PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND
Combinations of different spices were used at variable concentrations in the preparation of vari-ous curry blends. The sample showed the highest sensory attributes in comparison with control cur-ry sample was compounded with different spices, onion and garlic at variable concentrations in cor-respon...
| Main Authors: | , , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2007-03-01
|
| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_14625_9ffa0ee280b054079d81c6b52776cb31.pdf |
| _version_ | 1797269678058373120 |
|---|---|
| author | R.M Farag Hanaa A. Abdou Zeinab Salama Dawlat A. Ibrahim Mervat A.R. Sror H.A.M. Rasha Saad Magda Abd ElMageed Hoda M. Fadel Nessrien N. Yasin I. Hassan |
| author_facet | R.M Farag Hanaa A. Abdou Zeinab Salama Dawlat A. Ibrahim Mervat A.R. Sror H.A.M. Rasha Saad Magda Abd ElMageed Hoda M. Fadel Nessrien N. Yasin I. Hassan |
| author_sort | R.M Farag Hanaa |
| collection | DOAJ |
| description | Combinations of different spices were used at variable concentrations in the preparation of vari-ous curry blends. The sample showed the highest sensory attributes in comparison with control cur-ry sample was compounded with different spices, onion and garlic at variable concentrations in cor-responding seasoning blend. The oleoresin of the seasoning blend that possessed the highest quality scores was prepared and subjected to freeze drying process after dispersion on suitable carrier. The flavour contribution percentages of the character-istic notes; light sweet top, medium aromatic, full boiled spicy and pungent spicy were calculated for each curry and seasoning blends. The hydro dis-tilled (HD) oils of the selected curry and its con-stituents were subjected to GC-MS analysis. The results revealed the high contribution of the com-ponents possess spicy note in the raw curry sam-ple. The components possess pungent notes showed less representation. β-Caryophellene was the major compounds in the HD oil of raw season-ing blends followed by δ-carene and ar-turmenone. The qualitative and quantitative varia-tion in the volatile compounds separated from the HD oil of the freeze dried sample may be attribut-ed to the interaction between such components and the used carrier (10% maltodextrin in water). |
| first_indexed | 2024-04-25T01:52:11Z |
| format | Article |
| id | doaj.art-94aedb24a9b44b9597dad6797c5cb455 |
| institution | Directory Open Access Journal |
| issn | 1110-2675 2636-3585 |
| language | Arabic |
| last_indexed | 2024-04-25T01:52:11Z |
| publishDate | 2007-03-01 |
| publisher | The Union of Arab Universities |
| record_format | Article |
| series | Arab Universities Journal of Agricultural Sciences |
| spelling | doaj.art-94aedb24a9b44b9597dad6797c5cb4552024-03-07T17:47:44ZaraThe Union of Arab UniversitiesArab Universities Journal of Agricultural Sciences1110-26752636-35852007-03-01151718710.21608/ajs.2007.1462514625PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLENDR.M Farag Hanaa0A. Abdou Zeinab1Salama Dawlat A.2Ibrahim Mervat A.R.3Sror H.A.M.4Rasha Saad5Magda Abd ElMageed6Hoda M. Fadel7Nessrien N. Yasin8I. Hassan9Agricultural Biochemistry Dept., Fac. Agric. Ain Shams Univ., Shoubra Elkhema, Cairo, EgyptAgricultural Biochemistry Dept., Fac. Agric. Ain Shams Univ., Shoubra Elkhema, Cairo, EgyptAgricultural Biochemistry Dept., Fac. Agric. Ain Shams Univ., Shoubra Elkhema, Cairo, EgyptAgricultural Biochemistry Dept., Fac. Agric. Ain Shams Univ., Shoubra Elkhema, Cairo, EgyptAgricultural Biochemistry Dept., Fac. Agric. Ain Shams Univ., Shoubra Elkhema, Cairo, EgyptChemistry of Flavour and Aroma Department, National Research Centre, Cairo, EgyptChemistry of Flavour and Aroma Department, National Research Centre, Cairo, EgyptChemistry of Flavour and Aroma Department, National Research Centre, Cairo, EgyptFood Science Department, Faculty of Agriculture, Ain Shams University, Cairo, EgyptFood Science Department, Faculty of Agriculture, Ain Shams University, Cairo, EgyptCombinations of different spices were used at variable concentrations in the preparation of vari-ous curry blends. The sample showed the highest sensory attributes in comparison with control cur-ry sample was compounded with different spices, onion and garlic at variable concentrations in cor-responding seasoning blend. The oleoresin of the seasoning blend that possessed the highest quality scores was prepared and subjected to freeze drying process after dispersion on suitable carrier. The flavour contribution percentages of the character-istic notes; light sweet top, medium aromatic, full boiled spicy and pungent spicy were calculated for each curry and seasoning blends. The hydro dis-tilled (HD) oils of the selected curry and its con-stituents were subjected to GC-MS analysis. The results revealed the high contribution of the com-ponents possess spicy note in the raw curry sam-ple. The components possess pungent notes showed less representation. β-Caryophellene was the major compounds in the HD oil of raw season-ing blends followed by δ-carene and ar-turmenone. The qualitative and quantitative varia-tion in the volatile compounds separated from the HD oil of the freeze dried sample may be attribut-ed to the interaction between such components and the used carrier (10% maltodextrin in water).https://ajs.journals.ekb.eg/article_14625_9ffa0ee280b054079d81c6b52776cb31.pdfspicescurryseasoningvolatile oilsensory evaluation |
| spellingShingle | R.M Farag Hanaa A. Abdou Zeinab Salama Dawlat A. Ibrahim Mervat A.R. Sror H.A.M. Rasha Saad Magda Abd ElMageed Hoda M. Fadel Nessrien N. Yasin I. Hassan PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND Arab Universities Journal of Agricultural Sciences spices curry seasoning volatile oil sensory evaluation |
| title | PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND |
| title_full | PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND |
| title_fullStr | PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND |
| title_full_unstemmed | PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND |
| title_short | PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND |
| title_sort | preparation and flavour evaluation of high quality freeze dried seasoning blend |
| topic | spices curry seasoning volatile oil sensory evaluation |
| url | https://ajs.journals.ekb.eg/article_14625_9ffa0ee280b054079d81c6b52776cb31.pdf |
| work_keys_str_mv | AT rmfaraghanaa preparationandflavourevaluationofhighqualityfreezedriedseasoningblend AT aabdouzeinab preparationandflavourevaluationofhighqualityfreezedriedseasoningblend AT salamadawlata preparationandflavourevaluationofhighqualityfreezedriedseasoningblend AT ibrahimmervatar preparationandflavourevaluationofhighqualityfreezedriedseasoningblend AT srorham preparationandflavourevaluationofhighqualityfreezedriedseasoningblend AT rashasaad preparationandflavourevaluationofhighqualityfreezedriedseasoningblend AT magdaabdelmageed preparationandflavourevaluationofhighqualityfreezedriedseasoningblend AT hodamfadel preparationandflavourevaluationofhighqualityfreezedriedseasoningblend AT nessriennyasin preparationandflavourevaluationofhighqualityfreezedriedseasoningblend AT ihassan preparationandflavourevaluationofhighqualityfreezedriedseasoningblend |