Physicochemical characteristics and phytochemical content of jam made from melon (Cucumis melo)

被引：0

作者：

Benmeziane, F. ^{[1
]}

Djermoune-Arkoub, L. ^{[2
]}

Boudraa, A. T. ^{[1
]}

Bellaagoune, S. ^{[1
]}

机构：

[1] Univ El Tarf, Dept Agron, PB 73, El Tarf 36000, Algeria

[2] Univ A Mira Bejaia, Lab 3BS, Dept Food Sci, Bejaia 06000, Algeria

来源：

INTERNATIONAL FOOD RESEARCH JOURNAL | 2018年 / 25卷 / 01期

关键词：

Melon jam; Quality; Bioactive compounds; Antiradical activity; SENSORY CHARACTERISTICS; ANTIOXIDANT PROPERTIES; VEGETABLES; STORAGE; FRUITS; LYCOPENE; CAPACITY; COOKING;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Melon (Cucumis melo) is a fruit with high market value in Algeria with little details about its quality characteristics. Physico-chemical and microbiological parameters, sensorial profile, antioxidants content and antioxidant activity were evaluated in jam made from Algerian melon fruit (Cucumis melo). For that purpose, special attention was paid to total soluble solids (TSS), titratable acidity (TA), viscocity, total sugars (TS) and others, bioactive compounds and anti-radical activity. Results show that jam made from melon had a comparatives physicochemical characteristic to other fruit jams and was highly hygienic with absence of microbiological contamination. wherease, the jam presents a low content of bioactive compounds, but it still remain an important source of antioxidants compounds with antioxidant potential in the diet. (c) All Rights Reserved

引用

页码：133 / 141

页数：9