Abstract
The effect of adding pomegranate peel extract to Grape seed oil and studying the effect of addition on the stability of oil during storage period and comparing the results with a sample of ...grape seed oil during the storage period fortified with the same percentage of BHA. It was found that the addition process improved the physicochemical properties of oil, as it was noted that the value of peroxide number of oil which treated with pomegranate extract amounted to 34.07 μg / g, while the value of the same characteristic for the oil treated with BHA was 28.02 μg / g It was found from study of the rest of traits that their value was less than that of the untreated grape seed oil, and it was found that the absorption of light was less in the treated oil than in the untreated oil. total phenols. And the rest of the characteristics, but it is not having ability of BHA, which works to maintain levels of physicochemical properties within acceptable limits almost.
This study aimed to assess the effectiveness of two clarifying procedures and their effects on some properties in thermally or microwave-pasteurized pomegranate juices. The experiment consisted in ...combining pectinase and protease as well as chitosan and gelatin once they were being stored in the refrigerator. The experiment consisted in three parts, being the first one a fresh juice without any clarification treatment, whereas, the second one was the fresh juice treated with clarifying agent consisted of pectinase and protease mixture ratio (2:1) at 0.75 v/v,and 50 °C for 20 min. Finally, the third one was fresh juice treated with chitosan and gelatin mixture at 0.4 and 0.8) g/L, respectively, at 50 °C for (20) min. The pasteurization of all three experiments was done by using two techniques, i.e., one with thermal water bath at 85 °C for two min and the microwave at 400 Watts for two min. All pomegranate juice bottles were stored at 4 °C for three months. The results showed a significant effect of the clarification method variable on the properties studied, especially turbidity, polyphenol and anthocyanin values. Moreover, the juice clarified with the enzymatic clarification method had better characteristics than the traditional ones during storage, what has therefore a better commercial appeal. The area of significance was founded with the use of traditional clarification with concentration at (0.4 and 0.8) g/l, and microwave pasteurization with 400 watts and zero month of storage at 4 °C, respectively, which is provided a minimum turbidity value.
Abstract
This study was conducted in the Department of Food Sciences - College of Agriculture - University of Tikrit to estimate the chemical and physical properties of yogurt prepared by adding aloe ...vera extract. The yogurt was made in a laboratory by following the standard method, where the manufactured yogurt was fortified with different concentrations of aloe vera extract (5, 4, 3, 2, 1%). Chemical tests were carried out, which included (estimation of protein, moisture, fat, ash and total solids), as well as physical tests, which included (estimation of viscosity, pH, turbidity, whey translucency, water binding strength and acidity). The results showed an increase in total solids through an increase in the percentage of protein, moisture, ash, turbidity, water binding strength and viscosity, while the percentage of whey permeation and pH decreased. These results are consistent with the results of the samples obtained after storage, as the study helped to improve the physicochemical properties by increasing the concentrations of the main chemical compounds of the laboratory-made yogurt.
Abstract
Current study aims to know the effect of adding different concentrations of Olevera extract on the microbial and sensory characteristics of the manufactured yogurt. Microbial tests were ...conducted that included (total number of bacteria, lactic acid bacteria, coliform yeasts and molds) as well as sensory evaluation including (color, flavor, freshness, taste and general acceptance). Where it is noted that the total number of bacteria increased with the increase of Olevera extract, while the number of lactic acid bacteria decreased with the increase in Olevera concentrations, and the number of coliforms decreased with the increase of Olevera extract, Olevera completely inhibits yeasts and molds, as no growth was detected during the experiment obtained on the Olevera extract, and the results of the sensory evaluation showed that the Olevera extract did not have a negative effect on the sensory properties of yogurt with regard to the concentrations used in the experiment compared with the control group, as the Olevera extract did not affect It had a significant effect on the characteristics of flavor, texture and general acceptability in low concentrations, while its results recorded a significant effect on color and freshness. These results are consistent with the results of samples obtained after storage, as the study helped to improve microbial characteristics by increasing the main microbial concentrations of made yogurt, as well as improving the characteristics Sensuality of lab-grown yogurt.
Abstract
When considering binding materials, cement mortar is thought to be one of the most conventional and effective materials. The cement mortar is mainly containing cement, sand (fine and rough), ...and water. In fact, there are many environmental and economical limitations to the usage of raw materials in mortar blends. For considering these limitations, many researchers studied the ability to incorporate waste-materials to fully or partially replace conventional raw materials. In this research, compressive strength and ultrasonic pulse velocity (UPV) will be studied by incorporating (SF) and (CKD) of mortar specimens and study the effect after 7,14, and 28 days. The obtained results from the collected samples (M1, M2, and M3) were compared with the reference mortar samples that contain ordinary Portland cement (OPC) only. The collected results showed that samples with CKD and SF have less compressive strength than ones with OPC with 28 days of curing. In addition, with higher CKD content, lower compressive strength was obtained. Samples (M1, M2) have the highest (UPV) values at different curing periods.
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