[Study toward a mechanical frekeh-making in Jordan: II. Study on some of the nutritive values and required cooking time of the mechanically produced frekeh at different stages of spikes development]
1986
Humeid, M.A. | Umary, M.A. (Jordan Univ., Amman (Jordan))
Samples of frekeh (green durum wheat seeds obtained from parched immature spikes) representing mechanically produced lots at six maturity levels during the dough stage of the seed development, were analyzed for proximate analysis and reducing sugar. The required cooking time of these samples was measured using a penetrator constructed specially for this purpose. This instrument measures the time required for penetration of single seeds by needles connected to constant weight during boiling process. Cooked frekeh samples prepared from gritted seeds were organoleptically evaluated for color, flavour and cooking quality (tenderness). The results showed that frekeh produced at the beginning of the dough stage was of better nutritive value than that produced at the following maturity levels, since the former was higher in protein, fat, minerals and crude fibre as well as in reducing sugar content. In additon it was shown that these results conform well with the sensory quality evaluation of the cooked product. Furthermore, it was found that the cooking time, as measured by the penetrator, was suitable to produce a frekeh meal with high levels of acceptability
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