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14625

PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND

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Last updated: 22 Jan 2023

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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).

DOI

10.21608/ajs.2007.14625

Keywords

Spices, Curry, Seasoning, Volatile oil, Sensory evaluation

Authors

First Name

R.M

Last Name

Farag Hanaa

MiddleName

-

Affiliation

Agricultural Biochemistry Dept., Fac. Agric. Ain Shams Univ., Shoubra Elkhema, Cairo, Egypt

Email

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City

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Orcid

-

First Name

A. Abdou

Last Name

Zeinab

MiddleName

-

Affiliation

Agricultural Biochemistry Dept., Fac. Agric. Ain Shams Univ., Shoubra Elkhema, Cairo, Egypt

Email

-

City

-

Orcid

-

First Name

Salama

Last Name

Dawlat A.

MiddleName

-

Affiliation

Agricultural Biochemistry Dept., Fac. Agric. Ain Shams Univ., Shoubra Elkhema, Cairo, Egypt

Email

-

City

-

Orcid

-

First Name

Ibrahim

Last Name

Mervat A.R.

MiddleName

-

Affiliation

Agricultural Biochemistry Dept., Fac. Agric. Ain Shams Univ., Shoubra Elkhema, Cairo, Egypt

Email

-

City

-

Orcid

-

First Name

Sror

Last Name

H.A.M.

MiddleName

-

Affiliation

Agricultural Biochemistry Dept., Fac. Agric. Ain Shams Univ., Shoubra Elkhema, Cairo, Egypt

Email

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City

-

Orcid

-

First Name

Rasha

Last Name

Saad

MiddleName

-

Affiliation

Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt

Email

-

City

-

Orcid

-

First Name

Magda

Last Name

Abd ElMageed

MiddleName

A

Affiliation

Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt

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-

City

-

Orcid

-

First Name

Hoda

Last Name

M. Fadel

MiddleName

H

Affiliation

Chemistry of Flavour and Aroma Department, National Research Centre, Cairo, Egypt

Email

-

City

-

Orcid

-

First Name

Nessrien

Last Name

N. Yasin

MiddleName

M

Affiliation

Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt

Email

-

City

-

Orcid

-

First Name

I.

Last Name

Hassan

MiddleName

M

Affiliation

Food Science Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt

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-

City

-

Orcid

-

Volume

15

Article Issue

1

Related Issue

2850

Issue Date

2007-03-01

Receive Date

2007-01-10

Publish Date

2007-03-01

Page Start

71

Page End

87

Print ISSN

1110-2675

Online ISSN

2636-3585

Article File

AJS_Volume 15_Issue 1_Pages 71-87.pdf

PDF . 445.1kB

Link

https://ajs.journals.ekb.eg/article_14625.html

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https://ajs.journals.ekb.eg/service?article_code=14625

Order

7

Type

Original Article

Type Code

668

Publication Type

Journal

Publication Title

Arab Universities Journal of Agricultural Sciences

Publication Link

https://ajs.journals.ekb.eg/

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Article

Created At

22 Jan 2023