Manufacturing Parameters and Quality Characteristics of Spray Dried Jameed

Jumah, Rami; Tashtoush, Bourhan; Shaker, Reyad R.; Zraiy, A F

doi:10.1080/07373930008917747

Cited by 56 publications

(48 citation statements)

References 9 publications

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“…1). By increasing drying air temperature, the evaporation rate increases, thus the resulting powder will have a more porous structure and lower shrinkage and as a result a lower bulk density (Chegini and Ghobadian 2005;Jumah et al 2000;Walton 2000). Tuyen et al, and Mishra et al, reported the same result (Mishra et al 2014;Tuyen et al 2010).…”

Section: Bulk Densitysupporting

confidence: 62%

Optimizing spray drying conditions of sour cherry juice based on physicochemical properties, using response surface methodology (RSM)

2017

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In this study, the effects of main spray drying conditions such as inlet air temperature (100-140°C), maltodextrin concentration (MDC: 30-60%), and aspiration rate (AR) (30-50%) on the physicochemical properties of sour cherry powder such as moisture content (MC), hygroscopicity, water solubility index (WSI), and bulk density were investigated. This investigation was carried out by employing response surface methodology and the process conditions were optimized by using this technique. The MC of the powder was negatively related to the linear effect of the MDC and inlet air temperature (IT) and directly related to the AR. Hygroscopicity of the powder was significantly influenced by the MDC. By increasing MDC in the juice, the hygroscopicity of the powder was decreased. MDC and inlet temperature had a positive effect, but the AR had a negative effect on the WSI of powder. MDC and inlet temperature negatively affected the bulk density of powder. By increasing these two variables, the bulk density of powder was decreased. The optimization procedure revealed that the following conditions resulted in a powder with the maximum solubility and minimum hygroscopicity: MDC = 60%, IT = 134°C, and AR = 30% with a desirability of 0.875.

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Section: Bulk Densitysupporting

confidence: 62%

Optimizing spray drying conditions of sour cherry juice based on physicochemical properties, using response surface methodology (RSM)

2017

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“…Results of chemical composition of jameed in our study were slightly lower than those reported by Abu-Lehia [14] and within ranges found by Tawalbeh [15] and Jumah et al [16]. Abu-Lehia [14] reported that jameed from goat milk contains 9.1% moisture, 19.6% fat, 50.0% total protein, 13.0% ash and 8.1% carbohydrate.…”

Section: Chemical Composition Of Jameed During Storage Periodcontrasting

confidence: 55%

“…Tawalbeh [15] reported that jameed from sheep and goat, respectively, contain 4.7 and 5.6% acidity, 11.0 and 10.8% salt, 91.5 and 91.1% total solids, 19.7 and 31.7% fat, 51.4 and 39.3% protein, 3.1 and 3.8% non-protein nitrogen, 2.1 and 1.2% lactose, and 13.2 and 12.3% ash. Jumah et al [16] reported that the chemical composition of spray-dried jameed was in the range of 7.9-28.3% moisture, 16.9-19.6% fat and 40.2-63.4% protein.…”

Section: Chemical Composition Of Jameed During Storage Periodmentioning

confidence: 99%

Impact of Innovative Formson the Chemical Composition and Rheological Properties of Jameed

Hamad

Ismail

Menawy

2017

JNHFE

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“…Results of chemical composition of jameed in our study were slightly lower than those reported by (Abu-Lehia, 1987) and within ranges found by (Tawalbeh, 1992;Jumah et al, 2000). Abu-Lehia (1987) …”

Section: Physico-chemical Properties Of Jameed During Storage Periodcontrasting

confidence: 54%

Effect of Jameed Form on the Chemical Composition, Rheological and Microbial Properties

Hamad¹,

Ismail²,

Menawy³

2016

Journal of Food Technology Research

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Nine treatments to study the effect of jameed form (triangle, square and cylinder molds) Contribution/ OriginalityThis study is one of the very few studies in jameed and the first almost in the study of work forms of jameed and study the effect of shape on the rheological properties and chemical and microbial composition and microscopic for this product, Subsequently, add a new to this product, which is largely consumed in jordan and Egypt recently to manufacture meal "Mansaf".

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Manufacturing Parameters and Quality Characteristics of Spray Dried Jameed

Cited by 56 publications

References 9 publications

Optimizing spray drying conditions of sour cherry juice based on physicochemical properties, using response surface methodology (RSM)

Optimizing spray drying conditions of sour cherry juice based on physicochemical properties, using response surface methodology (RSM)

Impact of Innovative Formson the Chemical Composition and Rheological Properties of Jameed

Effect of Jameed Form on the Chemical Composition, Rheological and Microbial Properties

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