Effect of Baked, Whipped and Fermentation on Antioxidant Activity in Red Raspberries
- *Corresponding Author:
- Darwish AZ
Dairy Science Department
Faculty of Agriculture
Assiut University, Egypt
E-mail: [email protected]
Received date: August 30, 2016; Accepted date: September 17, 2016; Published date: September 23, 2016
Citation: Darwish AZ, Bayomy H, Rozan M (2016) Effect of Baked, Whipped and Fermentation on Antioxidant Activity in Red Raspberries. J Food Process Technol 7:621. doi: 10.4172/2157-7110.1000621
Copyright: © 2016 Darwish AZ, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Red raspberries (Rubus idaeus) are a good source of antioxidants and contains appreciable levels of phenolic compounds (TPC). Adding raspberry to the product are attributed the most significant health benefits of to the phenolic compounds. This study examined the three different manufacturing processes baked, whipped and fermentation on antioxidant activity in red raspberry. The phenolic compounds in red raspberry, sponge cake, whipping cream and yoghurt by red raspberry were determined by HPLC. Sensory evaluation found that the best proportions to add red raspberry to whipped cream and yogurt is 10% but in the sponge cake is 15%. The total phenols were 56%, 37% and 4%, 3% of red raspberry, red raspberry-yoghurt, red raspberry-whipped cream and red raspberry-sponge cake respectively. So the treatments were order in general to their effect of the TPC: fermentation > whipped > baked.