This work aimed at determining the maximum acceptable level of wheat germ that can be added to one of homemade biscuits in Jordan, studying some chemical and sensory properties of this product, moreover, studying the effect of storage time after two months at room temperature on the sensory parameters of this product. The results showed that the addition of wheat germ in biscuit making at level of 20% (w/w) enhanced the nutritional value by increasing protein and total mineral content, as well as decreasing fat, total carbohydrates and total calories. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage.
The aim of this study is to characterize Dark Chocolate (DC) fortified with the Wheat Germ (WG) and to study the effect of standard storage for two months on sensorial properties. Preliminary studies showed that the best combination of WG is 10%. Proximate analysis showed that protein and total minerals contents of dark chocolate significantly (p0.05) increased by the addition of WG, whereas fat content significantly (p0.05) decreased, moisture and total carbohydrates were (p0.05) similar. As a result total calories gained from ingestion of dark chocolate decreased by 20.5 Cal/100 g. Appearance and color sensory attributes were ranked as "like very much" for both control (DC) and 10% added WG (GDC) treatments. Melt in mouth, texture, flavor, taste and overall acceptability were ranked as "like moderately" for GDC in comparison to "like very much" for DC. Storage for two months doesn't affect (p0.05) all the sensory attributes. It can be concluded that 10% GDC can involve as a nourishing source to replace the DC as evidenced by their higher protein and minerals contents and its acceptance by the taste panel.
Background and objectives Bread is a staple food that is widely consumed worldwide. The present study aimed to evaluate the use of sumac extract as a natural and functional improver on the quality attributes of wheat pan bread. Water sumac extracts were prepared at different sumac powder: water concentrations (w:v; 0.5%, 1%, 1.5%, 3%, and 5%) and then used in kneading of the dough and compared to the control dough kneaded with only water. Findings The rheological properties of the dough were measured using farinograph and extensograph, and these properties that include water absorption, development time, consistency, stability, softening, farinograph quality numbers, dough energy, resistance, maximum height, ratio R50/E, and ratio max significantly (p < 0.05) increased by using sumac extracts, while in contrast the dough extensibility decreased. An unexpected increase in bread volume index was obtained, which ranged from 108.87% to 154.84%, compared to the volume of control bread. Lightness (L*) and yellowness (b*) of the crust and crumb significantly (p < 0.05) decreased, while redness (a*) increased. The organoleptic preferences of the bread significantly increased as the concentration of sumac extract increased, except for a slight decrease in crumb color preference due to the reddish color. These improvements in pan bread characteristics could be attributed to extractable organic acids, polyphenols, tannins, and anthocyanins from sumac contributing to the strength of the gluten network. Conclusions Water sumac extracts at levels from 0.5% to 5% significantly enhanced the quality and pan bread parameters of the all‐purpose wheat flour dough. Significance and novelty The use of sumac extract as a natural and GRAS method to improve pan bread formulation could be beneficial both to the baking industry and to general health.
This study was carried out to investigate the effect of nitrite concentration, and abused chilling temperature against proper chilling temperature on the chemical, microbiological and shelf life of roast beef stored at 4˚C and 12˚C. Three roast beef treatments were formulated to investigate the effect of nitrite concentration (0.006%, 0.012% and 0.018%) and abused chilling temperature (12˚C) against control treatment (0.026% nitrite and storage at 4˚C) on the chemical, microbiological and shelf life. Results showed that roast beef containing 0.026% nitrite and stored at 4˚C for 25 days had the lowest thiobarbituric acid (TBA) value while the highest TBA values were in the treatment containing 0.006% added nitrite, stored at 12˚C. The aerobic plate count, Enterobacteriaceae, lactic acid bacteria (LAB), and spore former count were increased throughout the storage period which was lower in 0.026% and 0.018% containing nitrite treatments while higher in other two treatments. The lowest percentage of nitrite losses during storage was in the samples having 0.026% added nitrite to roast beef. The results emphasized the risk of abused temperature and the importance of keeping this product under efficient and consistent refrigeration during storage and the use of high nitrite concentration to protect it and elongate its shelf life.
Improving the quantity and quality of olive oil extraction is considered crucial for producers not only in Jordan but also worldwide. The present study aimed to enhance olive oil yield from olive fruits without compromising its quality by applying an enzymatic treatment technique during the malaxation stage of the oil extraction process. The enzymes that were used in this study were cellulase, pectinase, and a mixture of both enzymes at a ratio of (1:1). Each of the enzymes and there mixture was added at concentrations of 0.02 %, 0.04 % 0.06 %, 0.08 %, 0.10 %, and 0.12 % (w/w). Two Jordanian olive cultivars, Nabali Baladi (NB) and Nabali Muhassan (NM), in their immature state, were selected for the enzymatic treatment. The olive oil yield increased significantly (P < 0.05) after the enzymatic treatment. The increments in yield were 4.38 % (at an enzymatic concentration of 0.08 %), 3.29 % (at 0.1 %), and 5.25% (at 0.12 %) for NB treated with cellulase, pectinase, and 1:1 cellulase/pectinase, respectively. The increments in oil yield were 4.08 % (at 0.1%), 3.09 % (at 0.12%), and 4.5 (at 0.08%) for NM treated with cellulase, pectinase, and 1:1 cellulase/pectinase, respectively. The percent increments were significantly (P < 0.05) higher for NB than for NM. The quality parameters in terms of acidity, peroxide values, and UV-extinction coefficients at 232 and 270 nm were not significantly affected in any of the treatment groups when compared to those of control samples. The content of phenolic compounds, α-tocopherols, chlorophylls, and carotene was significantly higher (P < 0.05) in both oils in all enzymatic treatments than in the control, resulting in increased oxidative stability, as revealed by Rancimat analyses.
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