New Sauce Products from Some Natural Plant Sources
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1 Middle East Journal of Applied Sciences 4(1): 1-5, 2014 ISSN 2077-4613 New Sauce Products from Some Natural Plant Sources El-Sayed M. El-Saeidy; Ginat El-Sherif and Azza Abdel Hameed. K. Food Technology Research Institute . Agric. Rec. Center, Giza, Egypt ABSTRACT This study was carried out to produce new products with good ability in form (sauce) from some natural plant sources such bas red rosella (Hibiscus sabdariffal) and tamarind ( Tamarindus indicia L.) and evaluate these products. The obtained results showed that tamarind sauce (T4) was found to be the most acidic sauce compared to the others, all the samples present relatively low content of fibers and high levels of acidity, total phenols and flavonoids compounds .(T6) contain high amount of total phenols (718.75mg/100 g as Gallic acid), while total flavonoids compounds ranged from 54.4 (T3) to 171.0(T2) mg/100 g as Quercetin . pyrogallol recorded the highest amount in al treatment except (T2) and (T5), while (T2) recorded high amount of chlorogenic (95.463 mg/100g). mean while all treatments contain rosemarinic and Quercetin as flavonoids, hisperidin recorded the highest levels in all treatments. Key words: -sauce, red rosella, tamarind, phenol compounds, chlorogenic, rosemarinic. Introduction The Hibiscus sabdariffa L. (family: Malvaceae), usually named bissap, karkade or rosella is a tropical plant commonly used as local soft drink. It is highly appreciated all over the world for the particular sensation of freshness conveyed (Wang, et al. 2000 and Salvador Ferndndez-Arroyo, et al. 2011). The brilliant red color and unique flavor make it a valuable food product. The H. sabdariffa petals are potentially a good source of antioxidant agents as anthocyanins (Segura-Carretero, et al. 2008). The H. sabdariffa contains flavonoids such as hibiscitrin and hibiscetin and dried calyces contain the flavonoids gossypetine, hibiscetine and sabdaretine. It also contains alkaloids, B-sitosterol, anthocyanins, citric acid, cyaniding-3-rutinose, delhinidin, galactose, pectin, protocatechuic acid, quercetin, stearic acid and wax. Small amounts of delphinidin-3-monoglucoside, cyaniding-3- monoglucoside (chrysanthenin) and delphinidin are also present.Three water soluble polysacchaeides have been isolated from flower buds; neutral polysaccharides composed of arabinans and arabinoglactans (N Mahadevan and Pradeep, 2009). Tamarind (Tamarindus indica Linn.) is found throughout most of the `tropical regions. It is native to tropical Africa and the tree grows wild throughout the Sudan. It was introduced into India and from this Asiatic country it reached to Persian and the Arabs, who called it “tamar hindi” (Dheeraj Singh, et al. 2007).In inter tropic zone, tamarind pulp, leaves and flowers are commonly consumed in various dishes or traditional drinks due to its high nutritive and calorific value. The edible pulp of ripe fruits is used as flavoring agent in soups, jams, chutneys, sauces and juices. The fruit pulp is the richest natural source of tartaric acid and is the main acidulant used in the preparation of foods in India and other countries. Other industrial products include tamarind juice, concentrate, powder, pickles and paste (Shankarachary, 1998). More commonly, the acidic pulp is used as a favorite ingredient in culinary preparations such as curries, chutneys, sauces, ice cream, and sherbet. Tamarind pulp is rich in pectin and reducing sugars and contains significant amount of organic acids, 98% of which is tartaric acid. The main flavor compound of the pulp is 2- acetyl-furan (Dheeraj Singh, et al. 2007). The word sauce refers to a wide variety of foods around the world. In general, the word refers to any liquid or semi liquid used as a dressing for food. An application of sauce and dressing enriches food and improves its flavor and aroma. Among other uses, they serve as dressings for ice cream, waffles and cakes, snacks, French fries and fried or grilled meat (Magdalena Krystyjan, et al. 2012). No literature is readily available on the production sauces from H. sabdariffa, (red karkade) and Tamarindus indica L. (tamar hindi). This study therefore aims to:(1) investigate the possibility of producing new product with good ability in form (sauce) from some natural plant sources such as red karkade and tamar hindi and to evaluate the palatability of these products (2) determine its physical, chemical properties and sensory evaluation. Corresponding Author: El-Sayed M. El-Saeidy, Food Technology Research Institute. Agric. Rec. Center, Giza, Egypt. E-mail: [email protected] 2 Middle East j. Appl. Sci., 4(1): 1-5, 2014 Materials And Methods Materials: (1) Red rosella extract, tamarind extract , soya sauce , sucrose, mustard , garlic powder, onion powder , salt, tomato paste , black pepper powder ,clove , starch , red paprika , carry, , vinegar , black honey , olive oil , brown suger ,apple vinegar,piper cubeba ,cinnamon , spices, all used materials were purchased from local market in Giza, Egypt. (2) All used chemicals were purchased from El-Gomhoria Co. at Cairo, Egypt. Preparation of different sauces: RedU rosella sauce 1 (T1):U - 300 ml red rosella extract , 40ml soya sauce ,60 gram sucrose ,20gram mustard, 5 gram garlic powder . All the dried material and liquid material were mixed and concentrated with heat to total soluble solids not less 18%. RedU rosella sauce 2 (T2) U :- 20 ml olive oil ,two fruits of green paper, 10 gram garlic powder , 5gram salt ,60 gram brown sugars ,60 gram sucrose ,180 ml red rosella extract ,60 ml apple vinegar ,40 ml soya sauce. Heating olive oil and green pepper for 5 min then add garlic powder and cooking for 2 min, after that mixing the other ingredients and cooking at moderate heat for 15min, concentrate to TSS not less 18%. SweetU and sour sauce (T3) :-U 60 gram sucrose , 10 gram garlic powder , 5 gram black pepper powder , 5gram salt ,10 gram onion powder ,5gram all spices ,5 gram piper cubeba,60 ml vinegar 80 ml soya sauce 360 ml tamarind extract .Mixing all ingredients , concentrate with heat to TSS not less 18% . TamarU ind sauce (T4):- U 300 ml tamarind extract ,100 ml vinegar ,35gram tomato paste, 5gram cinnamon powder, 5 gram clove ,5 gram black pepper ,5 gram salt ,10 gram garlic powder , 10 gram onion powder %. Mixing all the ingredients and concentrate with heat to TSS not less18%. HotU Tamarind sauce (T5) U :- 300 ml tamarind extract ,100 ml black honey , 5 gram cinnamon powder,5gram clove, 5gram black pepper , 5 gram salt , 10 gram garlic powder, 5gram red hot paprika , 10 gram carry , 5 gram turmeric , 5 gram piper cubeba ,mixing all the components ,heating and concentrate till TSS not less 18% . AcidicU red rosella sauce (T6):U -100 gram sucrose , 5 gram salt ,10 gram garlic powder , 10 gram onion powder ,25 gram starch , 60 ml vinegar ,40 ml soya sauce, 300 ml red rosella extract .Mixing all the components except starch which add at the end of cooking , concentrate with heat till the TSS not less 18 % . Methods: Moisture content, total soluble solids (T.S.S), crude fiber, ash and total acidity (as acetic acid) were measured according to the A.O.A.C. (2000). Total phenolic compounds were determined using folin- denis reagent as described by Swain and Hillis (1959). The concentrations of flavonoids in methanol extract were measured spectrophotometrically at 440nm according to (Zhisen, 1999). Total color density (TCD) of all products (1gm was extracted by 25ml water, then filtered and the color value was measured at 420, 520 and 700nm (Somers, 1971, 1972). TCD= Abs420 + Abs520)-2 (Abs700). The pH values of all sauce products were adjusted by pH meter (Backman pH meter with glass electrode at 25oC) as described in A.O.A.C (2000). Flavonoid compounds were determined by HPLC according to the method of (Mattila et al., 2000). All the processed sauce products were organoleptically tested for their color, taste, odor and palatability using a scale from 1 to 10 and the decisions were as follows: excellent: (10); very good: (8-9); palatable: (6-7) and non. Palatable: (0-5) according to (Larmond 1970). The collected data were recorded as means and analyzed by SPSS windows (Ver. 10.1.) using one-way ANOVA and Duncan comparisons were tested to signify differences between different samples. AP. Value <0.05 was considered statistically significant. Data were expressed as means, according to (Snedecor and Cochran 1980). Results And Discussion Physiochemical constituents of the sauce products: The main component and antioxidants capacity of the different sauce products are presented in Table (1). Results of pH and total solid content (TSC) measurements on each sauce are given in Table (1). It can be seen that pH values of all sauces were in the range of 2.60 to 3.12, indicating an acidic characteristic. Treatment (4) was found to be the most acidic sauce compared to the others. On the contrary, sauce (1) was observed as the least acidic sauce. 3 Middle East j. Appl. Sci., 4(1): 1-5, 2014 TSC was significantly different amongst all sauce samples. Particularly, sauce (3) was found to possess the highest TSC (Table 1). This was consistent with the appearance of the sauce that appeared the grainiest compared to other sauces. On the other hand, sauce (1) had the lowest TSC value and revealed much smoother appearance under direct observation. Total soluble solids (TSS) are an important factor for sauce products. It is well known that the higher TSS the better well be the quality of the products. The samples present relatively low contents of fibers and high levels of titratable acidity, total phenols and flavonoid compounds. Titratable acidity was aforementioned values of pH values of those natural sauces. As expected, it was also noticed that the new natural sauces were a good source of antioxidants (total phenolic and flavonoids compounds).