الفهرس 
introductionOnly 14 pages are availabe for public view
 |  | from | 148 |  |  |
| | | from | 148 | | |
Abstract
ABSTRACT
Studies on production, quality and storage
of some natural beverages
Doum powder contained 10.36, 7.23, 7.29, 1.03, 19.20 and 64.55% of moisture crude protein, ash, ether extract, crude fiber and available carbohydrates, respectively. While, roselle calyces contained 10.85, 6.75, 8.61, 1.10, 13.60 and 69.94% of moisture crude protein, ash, ether extract, crude fiber and available carbohydrates, respectively. Doum powder contained 82.84, 176.55, 165.28, 1546.24 and 12.46 my/100 basis from ascorbic and, total poly phenols, flavonoids, tannins and carotenoid, respectively. While, dried roselle calyces contained 113.60, 46.50, 28.68, 76.26 and 8.32 my/100 basis from ascorbic and, total poly phenols, flavonoids, tannins and anthocyanin, respectively g (on dry weight). With respect to Doum beverage storage for 6 months indicated that T.S.S, total ash, total sugars, reducing sugars, non reducing sugars, titratable acidity ranged from 4.28 to 12.72, 3.19 to 5.54, 68.03to 76.07, 11.34 to 13.57, 54.46 to 64.73, 0.06 to 0.58%, res