The purpose of this present research isto evaluate two types of mucilage from two
types of jujubefruits: Z.jujube and z. Lotus, and to analyze the physicochemical and
functional properties of this mucilage.
The extraction process for both types we
re performed under the same conditions of
temperature, mixing ratio and proportion of the solvent used in the deposition process.
The yield of mucilage were extracted from Z .jujube is being 5.8 g mucilage/100g
dry weight, while the yield of Z. lotus is being to 25.23 g mucilage/100g dry weight
The values of pH, Refractive index, Hausnerindex, Compressibility index and
Swelling index for Z. jujube mucilage were: (6.32, 1.3348, 1.048, 4.68, 4.28) respectively
.While those values for Z. lotus mucilage were: (6.32, 1.3360, 1.162, 13.41, 5.42)
respectively. The specific gravity value for 1%solutionof Z. jujube mucilage were 1.0021
g/cm3while for Z. lotus mucilage: 1.0025g/cm3. The values of theBulk density and Tap
density for mucilage powder for Z. jujube ( 0.41- 0.43)g/cm3respectively, and for Z. lotus(
0.43- 0.50)g/cm3respectively.
As for the functional characteristics of thestudied mucilage, the values of water
holding capacity, viscosityand oil holding capacity were: 14.6g water/g dry mucilage, 1.19
centipoise, 2.52g oil/g dry mucilage and emulsification capacity 50% for Z. jujube. While
it was higher in the Z .lotus mucilage 34g water/g dry mucilage,1.23 centipoise,3.22 g oil/g
dry mucilage and emulsification capacity 51.6% .
These results indicate that the mucilage extracted from both mentioned types of
jujube can be used as stabilizer in the field of food industry.
حفظت ثمار العناب بطريقة التجميد والتجفيف الطبيعي لمدة (0-3-9-12 )شهرا وقورنت التغيرات في فيتامين C والفينولات الكلية والنشاط المضاد للاكسدة
