Impact of Jameed fortification on physicochemical, antioxidant and volatile compounds of snacks
Hussein, A., Bahgaat, W., Ibraheim, G. (2022). Impact of Jameed fortification on physicochemical, antioxidant and volatile compounds of snacks. EKB Journal Management System, 65(5), 1-11. doi: 10.21608/ejchem.2021.94512.4442
Ahmed S Hussein; Wafaa K Bahgaat; Gamil E Ibraheim. "Impact of Jameed fortification on physicochemical, antioxidant and volatile compounds of snacks". EKB Journal Management System, 65, 5, 2022, 1-11. doi: 10.21608/ejchem.2021.94512.4442
Hussein, A., Bahgaat, W., Ibraheim, G. (2022). 'Impact of Jameed fortification on physicochemical, antioxidant and volatile compounds of snacks', EKB Journal Management System, 65(5), pp. 1-11. doi: 10.21608/ejchem.2021.94512.4442
Hussein, A., Bahgaat, W., Ibraheim, G. Impact of Jameed fortification on physicochemical, antioxidant and volatile compounds of snacks. EKB Journal Management System, 2022; 65(5): 1-11. doi: 10.21608/ejchem.2021.94512.4442

Impact of Jameed fortification on physicochemical, antioxidant and volatile compounds of snacks

Egyptian Journal of Chemistry
Article 1, Volume 65, Issue 5, May 2022, Page 1-11  XML PDF (424.26 K)
Document Type: Original Article
DOI: 10.21608/ejchem.2021.94512.4442
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Authors
Ahmed S Husseinorcid 1; Wafaa K Bahgaatorcid 2; Gamil E Ibraheimorcid 3
1Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Cairo, Egypt
2Department of Dairy Science, National Research Centre, Dokki, Egypt
3Chemistry of Flavour; Aroma Department, National Research Center
Abstract
Abstract
Snacks fortified with Jameed are new candidates for use as protein supplements. The effect of the fortification of snacks with natural sources of protein such as Jameed at levels of 5%,10%, 15% and 20%, respectively on the physicochemical properties, antioxidant activity, nutritional, sensory properties and volatile compounds were determined compared to control snacks. The high levels of fortification characterized with high protein, fat, fiber and ash content. However, sensory data showed that snacks fortified with 5% Jameed recorded the highest score in sensory attributes. The results showed that the highest total phenolic content (1.29 mg/g) was found at 20% level compared to all treatments and control. The data exhibited a significant increase (P≤0.05) in antioxidant activity with the increase fortification level of snacks with Jameed. Thirty-three volatile compounds were identified in control as well as fortified snacks with Jameed at levels of 5 and 10% using GC-MS. The volatile compounds had arranged as following ; 9 (alcohols); 8 (aldehyes); 5 (ketones); 3 (esters); 3 (furans); 3 (acids) and 2 (terpenes). The data indicated that the fortification with 5% Jameed recorded the highest sensory attributes may be related to the elevation of concentrations of aldehydes especially 2-methyl propanal, 2- methyl butanal and 3- methyl butanal as characteristic volatile in snacks.
Keywords
Keywords: Fermented milk; Bakery products; Chemical composition; Antioxidant; Volatile
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