Farag Hanaa, R., Zeinab, A., Dawlat A., S., Mervat A.R., I., H.A.M., S., Saad, R., Abd ElMageed, M., M. Fadel, H., N. Yasin, N., Hassan, I. (2007). PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND. test, 15(1), 71-87. doi: 10.21608/ajs.2007.14625
R.M Farag Hanaa; A. Abdou Zeinab; Salama Dawlat A.; Ibrahim Mervat A.R.; Sror H.A.M.; Rasha Saad; Magda A Abd ElMageed; Hoda H M. Fadel; Nessrien M N. Yasin; I. M Hassan. "PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND". test, 15, 1, 2007, 71-87. doi: 10.21608/ajs.2007.14625
Farag Hanaa, R., Zeinab, A., Dawlat A., S., Mervat A.R., I., H.A.M., S., Saad, R., Abd ElMageed, M., M. Fadel, H., N. Yasin, N., Hassan, I. (2007). 'PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND', test, 15(1), pp. 71-87. doi: 10.21608/ajs.2007.14625
Farag Hanaa, R., Zeinab, A., Dawlat A., S., Mervat A.R., I., H.A.M., S., Saad, R., Abd ElMageed, M., M. Fadel, H., N. Yasin, N., Hassan, I. PREPARATION AND FLAVOUR EVALUATION OF HIGH QUALITY FREEZE DRIED SEASONING BLEND. test, 2007; 15(1): 71-87. doi: 10.21608/ajs.2007.14625

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, Pages 71-87    PDF (434.62 K)
Document Type: Original Article
DOI: 10.21608/ajs.2007.14625
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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