Characterization and Sensory Evaluation of Pomegranate Molasses Fortified with Wheat Germ

Al‐Marazeeq, Khaled M.; Abdulluh, Mai A.; Angor, Malak

doi:10.19026/ajfst.13.4445

Cited by 4 publications

(3 citation statements)

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“…Proximate analysis of DC and GDC treatments, as shown in Table 2, indicated that protein and ash contents significantly (p0.05) increased in dark chocolate by addition of WG which is due to high contents of these two valuable constituents in WG as found in our study (Al-Marazeeq et al, 2017). Fat significantly (p0.05) decreased by the addition of 10% WG from 31.3% to 28%, while moisture and total carbohydrates contents not significantly (p0.05) changed.…”

Section: Proximate Composition Of Dark Chocolatessupporting

confidence: 70%

Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ

Al‐Marazeeq¹

2018

AJFST

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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 (p0.05) increased by the addition of WG, whereas fat content significantly (p0.05) decreased, moisture and total carbohydrates were (p0.05) 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 (p0.05) 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.

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Section: Proximate Composition Of Dark Chocolatessupporting

confidence: 70%

Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ

Al‐Marazeeq¹

2018

AJFST

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“…They must also be used in limited quantities, so they are used in low concentrations and so that they do not affect the flavour, smell and color. And prolonging their storage period and eliminating microorganisms or stopping their growth [7], so the interest nowadays in using plants has increased significantly because they contain chemical compounds and antioxidants that are considered effective compounds such as Rutin [8]. Catechin, Epicatechin, etc.…”

Section: Introductionmentioning

confidence: 99%

Study of the Inhibitory Activity of Grape Seeds Against Meat Spoilage Microorganisms

Abdullah

2024

IOP Conf. Ser.: Earth Environ. Sci.

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In the current study, grape seed oil was extracted using a Clavanger device, the active chemical compounds in it were identified using GC-MS technology, and the physical and chemical properties of the oil were studied. The oil extraction rates were 14.53%, the refractive index value was 1.4957, and the specific density was 0.855. The oil also showed complete solubility. In organic solvents and insoluble in water, the qualitative chemical detection showed that grape seed oil contains flavonoids, glycosides and resins. A negative result was also observed for the detection of saponins, alkaloids and tannins. The active chemical compounds were identified using GC-MS technology and it was found that the oil contains 18 compounds and the highest percentage was Palmitoleic acid methyl ester compound, which amounted to 37.79%, and a number of other compounds at rates of (25.65, 8.08, 8.03) %, respectively. Myrisic acid methyl ester, Lauric acid, methyl ester, cis-10-heptadecanoic acid, methyl ester increasing the concentration of the oil also led to an increase in the ability to inhibit bacteria. The highest percentage of growth inhibition when using a concentration of 80% was against the bacteria Klebsiella pnemoniae, as the diameter of inhibition reached 48 mm at a concentration of 80%, and complete inhibition of Pseudomonas aeruginosa. As for Escherichia coli, the diameter of inhibition reached 36 mm and the diameter of inhibition reached 36 mm. The inhibition was 34 and 30 mm for both Micrococcus roseus and Staphylococcus aureus.

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“…The cookie appears to be larger with a smoother chewier texture compared to a biscuit (Chinma & Gernah, 2007). Cookies are ready-to-eat and costeffective food products having longer shelf life (Alka et al, 2017;Al-Marazeeq & Angor, 2017). The refined flour contains higher starch and lower dietary fiber and minerals content, resulting in low protein, fat, and mineral content in cookies (Chappalwar et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies

Maskey

Paudel²,

Shrestha

2021

Himalayan J. Sci. Technol.

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The study aimed to determine the potential of oats and malted barley flours incorporation on cookie making. D-optimal mixture design was employed for formulating the recipe of cookies. Seven different formulations of recipe containing oats flour: malted barley flour: wheat flour in the ratio of 20:25:55, 15:30:55, 13:32:55, 10:35:55, 7:38:55, 5:40:55 and 100:0:0 was prepared. The prepared cookies were subjected to sensory evaluation for consumer acceptability and the data obtained were statistically analyzed using two-way ANOVA (no blocking) at a 5% level of significance. From the mean sensory scores, the formulation 10:35:55 was selected as the optimized formulation and subjected to proximate analysis. The optimized cookies were significantly (p<0.05) superior in the case of protein (7.50%), fat (22.93%), fiber (2.90%), and ash content (0.97%) to wheat cookies (6.43%, 18.83% 0.83% and 0.41% respectively) as seen higher in oats and malted barley flours than wheat flour. The calcium content was found to be significantly (p<0.05) higher in optimized cookies (35.3 mg/100g) than wheat cookies (18.40 mg/).

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Characterization and Sensory Evaluation of Pomegranate Molasses Fortified with Wheat Germ

Cited by 4 publications

References 0 publications

Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ

Evaluation of Proximate Composition and Sensory Attributes of Dark Chocolate Fortified with Wheat Germ

Study of the Inhibitory Activity of Grape Seeds Against Meat Spoilage Microorganisms

Effect of Incorporation of Oats and Malted Barley Flours on the Quality of Cookies

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