In this study, four pomegranate cultivars were selected in Halabja City. Their physical properties such as peel, arils, juice, seed, and juice concentrate percentage, chemical properties, and some phenolic and sugars compounds of the juices and juices concentrate was compared among all cultivars. Of all four cultivars (Wonderful, Swra hanar, Salakhani, and Kaua hanar), Wonderful and Salakhani presented the highest pH values in juice and juice concentrate and they obtained a signififcant percentage of juice concentrate, total sugars, total anthocyanin, total phenols, and ascorbic acid. Other cultivars presented also individual properties such as high phenolic compounds were studied and interesting juice concentrate percentage content (Swra hanar cultivar) and the highest arils percentage and high amounts of fructose, sucrose, glucose, and ascorbic the acid in juice and juice concentrate content (Kaua hanar cultivar) and highest juice percentage (Wonderful cultivar). Thus, this work will help pomegranate producers in selecting the extreme appropriate cultivar depending on its final utilize, especially being convenient for fresh consumption or juice concentrate.
(Tiry) Bread is a type of bread produced in northern part of Iraq (Kurdistan Region), and the normal Tiry bread is produced only from wheat flour. In this research, we have used wheat flour mixed with barely flour for both flour type, and we applied several chemical tests that include (moisture, protein, Ash, and wet and dry gluten). After making the Tiry bread by the flour, we have also applied some tests (texture test, color test, starch damage, and water absorption) in quality control laboratory at Halabja Technical College of Applied Sciences, Sulaimani Polytechnic University, in 2021. In the experiment we have applied, the results showed that the highest ratio of moisture is (14.8 %), while the lowest ratio of the Ash of WFT is (0.490 %). Then, the highest wet and dry Gluten of BFT ranged between (29.63 % - 10.22 %), and the highest starch damage percentage of BFK (8.660 %), while the highest percentage for the moisture for all bread tests of BB sample is (12.130 %), and the highest value of the bread for the hardness in WB is (285 g), and the lowest hardness for BB is (85 g).
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