Preparation and Study of Physiochemical Properties of New Vinegar and Herbs Flavor Powder | ||||
| Egyptian Journal of Chemistry | ||||
| Article 2, Volume 65, Issue 4, April 2022, Page 9-12 PDF (460.54 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2021.81597.4036 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Mahmood Fahad  
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| Medical Laboratory Techniques Department, Kufa Technical Institute, Al-Furat Al-Awsat Technical University, Kufa, Iraq. | ||||
| Abstract | ||||
| Most of the flavors depend on natural spices to add distinctive flavors, odor, and colors to snack foods, in addition to the many uses of spices in medicine fields, cosmetics, and perfumes. A group of six new food flavors was prepared from vinegar and herb flavor powder. The prepared flavors were based on vinegar liquid as a basic raw material for these flavors with a group of natural herbs as mint, thyme, rosemary, oregano, parsley, and dill. Some physicochemical properties of the prepared flavors were measured as moisture%, Ash %, pH, and total acidity %, in addition to the microbial test. The prepared products were of high quality regarding properties, taste, color, and flavor. | ||||
| Keywords | ||||
| Vinegar; Herbs and spices; Applications; Flavors; Snack food | ||||
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