Orange fruits are characterized at harvesting with physical and sensory
properties determine consumer acceptance and in order to identify these
characteristics and vulnerability storage and irradiation conditions, Valancia
orange fruits were subje
cted to gamma irradiation at doses of 0.0, 0.5, 1.0, and
1.5 kGy using gamma 60Co irradiator facility. Fruits were kept in a refrigerator
for 18 weeks. Results indicated that physical and sensory properties of Valencia
orange fruits were affected by storage time and irradiation. The overall color
differences were increased and the firmness of fruits and skin were decreased.
The used doses of gamma irradiation increased the overall color differences of
fruit skin. Whereas the fruit firmness, and the sensory properties (aroma,
color, test and firmness) of irradiated Valencia orange fruits were decreased.
The current research was carried out between May and June to study the effect of
adding different concentrations of fennel (Foeniculum vulgare), 0.5, 1.0 and 1.5% on
the physiochemical and quality characteristics of the sponge cake stored for (0, 5
, 10
and 15) days. The results of the chemical composition of the flour used in the sponge
cake mix showed that the percentages of protein and fat were 10.3 and 0.8%
respectively, while the ash and carbohydrate levels were 0.65 and 76.75% respectively,
the moisture percentage was 11.5%. The results of the sensory evaluation showed that
the cake treated with 1% of fennel powder had good colour, texture and appearance in
comparison with the other treatments, while the cake treated with 1.5% of fennel
showed better flavour among other treatments. The results of the physical tests showed
an increase in the weight and size of the sponge cake with the increase of fennel
powder, while the specific size decreased compared to the standard sponge cake. The
values of peroxide and the acidity of the sponge cake stored at room temperature for 15
days were decreased with the increase of the percentage of fennel powder in comparison
with the standard sponge cake. The addition of fennel to cake mix effected positively on
the final product.
