الفهرس 
Novel plant polysaccharides for potential technological applications in some dairy productsOnly 14 pages are availabe for public view
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Abstract
In food industry, the processing of vegetables and fruits produces huge amounts of waste. The management of these wastes is a very important issue for the food industry, which is an important sector in the world economy. New biotechnologies allow recycling of these wastes for high value-added products. It is thought that these wastes contain valuable molecules with potential technological application such as polysaccharides. The technological importance of polysaccharides is attributed to their distinct physicochemical properties such as their ability to emulsify, bloating, thickening, adhesion, stabilization and other important characteristics for food manufacturer. Polysaccharides also have many medical applications, for example their ability to act as antioxidants, anti-tumors, antibacterial and antiviral as well as their ability to reduce blood cholesterol levels and important other properties. Due to these many technological and health benefits of polysaccharides, this study aimed to extract polysaccharides from different plant residues and study their interaction with milk protein and then use them to manufacture functional yoghurt by adding them to the milk prepared for the industry low yoghurt in its fat content. The study included three sets of experiments as follows:
1- Extraction of polysaccharides from some plant wastes
Polysaccharides were extracted from wastes of processing of some vegetables, including okra, Jew’s-mallow and pea using four different methods, including extraction by water with heating or microwave and extraction by alkaline or lactic acid. The percentage of polysaccharides in each extract was determined in order to select the best extraction method.
The results revealed that:
- Extraction of polysaccharides by alkali increased significantly by increasing the concentration of alkali solution from 0.2 to 0.8 mole. While increasing the concentration to 1.0 mole led to significant decrease in the amount of extracted polysaccharides from different plant wastes. The percentages of polysaccharides extracted from pea, okra and Jew’s-mallow wastes using 0.8 mole of sodium hydroxide were 17.1, 25.1 and 12.0%, respectively of total extracted dry matter and decreased to 7.5, 14 and 9.3 % by increasing concentration of sodium hydroxide to 1.0 mole.