Several commercial products have been produced from carob pods ranging from food additives to ready-to-eat foods. Examples include carob gums as food thickening agents and carob molasses as traditional sweeteners in the Middle East. During processing, carob is cut into different sizes and soaked in different reagents to yield permeates that undergoes several processing in late production stages. It has been shown that soaking in basic media (Sodium Bicarbonate 1%) yields higher brix values followed by soaking in alcohol (20%), distilled water and acidic media (Citric Acid 1%) respectively. Her we show that powder form yields significantly the highest brix value followed by small, large, mixed and medium, which did not differ significantly from each other. Moreover, no significant difference is noticed between 2 hours, 4 hours or 6 hours of soaking. Sensory analysis shows that base powder was the most favorable reagent-size interaction among all samples.
Yield, physicochemical and colorimetric characteristics of bresaola from Lebanese Baladi-goat and Awassi-sheep compared to that from beef is studied. For this purpose, defatted lean meat cuts from Beef, Baladi-goat and Awassi-sheep were collected, weighed and processed following the EU-approved guidelines for Bresaola della Valtellina. The bresaola from beef (BFB) had the significantly lowest moisture and fat content compared to Bresaola from Baladi-goat (BFG), with the values of Bresaola from Awassi-sheep (BFS) being significantly the highest. Furthermore, the protein and ash content of BFB was significantly the highest, followed by the values of BFG with content of BFS being the lowest. The pH value of BFB was significantly the lowest, while there was no difference between those of BFG and BFS. There was no significant difference in the water activities of BFB, BFG and BFS (0.848±0.002). As for the colorimetric characteristics, the ΔE value of BFB with BFG is 14.74±4.10, while that of BFB with BFS is 17.88±4.10, and that of BFG with BFS is 16.00±4.10 noting that the values did not differ significantly. The BFB and BFG Hue values did not differ significantly both being significantly larger than that of BFS. The BFB and BFG Chroma values were not significantly different while both being significantly different from that of BFS. Bresaola from raw meat (kg-Bresaola/kg-raw meat) value for beef was found to be significantly higher than that of goat, with value for sheep being significantly the highest. Consequently, the opposite was true for weight loss (%).
Laban immo (LI) is a traditional dish which mainly contains onions, meat, starch and yogurt. Based on a registered LI recipe four powdered products with Low Fat (LF) cow-, medium fat (MF) cow-, full fat (FF) cow-and FF goat-yogurt were produced and all were subjected to freeze-drying. LI with FF-cow yogurt had the significantly lowest moisture loss (ML) but the significantly highest water activity (aw). LI powder with LF cow yogurt had the significantly lowest water activity, followed by th at done with FF goat-, then with MF cow-and ended with FF cow-yogurt being the significantly highest. Concerning the pH, LI with FF goat yogurt had the significantly lowest value and the LI with MF cow yoghurt had the significantly highest value. As for protein content LI with goat yogurt had the significantly lowest value compared to LI from cow yogurt. Concerning the ash content LI with goat yogurt had the significantly highest value compared to those with cow yogurt. In this study freeze dried LI with full fat goat yogurt scored significantly the highest in the preference test followed by the LI with FF cow yogurt which was significantly higher than those with MF-and LF-cow yogurt.Triangle tests have shown that LI from natural yogurt and the reconstituted LI are sufficiently similar to be used interchangeably. Therefore, taste wise the production of LI in the powder form is possible and thus rendering it more convenient, easy to prepare and portable.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
customersupport@researchsolutions.com
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.