alexa Processed Z. Mauritiana Lamk in the Formula of High Nut
ISSN: 2157-7110

Journal of Food Processing & Technology
Open Access

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Research Article

Processed Z. Mauritiana Lamk in the Formula of High Nutritional Value Cake

Zozio S1,2, Servent A2, Hiol A3*, Mbeguie-A-Mbeguie D1,2, Cosmidis L2, Lucien JM2and Pallet D2

1CIRAD, UMR QUALISUD, F- 97130 Capesterre-Belle-Eau, Guadeloupe, France

2CIRAD, UMR QUALISUD, F-34398 Montpellier, France

3CIRAD, UMR QUALISUD University of Reunion – ESIROI, Specialty Food, PTU – 97490, France

*Corresponding Author:
Abel Hiol
University of Reunion – ESIROI
Specialty Food, PTU – 97490, France
Tel: +33 2 62 21 16 26
E-mail: [email protected]

Received date:February 04, 2015; Accepted date: March 27, 2015; Published date: April 03, 2015

Citation: Zozio S, Servent A, Hiol A, Mbeguie-A-Mbeguie D, Cosmidis L, et al. (2015) Processed Z. Mauritiana Lamk in the Formula of High Nutritional Value Cake. J Food Process Technol 6:444. doi:10.4172/2157-7110.1000444

Copyright: © 2015 Zozio S, 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.



The nutritional value of jujube fruits Ziziphus mauritiana Lamk was processed through an optimized traditional cake procedure. The characteristics of jujube fruit polysaccharides from an accession known as P3 were determined for each of the 5 ripening stages. Therefore, the content of the Alcohol Insoluble Materials, Water Soluble Polysaccharide and Galacturonic Acid was determined at each ripening stage. The degree of methylation (DM) of jujube pectins was less than 50% therefore was classified as low methoxylated pectin (LM). Using the 3rd and the 5th ripening stage, the impact of the drying and cooking was evaluated on selected nutritional characteristics, including vitamin C, total phenolics content and antioxidant capacity. Remarkably, using the fruits from the 3rd stage, the drying process decreased the vitamin C content (74.5%, p<0.05) whereas an increase of 20% (p<0.05) was observed for the cake. Interestingly, the antioxidant activity was unchanged during the drying process. In contrast, after the cooking process the phenolics content and the antioxidant capacity had both increased, by 64% and 30% (p<0.05) respectively. Overall, our results indicated that stage 3 fruits would exhibit higher nutritional qualities than stage 5 fruits. We strongly recommend stage 3 fruits of accession P3 for food applications, including jujube cake processing.


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