scholarly journals STUDY THE QUALITY PROPERTIES, SENSORY EVALUATION AND VOLATILE COMPONENTS OF OLIVE OIL IN SAUDI ARABIA

2014 ◽  
Vol V (09) ◽  
pp. 5-14
Author(s):  
Basuny M. AM AMANY ◽  
Al–Marzouq A. MALIHA MALIHA
Keyword(s):  
Saudi Arabia ◽  
Olive Oil ◽  
Sensory Evaluation ◽  
Volatile Components ◽  
Quality Properties

Influence of the fatty acid profile on the volatile components of virgin olive oil subjected to thermal stress

2021 ◽  
Author(s):  
Sonia Tomé‐Rodríguez ◽  
Carlos A Ledesma‐Escobar ◽  
José M Penco‐Valenzuela ◽  
Feliciano Priego‐Capote
Keyword(s):  
Thermal Stress ◽  
Fatty Acid ◽  
Olive Oil ◽  
Fatty Acid Profile ◽  
Virgin Olive Oil ◽  
Volatile Components

scholarly journals Effect of Replacing Partial of Wheat Flour by Lentil Powder on Quality Properties of Laboratory Bread

2012 ◽  
Vol 9 (3) ◽  
pp. 406-410
Author(s):  
Baghdad Science Journal
Keyword(s):  
Chemical Analysis ◽  
Sensory Evaluation ◽  
Wheat Flour ◽  
Lens Culinaris ◽  
External Layer ◽  
Quality Properties ◽  
White Flour ◽  
And Storage ◽  
Storage Properties

This investigation was carried out to examine the effect of replacing partial of flour by dried Lentils (Lens culinaris) to white flour in different percentages on the chemical, sensory and storage properties of the Laboratory bread. The results revealed that replacing 0% than wheat flour by lentil powder (1) control was high significan than the replacing 25 and 35% than wheat flour by lentil powder ( 4 and 5) in flavor and chewiness . The results of sensory evaluation showed that replacing 4 were high significan different than that of replacing 1 in external layer colour. Other replacing percentages, however, did not show significant differences of in comparison with control . In regards with chemical analysis of Iron and copper, it was increased as replacing percentages increased of the bread. Regarding replacig 5% (2 ) than wheat flour by lentil powder gained higher score of overall acceptance than other replacing percentages . Replacing 5 gained higher score of overall acceptance than replacing 15% (3) and 4 . It can be concluded that the best replacing from the overall acceptance of bread was 5% than wheat flour by lentil powder ,and retained its softness and flavor at - 8°c for 7 days in comparison with replacing 1 . and replacing in 5 that the best from the overall acceptance in comparison with replacing in 3 and 4 . and in percentages of Iron and copper in comparison with other replacing percentages It may be concluded that anemia people can get from consumption of this bread which is acceptable when 35 % powders were added.

scholarly journals Qualitative properties of pasta enriched with celery root and sugar beet by-products

2018 ◽  
Vol 36 (No. 1) ◽  
pp. 66-72 ◽  
Author(s):  
Lucia Minarovičová ◽  
Michaela Lauková ◽  
Zlatica Kohajdová ◽  
Jolana Karovičová ◽  
Dominika Dobrovická ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Water Absorption ◽  
Sensory Evaluation ◽  
Rheological Parameters ◽  
Qualitative Properties ◽  
Quality Properties ◽  
Beet Pulp ◽  
Dough Development Time ◽  
Addition Level

The effects of wheat flour replacement at different levels (5, 7.5, 10, and 20%) by celery root and sugar beet pulp powder on rheological parameters and quality properties of enriched pasta were studied. Sensory evaluation was also investigated. Incorporation of fibre powders increased water absorption and prolonged dough stability and dough development time. Enriched pasta had higher moisture content than control pasta. Addition of fibre powders also modified the cooking quality of pasta (cooking loss and water absorption were increased and optimal cooking time was reduced). Moreover cooked pasta with the higher addition level of celery root powder was characterised by higher intensity of vegetable taste and had pleasant flavour and colour. Sensory evaluation showed that pasta with the addition of 7.5% celery root powder was the most acceptable for assessors.

scholarly journals Identification of Floral Fragrances and Analysis of Fragrance Patterns in Herbaceous Peony Cultivars

2018 ◽  
Vol 143 (4) ◽  
pp. 248-258 ◽  
Author(s):  
Chaowei Song ◽  
Qi Wang ◽  
Jaime A. Teixeira da Silva ◽  
Xiaonan Yu
Keyword(s):  
Sensory Evaluation ◽  
Aromatic Compounds ◽  
Hierarchical Cluster ◽  
Gas Chromatography Mass Spectrometry ◽  
Volatile Components ◽  
Herbaceous Peony ◽  
Phenylethyl Alcohol ◽  
Evaluation Scores ◽  
Flower Fragrance ◽  
First Time

Thirty herbaceous peony (section Paeonia of the genus Paeonia) cultivars were divided into four groups (no fragrance, light fragrance, medium fragrance, or intense fragrance) based on their sensory evaluation scores. Using dynamic headspace sampling (DHS) and automatic thermal desorption–gas chromatography/mass spectrometry (ATD-GC/MS), 130 volatile organic components were detected in these 30 cultivars and a total of 72 compounds were identified as scent components. The main compounds were phenylethyl alcohol, β-caryophyllene, linalool, (R)-citronellol, and nerol. Selecting α-pinene as the standard, the volatile components of these cultivars were quantitatively analyzed. By combining the sensory evaluation scores and the results of quantitative analysis, we found that ‘Going Bananas’, ‘Cream Delight’, ‘Zhu Sha Pan’, ‘Qiao Ling’, ‘Duchess de Nemours’, and ‘Yang Fei Chu Yu’ displayed an intense fragrance and, thus, had relatively high commercial value for the flower fragrance industry. ‘Red Magic’, ‘Joker’, ‘Fairy Princess’, ‘Lovely Rose’, ‘Carina’, and ‘Etched Salmon’ were excluded from the hierarchical cluster of aromatic compounds and the analysis of fragrance patterns because of the low amount of fragrance they released and poor sensory evaluation results. Based on a cluster analysis, assessment of the major aromatic compounds, and the results of sensory evaluation, the remaining 24 cultivars were divided into five fragrance patterns for the first time: woody scent [cluster I (major fragrance β-caryophyllene)], fruity scent [cluster II (phenylethyl alcohol)], lily scent [cluster III (linalool)], rose scent {cluster IV [(R)-citronellol]}, and an orange blossom scent [cluster V (nerol)].

Bitter Taste of Virgin Olive Oil: Correlation of Sensory Evaluation and Instrumental HPLC Analysis

1989 ◽  
Vol 54 (1) ◽  
pp. 68-70 ◽  
Author(s):  
F. GUTIÉRREZ ◽  
M.A. ALBI ◽  
R. PALMA ◽  
J.J. RIOS ◽  
J.M. OLÍAS
Keyword(s):  
Olive Oil ◽  
Sensory Evaluation ◽  
Hplc Analysis ◽  
Bitter Taste ◽  
Virgin Olive Oil

scholarly journals The use of olive oil for skin health in a Saudi population: a cross-sectional study

2021 ◽  
Author(s):  
Faisal Alnemer ◽  
Raed Aljohani ◽  
Abdulrahman Alajlan ◽  
Mohammad Aljohani ◽  
Ibrahim Alozaib ◽  
...  
Keyword(s):  
Saudi Arabia ◽  
Olive Oil ◽  
Knowledge Score ◽  
Female Gender ◽  
Cross Sectional Study ◽  
Average Score ◽  
Attitude Score ◽  
Educational Organizations ◽  
Sectional Study ◽  
Cross Sectional

The use of topical olive oil (OO) for skin health is common among Saudis and worldwide. Therefore, this cross-sectional study is aimed at assessing the use of topical OO for skin health among Saudis in Riyadh, Saudi Arabia. The questionnaire was administered to Saudis at four different malls in Riyadh, Saudi Arabia. A total of 401 participants were enrolled in the study. The results showed that the average knowledge score of the participants was 3.4±0.3 (out of 5) and 87% had fair knowledge. The top source of knowledge among the participants was friends/relatives. In the attitude section, the average score was 4.1±0.5 (out of 5). Females had a higher attitude score 4.2±0.5 as compared to males 4±0.5 (P=0.03). The most common reason for using topical OO among the participants was skin moisturizing (73%). Female gender was the only significant factor associated with the use of topical OO (P < 0.001). The use of topical OO for skin health is highly prevalent in Riyadh, Saudi Arabia. Therefore, more awareness of the benefits and adverse effects of topical OO use is required especially from health educational organizations. The preliminary results of this study suggest further research with a larger sample in an academic setting across the nation.

scholarly journals Effect of transglutaminase on quality properties of fresh cheese

2021 ◽  
Vol 8 (4) ◽  
pp. 44-53
Author(s):  
Pham et al. ◽  
Keyword(s):  
Reaction Time ◽  
G Protein ◽  
Sensory Evaluation ◽  
Enzyme Concentration ◽  
Solid Content ◽  
Total Solid Content ◽  
Quality Properties ◽  
Evaluation Score ◽  
Fresh Cheese ◽  
The Impact

Graph Microbial transglutaminase (MTGase) is an enzyme widely used in the food industry. In this study, MTGase had been applied to produce fresh cheese made from whole milk powder. To evaluate the impact of factors in reconstituted milk under the treatment of MTGase, a set of 18 experiments was conducted. Besides, a response surface methodology (a central composite design) was applied to evaluate the quality properties of fresh cheese according to the objective functions of hardness, yield, protein content, total solid content, and sensory evaluation score. In detail, enzyme concentration (0.6-3.0U/g protein), reaction temperature (30-60°C), and reaction time (1.5-6.0h) were three factors used in this model. The results showed that all these functions reached the optimal values at treated temperature, reaction time, and enzyme concentration of 36.14°C, 4.53h, and 2.59U/g protein, respectively. Furthermore, scanning electronic micrographs also showed that the network structure of the experimental products became more uniform under enzymatic treatment. The quality properties of fresh cheese (sensory evaluation score, syneresis, acidity, and the total number of lactic acid bacteria) met the CODEX STAN 243-2003 revised 2010 for the fermented milk products. Generally, following 28 days of storage, the quality properties of fresh cheese samples are stable.

scholarly journals A Linguistic Multigranular Sensory Evaluation Model for Olive Oil

2008 ◽  
Vol 1 (2) ◽  
pp. 148
Author(s):  
Luis Martinez ◽  
Macarena Espinilla ◽  
Luis G. Perez
Keyword(s):  
Olive Oil ◽  
Sensory Evaluation ◽  
Evaluation Model
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