IDEAS home Printed from https://ideas.repec.org/a/ags/ajfand/340647.html
   My bibliography  Save this article

Physicochemical And Sensory Properties Of Jameed Enriched With Orange Albedo And Apple Peel Powder

Author

Listed:
  • Angor, MM

Abstract

Jameed is a dried fermented milk product with long shelf life and can be stored for several months at room temperature (15-30⁰ C) without deterioration or affecting its functional, biological and nutritional values. Mansaf contains high amount of fat, which comes from the meat and ghee or oil, which is added to it. The aim of this study was to determine the effect of adding apple peel powder and orange albedo powder at different percentages (3%, 5% and 7%), as sources of dietary fiber, on physicochemical (protein, fiber, ash content and wettability, and separation layer content), and sensory properties of jameed. This is the first study that addresses adding fiber to jameed to reduce the risk of life-style diseases. The results showed that all treatments of apple peels and orange albedo used for jameed were effective in increasing the protein, fiber, ash content and wettability when compared with the control. The highest treatment that significantly increased these parameters was 7% for both apple peels and orange albedo treatments. All percentage concentrations of orange albedo and apple peel treatments significantly (p ≤ 0.05) decreased the separation layer when compared to the control. The most effective treatment in decreasing the separation layer (20%) was the 7% apple peel treatment when compared to control. When comparing orange albedo treatments with apple peels treatments of jameed, results showed that orange albedo treatments at all levels increased the wettability better than apple peels. Sensorial characteristics of jameed treated with apple peels and orange albedo as sources of fiber were attractive to the consumers. The sensory attributes of jameed including appearance, color, flavor, taste, texture, consistency and overall acceptability were significantly improved (p ≤ 0.05) by adding orange albedo and apple peel at different percentages (3%, 5%, and 7%). When comparing apple peel and orange albedo treatments for jameed in all scores, there were no significant differences in overall acceptability scores between them.

Suggested Citation

  • Angor, MM, 2023. "Physicochemical And Sensory Properties Of Jameed Enriched With Orange Albedo And Apple Peel Powder," African Journal of Food, Agriculture, Nutrition and Development (AJFAND), African Journal of Food, Agriculture, Nutrition and Development (AJFAND), vol. 23(2), January.
  • Handle: RePEc:ags:ajfand:340647
    DOI: 10.22004/ag.econ.340647
    as

    Download full text from publisher

    File URL: https://ageconsearch.umn.edu/record/340647/files/Angor.pdf
    Download Restriction: no

    File URL: https://libkey.io/10.22004/ag.econ.340647?utm_source=ideas
    LibKey link: if access is restricted and if your library uses this service, LibKey will redirect you to where you can use your library subscription to access this item
    ---><---

    Corrections

    All material on this site has been provided by the respective publishers and authors. You can help correct errors and omissions. When requesting a correction, please mention this item's handle: RePEc:ags:ajfand:340647. See general information about how to correct material in RePEc.

    If you have authored this item and are not yet registered with RePEc, we encourage you to do it here. This allows to link your profile to this item. It also allows you to accept potential citations to this item that we are uncertain about.

    We have no bibliographic references for this item. You can help adding them by using this form .

    If you know of missing items citing this one, you can help us creating those links by adding the relevant references in the same way as above, for each refering item. If you are a registered author of this item, you may also want to check the "citations" tab in your RePEc Author Service profile, as there may be some citations waiting for confirmation.

    For technical questions regarding this item, or to correct its authors, title, abstract, bibliographic or download information, contact: AgEcon Search (email available below). General contact details of provider: https://www.ajfand.net/ .

    Please note that corrections may take a couple of weeks to filter through the various RePEc services.

    IDEAS is a RePEc service. RePEc uses bibliographic data supplied by the respective publishers.