twentyfourteen domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/vhosts/gcsar.gov.sy/httpdocs/en/wp-includes/functions.php on line 6131Afraa Mamdoh Masri Abstract<\/strong><\/p>\n Gum is one of complex carbohydrates that formed in the different parts of plants , it characterized by low cost of production as well as being one of the additives that are currently taking a lot of attention due to the properties collection which is characterized , and it was the purpose of this research to study the chemical composition and some physicochemical and functional properties of the mucilage extracted from the jujube\u00a0 fruit. And that for the two types normal jujube ( Z. jujube<\/em> ) and wild jujube ( Z. lotus<\/em>) , and test the efficiency of products and the statement of its effect on the sensory properties of the studied product. And compared to these properties with one of\u00a0 imported commercial gums, it has been used this gum Arabic for comparison. Which are similar to the properties of gum Arabic , while they were in Z .jujube<\/em> mucilage ( 1.0047- 0.40 g\/ cm3<\/sup> – 0.43 g \/cm3<\/sup> \u2013 1.335- 1.04- 3.947- 4.64% ) respectively. These results indicate that the mucilage extracted from both mentioned types of jujube can be used as stabilizer in\u00a0\u00a0 the field of food industry.and use it as a substitutes for imported commercial gums.<\/p>\n Key word: gum, jujube fruits, Refractive index , Water holding capacity.<\/p>\n","protected":false},"excerpt":{"rendered":" Afraa Mamdoh Masri General Commission for Scientific Agricultural Research ,Department of Food Technology. Faculty of Agriculture, Tishreen University. 2017 Abstract Gum is one of complex carbohydrates that formed in the different parts of plants , it characterized by low cost of production as well as being one of the additives that are currently taking a … Continue reading Study of chemical composition and quality properties of gum extracted from jujube fruits (Zizyphus sp<\/em>) and its potential use in food processing<\/span>
\n<\/strong>General Commission for Scientific Agricultural Research ,Department of Food Technology.
\nFaculty of Agriculture, Tishreen University.
\n2017
\n<\/strong><\/p>\n
\nThis study was carried out in the framework of joint cooperation between Tishreen university and the General Commission for Sciences\u00a0\u060c Faculty of Agriculture Research in the period ( 2015-2017).
\nThe yield of mucilage output of both types were very high. differences between them that, the yield of the Z.lotus<\/em> increased by (25.23%) estimated on the basis of the dry weight of the fruits, and it fell in Z. jujube<\/em> to (5.79 %) it seen through the chemical composition of the studied gums thoughtful appreciation . The high content of carbohydrates it was (85.85%) for gum Arabic, used for comparison and (87.57%) for Z.lotus<\/em> and (89.83 % )for Z .jujube. While the proportion of protein and ash were low, the fat content was non- existent for three types of studied gums.
\nIn terms of physicochemical properties of the tasted gums the\/ ph.\/ value\u00a0\u00a0 was\u00a0 neutral for both of Z .jujube<\/em> and Z.lotus<\/em>\u00a0\u00a0\u00a0 ( 6.32) and less than for the\u00a0 gum Arabic ( 5.59) , specific gravity Bulk density\/Tap density refractive index\/\u00a0 Hausner index \/ swelling index\/ and Compressibility index\/ of Z.lotu<\/em>s mucilage were higher than Z .jujube<\/em> mucilage, and were respectively , for Z. lotus mucilage ( 5.59- 1.15- 1.336\/ 9\/cm , 0.49 , 0.42 \u2013 1.0055 , g \/cm ) respectively.<\/p>\n
\nDifferences between the both of Z. jujube <\/em>and Z. lotus<\/em> were too high , in items of functional properties the Water holding capacity to the\u00a0lotus<\/em> mucilage reached to (34.01 g water \/ g dry mucilage) and it did not exceed (14.6 g water \/ g dry mucilage) for Z .jujube<\/em> mucilage .
\nThe Oil holding capacity and relative viscosity of Z. lotus<\/em> mucilage also increased more than gum Arabic and Z. jujube<\/em> mucilage.
\nFor the sensory evaluation won creamy ice cream sample tested by adding Z. lotus<\/em> mucilage . The highest total, and the sensual properties like shape, textures, color , flavor and resistance to assimilation were the best compared to the addition of the samples tested Z .jujube<\/em> mucilage and gum Arabic.<\/p>\n