The Effect of Different Processing Methods on the Behavior of Minerals Content in Food Products
The goal of the current study was to determine the mineral content of various fruit varieties (Na, K, Ca, P, Mg, Fe, Zn, and Cu), as well as the effects of various processing methods (such as canning, drying, stewing, syrup process, and concentration of juices). All tested fruits that were subjected...
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| Format: | Article |
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Polish Society of Ecological Engineering (PTIE)
2023-03-01
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| Series: | Journal of Ecological Engineering |
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| Online Access: | http://www.jeeng.net/The-Effect-of-Different-Processing-Methods-on-the-Behavior-of-Minerals-Content-in,158783,0,2.html |
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| author | Khalid S. Alshallash Mohamed Shahat Mohamed I. Ibrahim Ahmed I. Hegazy Ashraf E. Hamdy Ibrahim A. Elnaggar Abd El-Wahed N. Abd El-Wahed Ibrahim M. Taha |
| author_facet | Khalid S. Alshallash Mohamed Shahat Mohamed I. Ibrahim Ahmed I. Hegazy Ashraf E. Hamdy Ibrahim A. Elnaggar Abd El-Wahed N. Abd El-Wahed Ibrahim M. Taha |
| author_sort | Khalid S. Alshallash |
| collection | DOAJ |
| description | The goal of the current study was to determine the mineral content of various fruit varieties (Na, K, Ca, P, Mg, Fe, Zn, and Cu), as well as the effects of various processing methods (such as canning, drying, stewing, syrup process, and concentration of juices). All tested fruits that were subjected to various processing were exposed to a degree of mineral losing varied from very little too obvious reduction. However, it still retains its nutritional value. All fig products have the greatest levels of most tested minerals than other processed fruit products, particularly P and Fe. Then coming by orange products supply higher quantities of Ca. While apricot products have a comparable value of other minerals with those found in fig and orange products. Among canned juices, guava had the highest contents of Ca, P, and Fe, while mango scored the first juice as Mg and Zn supplying. Canned apricot halves contain the best amounts of K, Ca, P and Mg than the same products of apple and peach. Among jam products, fig jam possesses increasing amounts of Na, Ca, P, Mg, and Fe than those found in other fruit jams. The concentration of fruit juices by vacuum-heating or dehydration of fruit produced higher mineral retentions than the fruit products that were processed by other techniques. The concentrated orange juice by vacuum-heating processing retained most of the minerals found in raw juice, also dried apricot sheet retained higher minerals than that retained in dehydrated whole apricot. |
| first_indexed | 2024-04-10T22:37:46Z |
| format | Article |
| id | doaj.art-c8a7843d24a34b2b98e6569f24e54122 |
| institution | Directory Open Access Journal |
| issn | 2299-8993 |
| language | English |
| last_indexed | 2024-04-10T22:37:46Z |
| publishDate | 2023-03-01 |
| publisher | Polish Society of Ecological Engineering (PTIE) |
| record_format | Article |
| series | Journal of Ecological Engineering |
| spelling | doaj.art-c8a7843d24a34b2b98e6569f24e541222023-01-16T11:44:29ZengPolish Society of Ecological Engineering (PTIE)Journal of Ecological Engineering2299-89932023-03-0124326327510.12911/22998993/158783158783The Effect of Different Processing Methods on the Behavior of Minerals Content in Food ProductsKhalid S. Alshallash0Mohamed Shahat1Mohamed I. Ibrahim2Ahmed I. Hegazy3Ashraf E. Hamdy4https://orcid.org/0000-0003-1984-2585Ibrahim A. Elnaggar5Abd El-Wahed N. Abd El-Wahed6Ibrahim M. Taha7College of Science and Humanities-Huraymila, Imam Mohammed Bin Saud Islamic University (IM SIU), P.O. Box. 5701, Riyadh 11432, Saudi ArabiaDepartment of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, EgyptDepartment of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, EgyptDepartment of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, EgyptDepartment of Horticulture, Faculty of Agriculture, Al-Azhar University, Cairo 11884, EgyptDepartment of Horticulture, Faculty of Agriculture, Al-Azhar University, Cairo 11884, EgyptDepartment of Horticulture, Faculty of Agriculture, Al-Azhar University, Cairo 11884, EgyptDepartment of Food Science and Technology, Faculty of Agriculture, Al-Azhar University, Cairo 11884, EgyptThe goal of the current study was to determine the mineral content of various fruit varieties (Na, K, Ca, P, Mg, Fe, Zn, and Cu), as well as the effects of various processing methods (such as canning, drying, stewing, syrup process, and concentration of juices). All tested fruits that were subjected to various processing were exposed to a degree of mineral losing varied from very little too obvious reduction. However, it still retains its nutritional value. All fig products have the greatest levels of most tested minerals than other processed fruit products, particularly P and Fe. Then coming by orange products supply higher quantities of Ca. While apricot products have a comparable value of other minerals with those found in fig and orange products. Among canned juices, guava had the highest contents of Ca, P, and Fe, while mango scored the first juice as Mg and Zn supplying. Canned apricot halves contain the best amounts of K, Ca, P and Mg than the same products of apple and peach. Among jam products, fig jam possesses increasing amounts of Na, Ca, P, Mg, and Fe than those found in other fruit jams. The concentration of fruit juices by vacuum-heating or dehydration of fruit produced higher mineral retentions than the fruit products that were processed by other techniques. The concentrated orange juice by vacuum-heating processing retained most of the minerals found in raw juice, also dried apricot sheet retained higher minerals than that retained in dehydrated whole apricot.http://www.jeeng.net/The-Effect-of-Different-Processing-Methods-on-the-Behavior-of-Minerals-Content-in,158783,0,2.htmlmineralsdehydrationfruitprocessingcanningstewing |
| spellingShingle | Khalid S. Alshallash Mohamed Shahat Mohamed I. Ibrahim Ahmed I. Hegazy Ashraf E. Hamdy Ibrahim A. Elnaggar Abd El-Wahed N. Abd El-Wahed Ibrahim M. Taha The Effect of Different Processing Methods on the Behavior of Minerals Content in Food Products Journal of Ecological Engineering minerals dehydration fruit processing canning stewing |
| title | The Effect of Different Processing Methods on the Behavior of Minerals Content in Food Products |
| title_full | The Effect of Different Processing Methods on the Behavior of Minerals Content in Food Products |
| title_fullStr | The Effect of Different Processing Methods on the Behavior of Minerals Content in Food Products |
| title_full_unstemmed | The Effect of Different Processing Methods on the Behavior of Minerals Content in Food Products |
| title_short | The Effect of Different Processing Methods on the Behavior of Minerals Content in Food Products |
| title_sort | effect of different processing methods on the behavior of minerals content in food products |
| topic | minerals dehydration fruit processing canning stewing |
| url | http://www.jeeng.net/The-Effect-of-Different-Processing-Methods-on-the-Behavior-of-Minerals-Content-in,158783,0,2.html |
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