Abstract
Jameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading, shaping and drying in the sun. This product is reconstituted after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is basically lamb meat cooked in Jameed sauce (Sharab, Mareece) and served on cooked rice. The addition of Carrageenan (0.15%), to the Jameed paste resulted in improvement of solar dried Jameed with significant result for Carrageenan treatment as evaluated by wettability and syneresis test. Whipping of the paste to which carrageenan was used, added an additional improvement to the solubility of Jameed and stability of its dispersion The sensory evaluation of the sauce prepared From sheep milk using hedonic scale test had higher mean scores than control market sample which was karaki jameed considered as the best quality in Jordan.
Highlights
Fermentation is one of the oldest methods for preservation, which contributes to the flavor, appearance and texture of food
Jameed plays an important role in the nutritional wellbeing of Bedouins where it forms a major component of their diets[4]
Processing steps for Jameed production followed in the study as follow (Fig. 1): Yoghurt production: Thirty liters of cow milk were heated at 85-90°C for 2-5 min, cooled to 45°C, mixed with 3% starter culture, (Lactobacillus delbruekii) at 42°C until curd was formed
Summary
Fermentation is one of the oldest methods for preservation, which contributes to the flavor, appearance and texture of food. Fermented foods are in general more attractive to the consumer than non fermented products. They play an important role in the diets of many people in Asia, Near East, parts of Africa and rest of the world[1]. The main goals for producing or manufacturing dried fermented milk are to improve storage life of the product, to reduce bulk so as to save storage space and to reduce packaging and transportation cost[2]. Jameed is a dried fermented milk product that is wildly used in Jordan, Syria, Egypt, Northern Saudi Arabia and the western part of Iraq[3]. Jameed plays an important role in the nutritional wellbeing of Bedouins where it forms a major component of their diets[4]
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