/agrovoc/c_2503 Q04 - Composition des produits alimentaires Physalis jus de fruits Physalis pubescens http://aims.fao.org/aos/agrovoc/c_5825 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_074d14f0 http://aims.fao.org/aos/agrovoc/c_2503 El Sheikha, Aly Zaki, Mohammed Bakr, Ali El Habashy, Magida Montet, Didier Biochemical and sensory quality of Physalis (Physalis pubescens L.) juice |
description |
Ground cherry (Physalis pubescens L.) is one of the most promising exotic fruits and some interesting functional products could be developed from these berries. The fresh juice was yellowish or orangey and had a light, sweet taste with acidic nature (pH 3.5). The titratable acidity was 1.43, polyphenols 76.6 mg/100 mL and vitamin C 38.8 mg/100 mL. Physalis juice was rich in carotenoids (70 mg/mL). The juice had a high level in minerals such as phosphorus (578 mg/100 mL), potassium (1,196 mg/100 mL), zinc (2.4 mg/ 100 mL) and boron (1 mg/100 mL). The essential amino acids in the juice such as isoleucine, valine and tryptophan (42.97, 39.92 and 39.83 mg/100 mL) were higher than those recommended by Food and Agriculture Organization/ World Health Organization/United Nations Union (FAO/WHO/UNU). |
format |
article |
topic_facet |
Q04 - Composition des produits alimentaires Physalis jus de fruits Physalis pubescens http://aims.fao.org/aos/agrovoc/c_5825 http://aims.fao.org/aos/agrovoc/c_3123 http://aims.fao.org/aos/agrovoc/c_074d14f0 http://aims.fao.org/aos/agrovoc/c_2503 |
author |
El Sheikha, Aly Zaki, Mohammed Bakr, Ali El Habashy, Magida Montet, Didier |
author_facet |
El Sheikha, Aly Zaki, Mohammed Bakr, Ali El Habashy, Magida Montet, Didier |
author_sort |
El Sheikha, Aly |
title |
Biochemical and sensory quality of Physalis (Physalis pubescens L.) juice |
title_short |
Biochemical and sensory quality of Physalis (Physalis pubescens L.) juice |
title_full |
Biochemical and sensory quality of Physalis (Physalis pubescens L.) juice |
title_fullStr |
Biochemical and sensory quality of Physalis (Physalis pubescens L.) juice |
title_full_unstemmed |
Biochemical and sensory quality of Physalis (Physalis pubescens L.) juice |
title_sort |
biochemical and sensory quality of physalis (physalis pubescens l.) juice |
url |
http://agritrop.cirad.fr/555251/ http://agritrop.cirad.fr/555251/1/document_555251.pdf |
work_keys_str_mv |
AT elsheikhaaly biochemicalandsensoryqualityofphysalisphysalispubescensljuice AT zakimohammed biochemicalandsensoryqualityofphysalisphysalispubescensljuice AT bakrali biochemicalandsensoryqualityofphysalisphysalispubescensljuice AT elhabashymagida biochemicalandsensoryqualityofphysalisphysalispubescensljuice AT montetdidier biochemicalandsensoryqualityofphysalisphysalispubescensljuice |
_version_ |
1792497593599655936 |