The Experts below are selected from a list of 660 Experts worldwide ranked by ideXlab platform
Ali Batu - One of the best experts on this subject based on the ideXlab platform.
-
Production of Noval Turkish Delight (Lokum) with Fruit Syrups
Advanced Materials Research, 2015Co-Authors: Ali BatuAbstract:An old Turkish aphorism tells one to ‘‘eat sweetly and speak sweetly”. Sweets have always been an important component of the Turkish cuisine. The origin of Turkish delight (lokum) dates back to the time of the Ottoman. The beginning of the production of lokum is estimated to be in the 14th and 15th centuries, and its production had reached today’s form in the 19th century. Sour cherry is high in phenolic substances and anthocyanin compounds, which are important for human health. Lokumproduced with sour cherry and black grape Syrups has antioxidant activity not been produced yet by adding Fruit concentrates. A lokum rich in polyphenol and antioxidant compounds can be produced using with some special Fruit concentrates. Lokum is produced by mixing sugar and some water in certain fractions, and by adding Fruits or nuts to the mixture. After dissolving the sugar in water and then adding the starch milk, a temperature of about 40°C is set, then 30 g citric acid is added and finally, the cooking time is started. After the mixture started to boil, the steam fan of the boiler is operated. The sour cherry and black grape Syrups are added into the mixture could make the product healthier. This mixture is heated for a certain time at a certain temperature in an open vessel or steam jacketed tank with an agitator. Cooking time is changed from 1 to 2 h according to the vessel’s type. Hot lokum fluid is dripped onto a wooden table or steel tray which has some starch on it. Then thelokum is left to ripen for 24 hours at room temperature. Lastly, the lokum samples are manually cut and then going to be packed, then it is marketed.
-
Biochemical and sensory evaluations of Turkish delight (lokum) enriched with black grape and sour cherry Syrups
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2014Co-Authors: Ali Batu, Ali ArslanAbstract:Black grape and sour cherry are high in phenolic substances and anthocyanin compounds, which are important for human health. Adding black grape and sour cherry Fruit Syrups into Turkish delight (lokum) could make the product healthier. While the highest antioxidant activity (AA) was found in the products produced with 7.5% black grape syrup (BGS) and sour cherry Fruit syrup (SCS), the lowest AA was obtained from the control sample. The AA values of Turkish delight produced with BGS and SCS increased with the increased Fruit concentration. Turkish delight produced with SCS had about twice as much AA than that produced with BGS. The sensory panelists' scores showed that all the treatments were acceptable in terms of appearance, color, and aroma, but the products produced with 2.5% were evaluated as the best. In terms of overall acceptability, the 2.5% and 5.0% Fruit concentrate Turkish delight samples produced approximately the same results.
Younes Filali Zegzouti - One of the best experts on this subject based on the ideXlab platform.
-
Antioxidant and anti-hemolytic activities of phenolic constituents of sixmoroccan date Fruit (Phoenix dactylifera L.) Syrups
BioTechnology: An Indian Journal, 2016Co-Authors: Eimad Dine Tariq Bouhlali, Chakibalem, Younes Filali ZegzoutiAbstract:Date Fruits are traditionally used to prepare a wide range of products such as vinegar, jam and syrup named locally ÂÂTahlawtÂÂmoreover, their direct consumption. The aim of this study is to investigate the antioxidant and anti-hemolytic activities of six Syrups prepared traditionally form six different date Fruit cultivars grown in southeast Morocco. Significant difference(P < 0.05) was established among analysed Syrups. The highest phenolic (6.70 g GAE /100g DW) and flavonoid content (932.82 mg RE /100g DW) was found in Jihl Syrups which possessed the highest antioxidant activity based on FRAP (9.55 mmol TE/100g DW), ABTS (8.27 mmol TE /100 g DW), DPPHIC50(381.99 µg/mL) and exhibited the highest membrane protective effect (317.70 min). Tamaajount syrup contains the lowest phenolic (3.72g GAE /100g DW) and flavonoid content (528.19 mg RE /100g DW) and presented the lowest antioxidant activity based on FRAP (5.30 mmol TE/100g DW), ABTS (4.68 mmol TE /100 g DW) and DPPHIC50 (1.095 mg/mL) as well as the lowestmembrane protective effect (226.44 min). The results obtained suggest that date Fruit Syrups could be considered as a functional food or functional food ingredient because of their highphenolic compounds, which act as antioxidants and membrane stabilizer.
-
antioxidant and anti hemolytic activities of phenolic constituents of six moroccan date Fruit phoenix dactylifera l Syrups
Journal of Global Innovations in Agricultural and Social Sciences ), 2015Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Younes Filali ZegzoutiAbstract:*Date Fruits are traditionally used to prepare a wide range of products such as vinegar wine, jam and syrup named locally “Tahlawt” moreover, their direct consumption. The aim of this study is to investigate the antioxidant and anti-hemolytic activities of six Syrups prepared traditionally form six different date Fruit cultivars grown in southeast Morocco. Significant difference(P < 0.05) was established among analysed Syrups. The highest phenolic (6.70 g GAE /100g DW) and flavonoid content (932.82 mg RE /100g DW) were found in Jihl Syrups which possessed the highest antioxidant activity based on FRAP (9.55 mmol TE/100g DW), ABTS (8.27 mmol TE /100 g DW), DPPHIC50(381.99 µg/mL) and exhibited the highest membrane protective effect (317.70 min). Tamaajount syrup contains the lowest phenolic (3.72g GAE /100g DW) and flavonoid content (528.19 mg RE /100g DW) and presented the lowest antioxidant activity based on FRAP (5.30 mmol TE/100g DW), ABTS (4.68 mmol TE /100 g DW) and DPPHIC50 (1.095 mg/mL) as well as the lowest membrane protective effect (226.44 min).The results obtained suggest that date Fruit Syrups could be considered as a functional food or functional food ingredient because of their high phenolic compounds, which act as antioxidants and membrane stabilizer.
Ali Arslan - One of the best experts on this subject based on the ideXlab platform.
-
Biochemical and sensory evaluations of Turkish delight (lokum) enriched with black grape and sour cherry Syrups
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY, 2014Co-Authors: Ali Batu, Ali ArslanAbstract:Black grape and sour cherry are high in phenolic substances and anthocyanin compounds, which are important for human health. Adding black grape and sour cherry Fruit Syrups into Turkish delight (lokum) could make the product healthier. While the highest antioxidant activity (AA) was found in the products produced with 7.5% black grape syrup (BGS) and sour cherry Fruit syrup (SCS), the lowest AA was obtained from the control sample. The AA values of Turkish delight produced with BGS and SCS increased with the increased Fruit concentration. Turkish delight produced with SCS had about twice as much AA than that produced with BGS. The sensory panelists' scores showed that all the treatments were acceptable in terms of appearance, color, and aroma, but the products produced with 2.5% were evaluated as the best. In terms of overall acceptability, the 2.5% and 5.0% Fruit concentrate Turkish delight samples produced approximately the same results.
Eimad Dine Tariq Bouhlali - One of the best experts on this subject based on the ideXlab platform.
-
Antioxidant and anti-hemolytic activities of phenolic constituents of sixmoroccan date Fruit (Phoenix dactylifera L.) Syrups
BioTechnology: An Indian Journal, 2016Co-Authors: Eimad Dine Tariq Bouhlali, Chakibalem, Younes Filali ZegzoutiAbstract:Date Fruits are traditionally used to prepare a wide range of products such as vinegar, jam and syrup named locally ÂÂTahlawtÂÂmoreover, their direct consumption. The aim of this study is to investigate the antioxidant and anti-hemolytic activities of six Syrups prepared traditionally form six different date Fruit cultivars grown in southeast Morocco. Significant difference(P < 0.05) was established among analysed Syrups. The highest phenolic (6.70 g GAE /100g DW) and flavonoid content (932.82 mg RE /100g DW) was found in Jihl Syrups which possessed the highest antioxidant activity based on FRAP (9.55 mmol TE/100g DW), ABTS (8.27 mmol TE /100 g DW), DPPHIC50(381.99 µg/mL) and exhibited the highest membrane protective effect (317.70 min). Tamaajount syrup contains the lowest phenolic (3.72g GAE /100g DW) and flavonoid content (528.19 mg RE /100g DW) and presented the lowest antioxidant activity based on FRAP (5.30 mmol TE/100g DW), ABTS (4.68 mmol TE /100 g DW) and DPPHIC50 (1.095 mg/mL) as well as the lowestmembrane protective effect (226.44 min). The results obtained suggest that date Fruit Syrups could be considered as a functional food or functional food ingredient because of their highphenolic compounds, which act as antioxidants and membrane stabilizer.
-
antioxidant and anti hemolytic activities of phenolic constituents of six moroccan date Fruit phoenix dactylifera l Syrups
Journal of Global Innovations in Agricultural and Social Sciences ), 2015Co-Authors: Eimad Dine Tariq Bouhlali, Chakib Alem, Mohamed Benlyas, Younes Filali ZegzoutiAbstract:*Date Fruits are traditionally used to prepare a wide range of products such as vinegar wine, jam and syrup named locally “Tahlawt” moreover, their direct consumption. The aim of this study is to investigate the antioxidant and anti-hemolytic activities of six Syrups prepared traditionally form six different date Fruit cultivars grown in southeast Morocco. Significant difference(P < 0.05) was established among analysed Syrups. The highest phenolic (6.70 g GAE /100g DW) and flavonoid content (932.82 mg RE /100g DW) were found in Jihl Syrups which possessed the highest antioxidant activity based on FRAP (9.55 mmol TE/100g DW), ABTS (8.27 mmol TE /100 g DW), DPPHIC50(381.99 µg/mL) and exhibited the highest membrane protective effect (317.70 min). Tamaajount syrup contains the lowest phenolic (3.72g GAE /100g DW) and flavonoid content (528.19 mg RE /100g DW) and presented the lowest antioxidant activity based on FRAP (5.30 mmol TE/100g DW), ABTS (4.68 mmol TE /100 g DW) and DPPHIC50 (1.095 mg/mL) as well as the lowest membrane protective effect (226.44 min).The results obtained suggest that date Fruit Syrups could be considered as a functional food or functional food ingredient because of their high phenolic compounds, which act as antioxidants and membrane stabilizer.
Anne Gulland - One of the best experts on this subject based on the ideXlab platform.
-
Sugar should make up less than 5% of total energy consumption, says WHO.
BMJ (Clinical research ed.), 2015Co-Authors: Anne GullandAbstract:Free sugar should make up less than 5% of a person’s total energy consumption, new guidance from the World Health Organization states.1 In the new guidance WHO is backing a 2002 recommendation that monosaccharides and disaccharides—that is, sugar added to food or found in honey, Fruit Syrups, Fruit juice, and Fruit concentrate—should make up no more than 10% of a person’s energy intake. However, WHO is now urging that the total consumption drop to less than 5% “if possible.” Last year the authors of a study recommended that intake should be …
-
Average daily consumption of sugar must be halved, says WHO
BMJ (Clinical research ed.), 2014Co-Authors: Anne GullandAbstract:The recommended average daily recommended intake of sugar should be halved so that it makes up 5% or less of a person’s total energy consumption, new guidelines from the World Health Organization have said. In draft guidance WHO recommended that policy makers should ensure that all monosaccharides and disaccharides added to food or found in honey, Fruit Syrups, Fruit juice, and concentrate should be at most 10% of a person’s energy consumption but that ideally it should be cut to 5%. WHO’s current advice is that sugar should make up 10% or less of a person’s energy consumption. The lower limit of sugar intake for an adult whose total energy consumption is 2000 kilocalories a day is equivalent to around 25 …
