Technological and Microbiological Studies on Jew's Mallow Stems

摘要

Jew's mallow leaves vegetable produced a high yield of Jew's mallow stems (70%). To utilize this residue a fiber gel powder was produced to use as technological utilization. Also, the effect of this residue as antimicrobial agent was studied by its inhibition on some microorganisms. A high concentration of cellulose was found by carrying out the chemical analysis on dried Jew's mallow stems and fiber gel powder, also by identification of sugar of fiber gel powder, sucrose, glucose, arabinosc, glyccrol and manitol were found. The alcohol insoluble residue (AIR) of dried Jew's mallow stems was more than fiber gel powder while the water holding capacity (WHC) of fiber gel powder was higher than Jew's mallow stems. The soluble dietary fiber was very low in both products but in soluble dietary fiber was high (57.86% of dried Jew's mallow and 81.89% of fiber gel powder). By studying the effect of juice extract and powder of Jew's mallow stems as antimicrobial agent it was found that good inhibition against A. niger and A. flaws by using 2.0g powder/100ml media and juice extract (60μl) from stems led to inhibit E. coli and B. subtilus. A lower turbidity of Geoirium candidum, Saccharomyces cerevisiae and E.coli was observed by using juice extract from Jew's mallow stems (juice extract by hot water) and dried powder of Jew's mallow stems.