Characteristics of mango seed kernel butter and its effects on quality attributes of muffins (Record no. 56866)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 02718cab a2200325Ia 45 0 |
| 001 - CONTROL NUMBER | |
| control field | u206600 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | SIRSI |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 110807s2012 ua ss b eng d |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | EAL |
| 041 ## - LANGUAGE CODE | |
| Language code of text/sound track or separate title | eng |
| Language code of summary or abstract | ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) | |
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) | ART AJFST V9 No2 1 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Abdel-Razik, M. M. |
| 9 (RLIN) | 21651 |
| 240 10 - UNIFORM TITLE | |
| Uniform title | Alexandria journal of food science and technology, 2012 v.9 (2) |
| Medium | [electronic resource]. |
| 245 10 - TITLE STATEMENT | |
| Title | Characteristics of mango seed kernel butter and its effects on quality attributes of muffins |
| Medium | [electronic resource]. |
| 246 15 - VARYING FORM OF TITLE | |
| Title proper/short title | صفات زبد نواة بذور المانجو تأثيرها على خصائص جودة فطائر القوالب "المافين". |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | p.1-9. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes references. |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | Mango seed kernel contained a considerable amount of butter (21%) The butter had melting point of 32°C, acidity 0.76 %. peroxide value 2.782 meq/kg and iodine value 55.15, indicated that the characteristics of mango seed kernel butter (MSKB) are in the normal range of edible oils. Stearic acid was the predominant fatty acid (45.592%), while oleic acid was the major unsaturated fatty acid (37 .189%). The oxidative stability (induction period/hrs) and the total phenolic content (mg GAE/g butter) ofMSKB were 148.4 and 21.97. respectively. The effect of replacing shortening at levels of 25. 50 and 100% by MSKB on the quality characteristics of batter and muffins was investigated. Muffin batter incorporated with 50% MSKB had the best viscosity being 16402.47 cp closed to that of the control ( 15373.46 cp) at the same shear rate of 16.2 S⁻¹. Measurements of tenderness (penetrometer) indicated that the replacement by 50% MSKB was significantly (P> 0.05) affected and the produced muffins were more tender than other muffln samples. The replacement by MSKB showed no extreme effects on weight loss and specific volume of muffins. As the replacing of MSKB increased, the colour of muffins crumb and crust were lighter than that of the control. Both samples contained 25% and 50% MSKB had lower values of a* (red component) than that of the control sample. The control muffins showed high purity (25.80) followed by muffin samples contained 50% MSKB (20.17) with total intensity 66.46 and 68.51, respectively. |
| 546 ## - LANGUAGE NOTE | |
| Language note | Summary in Arabic. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Muffins. |
| 9 (RLIN) | 21652 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Mango |
| General subdivision | Seeds. |
| 9 (RLIN) | 21653 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food |
| General subdivision | Sensory evaluation. |
| 9 (RLIN) | 21654 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | tability. |
| 9 (RLIN) | 21655 |
| 650 #3 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | fatty acid composition |
| 9 (RLIN) | 21656 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Ashoush, I. S. |
| 9 (RLIN) | 21657 |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Yassin, Nessrien M.N. |
| 9 (RLIN) | 3263 |
| 773 0# - HOST ITEM ENTRY | |
| Title | Alexandria Journal of Food Science and technology. |
| Related parts | 2012.v.9(2) |
| International Standard Serial Number | 1687-3920 |
| Control subfield | nnas |
| Record control number | u193424 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://nile.enal.sci.eg/EALE/2012/AJFST/912/2/1.pdf">http://nile.enal.sci.eg/EALE/2012/AJFST/912/2/1.pdf</a> |
| Public note | Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | Articles |
| Source of classification or shelving scheme | Library of Congress Classification |
No items available.