ஊட்டச்சத்து மற்றும் உணவு அறிவியல் இதழ்
திறந்த அணுகல்
ஐ.எஸ்.எஸ்.என்: 2155-9600
ஐ.எஸ்.எஸ்.என்: 2155-9600
Najeeb Yahia Al-Surmi*, Sama Mohamed El-Sayed, Mohamed Saad Mohamed Gomaa, Mohamed Nour-Eldin Farid Hamad
Ras cheese is the most popular hard cheese in Egypt, the cheese ripened at 6 months. The color ranges between light yellow to the faint yellow. Ras cheese is made from cow milk and sometimes buffalo's milk in ratio of 5%-20%. The addition of buffalo's milk to cow milk, decrease the yellow color of the cheese milk. Commercial Annatto dye is added at 0.03% to cheese milk to have acceptable yellow colored cheese. In Egypt, the dye mostly imported and recently the dye is made locally from the imported seeds, which is expensive and mostly Annatto dye is used in dairy products. Many colored plants, rhizomes are available in Egypt. They have strong and attractive color, possibly to be used in dairy products, for this reason, the aim of this study is to select one of rhizomes of turmeric and yellow carrot, both have high nutrients value, antioxidants and strong yellow carotene colors. The extracts of turmeric rhizomes and residual carrot wastes were extracted from the manufacture of jams and juices. The following analyzes were performed on the crude extract was analyzed for the detection of (saponins, steroids, glycosides, alkaloids, tannins, phlobatannins, flavonoids, quinones, coumarin, terpenoids, phenol, starch and proteins) on Curcumin and B-carotene. Results showed as following: The amount of extracted dye from Curcumin is higher than that from carrot peels using the same solvent ethanol (95%). No turbidity or off flavors were detected in Curcumin and β-carotene, the color ranged between the yellow and dark orange color. The absorbance at 425 nm, 450 nm, 482 nm for Curcumin, β-carotene and commercial Annatto. Phytochemical analyses showed higher amount of total phenols and total flavonoids for Curcumin, followed by β-carotene and lastly for commercial Annatto.