Effect Of Natural Stabilizers On Precipitatation And Chemeffect Of Naturical Properties (Adansonia Digitata) Drink . Of Baobab

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Date
2015-05-21
Authors
Holli, Elrady Elsayed Bukhari
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Publisher
UOFK
Abstract
After chemical analysis of baobab pulp it was noted that baobab pulp contains 5.33%protein, 3.23 %fiber, 0.44%fat, 8.9%moisture and 78.8%carbohydrate .The acidity of the baobab pulp was 2.12 and pH -value of baobab pulp was 3.4. The baobab drink was prepared by adding20 gram of baobab pulp powder to water for preparing one litter of drink. The baobab drink was treated by different rates of natural stabilizers (gum Arabic and guar gum ) 1,2,3,4,5 gram /litter and the drink was stored in two types of storage conditions ( cold storage 8- 10 ºC and ambient temperature ) and the sample after 15 days of storage until the end of storage period ( 60 days) to check the precipitation , pH –value , acidity ,total soluble solids ( T.S.S) and total dissolve (T.D.S ) . The results showed that addition of gum Arabic to baobab drink led to decrease of precipitate but addition of guar gum to baobab drink led to an increase of precipitate and the cold storage decreased the precipitation rate. The results showed that the addition of guar gum to baobab drink may led to an increase in pH –values (treatments 3, 4, 5 gram/L in first period and treatment 5 gram/L at the end of the period),on the other hand the addition of gum Arabic to baobab drink led to decreasing in pH –value (treatment 2gram /L in second period and treatments 2,4 gram/L in second period ) The results showed that addition of gum Arabic to baobab drink led to increase in total acidity of treatment using 5 gram /L and the addition of guar gum to baobab drink led to decrease in total acidity treatments using 3 , 4 , 5 gram /L . The results shows that stabilizers and storage condition has no effect on T.S.S and T.D.S and so the results shows that no effect of storage condition on the pH –value. And the results showed the precipitate in baobab drink has neutral pH. The study shows that gum Arabic may be use as stabilizer in baobab drink when interred to manufacturing
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2006
Keywords
Adansonia Digitata
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