Journal of Food Processing & Technology

Abstract

Effect of Baked, Whipped and Fermentation on Antioxidant Activity in Red Raspberries

Darwesh AZ, Bayomy H and Rozan M

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.