- 期刊
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Characterization and Sensory Evaluation of Pomegranate Molasses Fortified with Wheat Germ
摘要
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.
延伸閱讀
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