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Register a new userEffect of different preservation methods on the nutritional value of mushrooms
تأثير بعض المواد المضافة و طرائق الحفظ في القيمة الغذائية للفطر الزراعي
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Aِl-Baath University ورقة بحثية
Publication date
2017
fields
Food Sciences
and research's language is
العربية
Authors
عادل أبو حسون( باحث )
Created by
Shamra Editor
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نفذ هذا البحث بهدف تحديد تأثير ثلاث طرائق أساسية للحفظ و هي التبريد و التعليب و التجميد في القيمة الغذائية للفطر الزراعي (المشروم) Agaricus bisporus. خزنت ثمار الفطر المأخوذة من أحد المشاريع الخاصة لمدة 20 أسبوعاً. و استخدام بنزوات الصوديوم 5% و سوربات البوتاسيوم 5% كمواد حافظة. و جراء التحاليل الكيميائية للثمار على ثلاث فترات تخزين في الزمن صفر و بعد 10 أسابيع و 20 أسبوعاً.
This research was carried out to test the effect of three basic preservation methods cooling, canning and freezing on the nutritional value of mushroom Agaricus bisporus. Mushroom were picked from a private sector then stored for 20 weeks. Chemical analyses of mushroom were conducted at three phases: at time zero which means immediately after preservation, after ten weeks and after 20 weeks. Sodium benzoate 5% and potassium serrate and 5% were tested as preservatives.
References used
[Ahmed,M.A.(1993). Mushroom. Publication of Faculty of Agriculture, Ain Shams University, Horticulture Research Institute. Agricultural Research Center. Cairo. [Arabic
[Allian, A. M.(1997). Modern technology in mushroom, and using. Publication of Al-Dar Al-Arabia. Cairo. [Arabic
AOAC,(2005). Official methods of analysis. Association of official analytical chemists. Published by the AOAC. International 18th ed. Washington, DC
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Ten samples of dry, cooked Chickpea, Homos with Tahina, and Falafel were
randomly collected from different places in Damascus and urban side during
2003-2004 with an average weight of 200g for each sample. Chemical
composition, amino acids, fatty
acids, and minerals were determined to
investigate the effect of cooking and frying on the nutritional value of chickpea
products.
Flower buds of capers were processed by some common methods as pickling,
salting, and other uncommon like freezing with and without blanching and canning. The
results showed that there was no microbiological growth in all methods since the fourth
month of storage. Best growth for lactobacillus bacteria was in 5% brine (8.2 × 106) and
then in 8% brine (1.2 × 106)CFU.g-1 . while there wasn’t any growth of this bacteria by
using other methods like using high concentration of salt 23%. On other hand, the results
showed that this bacteria existed in small account (1.4 × 102) and (1.1 × 102) CFU.g-1
after a week in brine 16% and the freezed sample respectively. There was no statistical
difference between the two storage solutions as there wasn̓ t any microbiological growth in
both of them through 8 months.
The aim of this research was studying effects of traditional heat treatments
used in hen egg preparing in nutrient compounds content and nutrient value.
This research was conducted in internal trade and consumer protection
directorate laboratories.
In this study, five barley cultivars (Arabi Abiad, improved Arabi Abiad,
Arabi Aswad, Furat 1, Furat 2) from the harvest of 1999 season were used .The
chemical composition, Amino acid content, B-Glucan content, viscosity, cell
wall compounds, and
metabolic energy were determined in two laboratories in
Germany .A metabolism trial was also conducted to study the nitrogen balance,
dry matter, Organic matter, ash, and some other productivity parameters.
Results showed that the influence of barley varieties on chemical composition of
the grains was clearly visible. The crude protein content ranged from 138 for
Furat 1 to 169 gr/Kg dry matter for Arabi Abiad. The difference in starch
content resulted in differences in metabolic energy Values from 12.4 for Furat 1
to 13.3 MJ/Kg dry matter for Arabi Aswad. The food assimilation trial showed
that the varieties Arabi Aswad gave the best productivity parameters, and the
crude protein content did not adversely affect the nitrogen balance in all the
barley varieties meald, but it was the lowest for the Arabi Aswad variety meal
(p <0.05). There were no significant differences in dry matter and organic
matter digestibility for diets containing Arabi Abiad, Furat 1 and Furat 2.
This study was carried out on three rootstocks of Crataegus monogyna Jacq.
With one seed containing fruit C.oxycantha L. with three seeds as well as C.
azaraolus Borkh, to identify the best method of Crataegus propagation.
The hardwood cuttings of
C.azarolus Borkh rooted in a IBA solution (4ooo
ppm)showed the highest rooting percentage 20% when grown in sand as well as
peat moss containing fermented arganic manure media.
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