Khashaba, H., Ibrahim, I., Ismail, E. (2016). STUDY ON NEW DRIED SHEETS PREPARED FROM CARROT, SWEET POTATO AND TOMATO.. Journal of Productivity and Development, 21(3), 275-288. doi: 10.21608/jpd.2016.42271
Hamed Khashaba; Ibrahim Ibrahim; Ezzat Ismail. "STUDY ON NEW DRIED SHEETS PREPARED FROM CARROT, SWEET POTATO AND TOMATO.". Journal of Productivity and Development, 21, 3, 2016, 275-288. doi: 10.21608/jpd.2016.42271
Khashaba, H., Ibrahim, I., Ismail, E. (2016). 'STUDY ON NEW DRIED SHEETS PREPARED FROM CARROT, SWEET POTATO AND TOMATO.', Journal of Productivity and Development, 21(3), pp. 275-288. doi: 10.21608/jpd.2016.42271
Khashaba, H., Ibrahim, I., Ismail, E. STUDY ON NEW DRIED SHEETS PREPARED FROM CARROT, SWEET POTATO AND TOMATO.. Journal of Productivity and Development, 2016; 21(3): 275-288. doi: 10.21608/jpd.2016.42271
STUDY ON NEW DRIED SHEETS PREPARED FROM CARROT, SWEET POTATO AND TOMATO.
1Special Food and Nutrition Department, Food Technol. Research Institute, Agriculture Research Center, Giza, Egypt.
2Medicinal and Aromatic Plants Section, Horticultural Res. Inst., A.R.C., Egypt.
Abstract
Vegetables of carrot, sweet potato and tomato are very acceptable for Egyptian consumer. Carrot, sweet potato and tomato contain higher nutritional values. Therefore, that has turned attention to prepare dried sheets from these mixtures together in order to take advantage of the quality of available factors in each. To take advantage of the lower pricesof these vegetables compared to some fruits such as apricot. With the optimization of some neglected raw materials and high nutritional value, such as sweet potato. The purpose of this research is to prepare new dried sheets from carrot, sweet potato and tomato. The sheets prepared by mixing of the homogenized pulp of carrot, sweet potato, tomato and sucrose sugar together to obtain blends ratio at 6:2:2:2, 5:3:2:2, 4:4:2:2, 3:5:2:2 and 2:6:2:2 (w/w/w/w) respectively. The electric oven at 60±1ºC was used until the weight of samples was constant. It could be concluded that mixing of carrot, sweet potato, tomato, led to improve the nutritional value of the dried sheets and characteristics of the chemical, physical, sensory properties and antioxidants activity. The dried sheet at ratio 5:3:2:2 is preferable on base of physical, chemical and organ oleptical properties. Conclusively, it is recommended to prepare dried sheets from carrot, sweet potato, tomato and sugarsby the ratio of (5:3:2:2) (w/ w/ w/w) on a commercial scale, where it has a high degree of overall acceptability than other samples, as well as well as based on chemical, physical, sensory properties economically.
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