Subscribe to the gold package and get unlimited access to Shamra Academy
Register a new userA study of some chemical components of Syrian cumin and Brown mustard seeds Brassica juncea and Composition and Characteristics of its oil
دراسة أهم المكونات الكيميائية لبذور الكمون السوري و الخردل البني صنف Brassica juncea و بعض مواصفات الزيت المستخلص منهما
905
0 17
4.0
(
1
)
Added by
Aِl-Baath University ورقة بحثية
Publication date
2016
fields
Chemistry
and research's language is
العربية
Authors
تاج الدين نداف( باحث )
Created by
Shamra Editor
Ask ChatGPT about the research
تمت دراسة بعض المكونات الكيميائية لبذور الكمون السوري و الخردل البني المستخدمين في غذاء الإنسان, و أظهرت النتائج أن بذور الكمون السوري و الخردل البني تحوي على البروتين و اللليبيدات و الفوسفوليبيبدات و الرماد على التوالي, و كانت نسبة الفوسفور عالية فيها و الكالسيوم و المغنزيومو البوتاسيوم و الحديد على التوالي.
The seeds of Syrian cumin and Brown mustard used for human nutrition were analyzed in this study to determine some of their major chemical constituents and minerals. The results showed that the contents of cumin and mustard seeds were protein , lipids, phospholipids , ash respectively. Mineral contents were phosphorus, ,calcium , Magnesium , potassium , and iron for cumin and mustard seeds respectively.
References used
Taha , H. and Salem ,M., 2013, Chemical compositions and Antimicrobial of Caraway seed . J. Sci. Food Agric. 90.391– 6
Tainter , D. R. and Grenis, A.T., 2014, Spices and Seasonings؛ A Food science and Technology Hand book .VCH , London , UK
Hendrix, K.M., M.J. Mora, H.B. Lee, 2012, Defatted mustard seed meal-based biopolymer film development. Food Hydrocolloids, 26,118-125p
rate research
Read More
The identification of the cumin oil composition was determined
qualitatively and quantitatively by GC, using standard compounds.
The components of the cumin seed oil (Cuminaldehyde, p-cymen
and β-penine) were matched with the standard compounds.
The factors effect on some components of cumin seed volatile oil
were studied.
The effects of time and temperature on the cumin seeds
components were studied, the results have been shown that the total
oil and volatile oil and its main components decreases with the
passing of time and with the increasing of temperature.
This study was carried out at the laboratory of Food Science Department,
Faculty of Agriculture, Damascus University in order to evaluate physical,
chemical and microbial properties of Akkawi cheese in Syria. Thirty samples of
Akkawi Cheese collec
ted randomly from different Syrian cities and urban
markets during 2011 were analyzed. Chemical and microbiological analyses
were applied to determine their suitability to the Syrian standards. Results
showed that the quality of cheese samples did not fulfill the set minimum
Syrian quality standards and the proportion of the violation of the Syrian
specification for total dry matter in cheese samples studied was nearly 10%,
and 100% for sodium chloride. The study also demonstrated differences in
chemical properties, with an average of acidity, moisture content 0.34 %, 53.9
% respectively. The fat content had a wide range for all cheese samples. On the
other hand, the proportion of health violation for this type of cheese from the
Syrian standard was 73.3 % for Coliform bacteria and 56.6 % for the E. coli.
but they were acceptable for the existence and account of Staphylococcus
aureus , Salmonella and Listeria.
Some quality indicators were studied , such as lactic acid bacteria and
probiotic count during and after the preservation period .
This study was carried out during the growing season of 2015
to study effect od three planting date (1 Feb., 15 Feb. and 1
March) and four levels of nitrogen fertilization (0, 40, 60 and 80
kg/Ha) with interactive effect between them on some yield
components of cumin.
The aim of this research is to study chemical and physico-chemical characteristics of
Akawi, Medaffarah, Shankalish and Sorkeh cheeses for their identification and comparison
with some internationally widespread cheeses. Several chemical analyses were performed
on samples collected from different region famous with these products.
Log in to be able to interact and post comments
comments
Fetching comments
Sign in to be able to follow your search criteria
