PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND | ||||
Arab Universities Journal of Agricultural Sciences | ||||
Article 7, Volume 15, Issue 1, March 2007, Page 71-87 PDF (434.62 K) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/ajs.2007.14625 | ||||
View on SCiNiTO | ||||
Authors | ||||
R.M Farag Hanaa* 1; A. Abdou Zeinab1; Salama Dawlat A.1; Ibrahim Mervat A.R.1; Sror H.A.M.1; Rasha Saad* 2; Magda A Abd ElMageed2; Hoda H M. Fadel2; Nessrien M N. Yasin3; I. M Hassan3 | ||||
1Agricultural Biochemistry Dept., Fac. Agric. Ain Shams Univ., Shoubra Elkhema, Cairo, Egypt | ||||
2Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt | ||||
3Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt | ||||
Abstract | ||||
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). | ||||
Keywords | ||||
Spices; Curry; Seasoning; Volatile oil; Sensory evaluation | ||||
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