Characterization and Sensory Evaluation of Pomegranate Molasses Fortified with Wheat Germ

Khaled M Al-Marazeeq,Malak M Angor,Mai A Abdulluh

doi:10.19026/ajfst.13.4445

Abstract

The aim of this study is to characterize Pomegranate Molasses (PM) fortified with the WG and to study the effect of standard storage conditions on sensorial and selected physiochemical properties. Preliminary studies showed that the best combination of WG is 6%. Proximate analysis, pH, total soluble solids and sensory evaluation were conducted for pomegranate fortified with WG. Theses parameters were measured after two months storage. The protein, ash and fat contents were significantly high (p<0.05) in PM fortified with WG compared with those of PM. The overall acceptability of the fortified PM with 6% WG (GPM) indicated that the panelists scored the fortified PM significantly higher (p<0.05) than those of PM. It can be concluded that 6% GPM can involve as nourished source to replace the PM as evidenced by their higher amounts in protein, fat and ash and it is significantly accepted by the taste panel.

Highlights

Wheat Germ (WG) considered being a byproduct of milling industry, it constitutes about 2-3% of the wheat grain and it can be separated in pure form from the grain during the milling process (Megahed, 2011)
It has been reported that the addition of 7% WG to a high fat cholesterol diet showed a beneficial effect on the lipid status of rats compared to those consumed low fat diet; whereas the addition of WG to the high fat cholesterol diet significantly increased the High Density Lipoprotein (HDL) cholesterol and the HDL serum cholesterol ratio and lowered the Very Low Density
Pomegranate molasses are poor in protein as well as lipids especially unsaturated fatty acids, and up to our knowledge, there was no previous attempt to fortify the pomegranate molasses with WG and because we believe that WG could be presented for human consumption promoting additional nutritive value, we suggest this current research

Summary

Introduction

Wheat Germ (WG) considered being a byproduct of milling industry, it constitutes about 2-3% of the wheat grain and it can be separated in pure form from the grain during the milling process (Megahed, 2011). WG contains valuable nutritious and functional components; it is rich in proteins (25-30%) with high essential amino acids of arginine, lysine and threonine. It consists 8-14% lipids, 3-5% minerals, 44-54% total carbohydrates and 1.5-4.5% crude fiber (Cornell, 2003; Zacchi et al, 2006). WG serves as a cheap source of raw material for the food and oleochemical industries (Mahmoud et al, 2015). It has been reported that the addition of 7% WG to a high fat cholesterol diet showed a beneficial effect on the lipid status of rats compared to those consumed low fat diet; whereas the addition of WG to the high fat cholesterol diet significantly increased the High Density Lipoprotein (HDL) cholesterol and the HDL serum cholesterol ratio and lowered the Very Low Density

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Conclusion