Application of Proanthocyanidin extracted from the wastes of Raisin syrup as food additive in mayonnaise | ||
| iraq journal of market research and consumer protection | ||
| Article 1, Volume 6, Issue 2, December 2014, Pages 122-142 | ||
| Authors | ||
| Nidhal Mohammad Salih; Roaa Jassim Kadim | ||
| Abstract | ||
| This study had been conducted on the wastes of Raisin syrup including seeds, peels and flesh of the fruit in order to extract Proanthocyanidin from these parts, the wastes of Raisin syrup extract a concentration of 1% added to mayonnaise stored at a temperature of 30 °C and 60 °C for a period of 4 weeks, also the sensory evaluation of mayonnaise samples compared with a comparison sample in terms of color, smell, taste and consistency of textures and public acceptance, showed that the mayonnaise samples that contain dried extract at a concentration of 1% and the industrial antioxidants BHT and PG- retained their quality properties during storage for both degrees of storage 30 °c and 60°c. | ||
| Keywords | ||
| the wastes of Raisin syrup; Proanthocyanidin; mayonnaise | ||
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