UTILIZATION OF ACEROLA FRUIT AS A SOURCE OF POWERFUL ANTIOXIDANT FOR ENRICHMENT OF SOME PROCESSED FOODS [
Four stages of maturity acerola fruits (Malpigh-ia glabra L.) namely green, mature green/yellow, pale red and ripe mature were analyzed in fresh and dried at 50˚C under vacuum. Also, fresh fruits were used to prepare jam and mixed with different ratios of fig fruit. Results showed that protein con-t...
| Format: | Article |
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| Language: | Arabic |
| Published: |
The Union of Arab Universities
2010-03-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_15025_716c2bf86ea4cd4b52a945d242c7ba99.pdf |