Characterization of Za'tar (thyme) mixture

Abstract

Introduction Five formulae of Za’tar mixtures were analysed to determine the characterization and identify the quality factors of this food product. Methods The formulae were based on differing mixtures of ingredients which affect the characteristics and qualities of the product. Results The averages of moisture, ash, oil, protein, crude fibre and available carbohydrate percentage for the tested mixtures were 4.21, 9.15, 6.86, 11, 8.5 and 60.2, respectively. The extracted essential oil content in Za’tar mixtures ranged from 2.7% in Jabali to 2.01% in Extra Za’tar. Salt, acidity, insoluble ash in hydrochloric acid, gross energy and density values were of higher formulae, containing less than 25% of thyme and 3% sumac. The overall acceptability of the Za’tar mixture showed Super and Jabali Za’tar mixtures which are high in thyme, sesame, sumac that are more preferred by the consumers. The overall acceptability as well as preference sensory tests correlated positively (P < 0.005) with both thyme and sumac which are the major ingredients in Za’tar mixtures. In contrast, all of the other components in the Za’tar mixture were negatively correlated (P < 0.005) with the overall panellist acceptability and preference. Conclusions Ingredients, proximate analysis, gross energy, insoluble acid ash, essential oil content, acidity, density, microscopic test and sensory properties can be used to measure the quality of this food product.