Extensive research studies worldwide have discussed and analysed the effect of processing conditions on the nutritional aspects of Western types of bread; however, the literature on Arabic bread processing is very limited. This study aims to determine the effect of baking temperature and time on the retention of B vitamins in a pocket-forming Arabic flatbread model system. High-crumb flat Arabic bread (Thick Kmaj) was prepared by the straight dough method from three types of flour (patent, straight grade, and whole wheat) fortified with B vitamins. Doughs were fermented and proofed for 0, 30, 60, and 90 min and baked at five temperatures (250, 300, 350, 400, and 450 degrees C) for three different baking times (1, 2, and 3 min). Baking at lower temperatures (i.e. < 300 degrees C) resulted in higher B-complex vitamin retention values (more than 90%). Vitamin B6 showed exceptional retention values (about 100%), though these decreased by increasing the baking temperature. Vitamin retention levels in the produced Arabic bread samples are similar to those found in pan and other high-crumb bread types when baked at lower temperatures. Results are expected to positively impact the output and economics of the flour fortification process, as it can be helpful material for upcoming micronutrient survey studies to assess fortification process outcomes.

Anthocyanins (ANCs) are water-soluble pigments that are useful as nutraceuticals due to their health benefits. This study was performed to evaluate the storage stability of purified and crude red grape ANCs in Raha Sweet (RS) during storage and to evaluate its sensory properties. ANCs were extracted from red grape pomace and purified with a macroporous resin. RS was prepared and colored with a synthetic food dye, Carmoisine (control), and ANCs (crude and purified). Pigments were extracted from RS weekly for a period of seven weeks and the absorbance was read spectrophotometrically. RS colored with ANCs was evaluated for its color and other sensory properties against another RS colored with the control. Results showed that the degradation of ANCs in RS followed the first-order reaction model, unlike the control, which showed no degradation during storage. The half-life of crude ANCs was three times higher than that of the purified ones, and RS colored with ANCs received a significantly (p < 0.05) lower score for color than that of RS colored with the control. ANCs could provide the food industry with a natural alternative to synthetic dyes to color foods with high sugar content that are stored for a short period of time.

Anthocyanins (ANCs) are water-soluble pigments with antioxidant properties, offering potential as alternatives to synthetic food colorants. However, their stability is compromised by factors such as pH, temperature, and light exposure. Previous research demonstrated improved pH stability in black grape ANCs through cobalt ion (Co+2) complexation. This study investigates the effects of Co+2 complexation on the thermal and light stability of black grape ANCs extracted from pomace. These ANCs were purified, complexed with Co+2 (ANC-Co+2), and diluted in a pH 4.5 buffer solution. Purified ANCs were also diluted in a pH 3.5 buffer solution. Both ANCs and ANC-Co+2 were heated to 40 degrees C, 60 degrees C, and 80 degrees C for 7 h to assess thermal stability. To evaluate light stability, ANCs and ANC-Co+2 were stored separately under ultraviolet (UV) light and daylight for one week. Thermal stability results revealed that complexation could significantly (P <= 0.05) extend ANC half-life by more than threefold and reduce temperature sensitivity by approximately 50%. Thermal degradation of ANCs was endothermic, nonspontaneous, and more structured in the transition state, as indicated by thermodynamic parameters (activation enthalpy (Delta H)>0, free energy of inactivation (Delta G)>0, and activation entropy (Delta S)<0). Light stability tests revealed that complexation significantly (P <= 0.05) extended ANC half-life by over tenfold and twentyfold under UV and daylight exposure, respectively. Therefore, Co+2 complexation represents an effective technique to enhance the thermal and light stability of grape ANCs, making them more suitable for use as food colorants.

Bacterocera oleae ‎ is the most common olive fruit pest in Jordan. The high incidence of olive fruit infestation with fruit fly in its stages of larvae and pupa is a common problem in olive oil production. Although not detected by simple means, it is believed to impart a “Grubby” taste that is detected only by experts and results in lowering the value of the oil from infested fruits. The effect of damage caused by B. oleae ‎ depends on the degree of infestation which is manifested in the presence of exit holes (EH) produced by the full-grown larvae which destroy the fruit skin and expose it to oxygen and other destructive factors like fungi. This results in the acceleration of hydrolytic and oxidative types of rancidity which can be estimated by measuring oil acidity (FFA) and peroxide value (PV). This review covers the literature related to the effect of olive fruit fly infestation on the quality of olive fruits and oil and the methods used in its control and detection.

Prunus mahaleb (Mahlab) is one of the gums-producing species of the Rosaceae family. The gums produced by many members of this family were extensively investigated except those of Mahlab. Hence, the work aims to study the chemical and functional properties of this gum which is produced from trees grown in Jordan. Exudate nodules were collected in the summer of 2021 from Mahlab trees and sorted according to their color into grades I, II, and III. The chemical composition, hygroscopicity, swelling index, water absorption, emulsification and foaming capacities, solubility, and foam stability of these grades were measured. Proximate composition showed significant (P ≤0.05) variations between the three grades in all of their proximate components except protein. Grade I had the greatest moisture and fat content of 18.0 and 3.29%, respectively. Grade III had the highest protein (though non-significantly (P>0.05) different from other grades) and ash content of 1.10 and 2.91%, respectively. All grades had similar, though significantly (P≤ 0.05) different levels of calcium, sodium, potassium, and magnesium. Also, their HPLC - detected sugar profiles consisted of xylose (17.65-19.77% w/w), rhamnose (10.10-12.34%w/w), arabinose (53.35-62.01% w/w) and galactose (9.88-14.50%w/w). Results showed significant (P ≤0.05) differences between the three grades in their functional properties, with grade III having the greatest swelling index and water absorption capacity of 7.52 and 16.52%, respectively. Grade I has the greatest hygroscopicity of 6.57% while grade II has the greatest foaming capacity of 21.02%. All grades showed a non-Newtonian-type shear-thinning behavior. Based on the results of this study, it is evident that Mahlab tree exudate gums pose chemical and functional properties typical of other known hydrocolloids.

This study sheds light on the effects of wheat bran on dough rheological properties, especially gluten index and gassing power. To this end bran with three particle sizes (coarse≥ 300um, medium 300-180um, and fine ≤180um) at three levels (10%, 20%, and 30%) was added to straight-grade flour, which was also used as a control. Proximate analysis, rheological and physical properties of the bran particles and doughs were determined using the approved official methods of Farinograph, Extensograph, Risograph, and gluten index instruments. Farinograph results showed that water absorption capacity (WAC) increased by increasing bran levels, while dough stability decreased by increasing bran particle size. Extensograph results revealed that dough resistance, extensibility, and resistance to extension (R/E) ratio showed a nonlinear behavior between bran levels; and a significant decrease (P≤0.05 ) in resistance value (R50) compared to an increase in the control straight-grade flour (SGF) after 135 minutes of fermentation. Carbon dioxide production using Risograph was significantly (P≤‎ 0.05) higher in the fine bran compared to the other samples after four fermentation times (30, 60, 90, and 120 minutes). There was a significant (P≤0.05) inverse relationship between the gluten index of the dough and the bran particle size.

Simultaneous determination of water-soluble B vitamins is a troublesome analytical procedure since they have greatly variable structures and acid-base properties which imposed difficulties on eluting them in short time and selecting wavelength of detection. The aim of the present study was to develop a simple method that overcomes these difficulties. The method was successful in simultaneous determination of B1, B2, B3, B6, B9, and B12 in premix and fortified flour by extracting vitamins with 0.1% (w/v) of ascorbate and ethylene diamine tetra-acetic acid (EDTA) solution followed by eluting using gradient mobile phase consisting of 0.03% trifluoroacetic acid aqueous solution (pH 2.6) and acetonitrile on high performance liquid chromatography (HPLC) instrument coupled with diode array detector (DAD). Elution of vitamins was completed within 9.3 min, and the lowest values obtained for limit of quantification (LOQ) for B1, B2, B3, B6, B9, and B12 were 0.6, 0.2, 0.8, 0.3, 0.5, and 0.7 μg/mL, respectively, at four wavelengths of 361, 280, 265, and 210 nm. In general, variation of wavelength of detection in the range from 210 to 361 nm affects sensitivity but had a marginal effect on the linearity and LOQ of the developed method and its application for determining B vitamins in premix and fortified flour. The 210 nm wavelength exhibited the highest sensitivity though resulted in higher values of B vitamins in fortified flour with respect to 265, 280, and 361 nm. Noteworthy, determination of B2 and B12 in the premix at 361 nm had relatively high RSD values compared to the lower wavelengths. Thus, wavelengths in the range from 265 to 280 may be more favorable over 210 and 361 nm. The method reported in the present work does not require any sample cleanup/preconcentration steps, and chromatographic elution was achieved in 9.3 min without the need for ion-pairing reagents.

This study was conducted to investigate the effect of cobalt complexation on the spectral properties of anthocyanins (AC) extracted from black grape pomace (Black Magic) and the effect of complexation on the pH stability of AC during storage. Initially, cobalt acetate tetrahydrate aqueous solution was complexed with AC crude extract and diluted separately in buffer solutions with different pH (3.5, 4.5, 5.5, and 6.5). Afterward, spectral changes were determined spectrophotometrically. pH stability was investigated using the same buffer solutions and stored for 7 days in the dark at room temperature, and the absorbance of each solution was measured daily using a spectrophotometer. Results indicated that complexation caused similar hypsochromic and hyperchromic shifts in λmax at all pH values. With regard to pH stability, the degradation of complexed AC followed first-order reaction kinetics causing half-lives to increase up to 80-fold as compared with noncomplexed AC, which was due to the sharp decrease in K (per day), indicating an improved pH stability as compared with noncomplexed AC. Therefore, Co(II) could be used in the stabilization of grape AC for the coloration of a wide range of foods and food products at near-neutral pH environments considering the health benefits of grape AC and the maximum nontoxic dose of Co(II) salt.

Tomatoes (Solanum lycopersicum L.) are some of the most important vegetable foods worldwide. They are the second largest grown vegetable in both terms of production and consumption. Demand for tomatoes has been increasing recently due to their high content of nutritionally- acclaimed carotenoids, fibers, vitamins, and minerals, hence it has been the subject of numerous studies both in the laboratory and under field conditions. The quality of a tomato is determined by internal and external attributes, internal such as texture, sweetness, acidity, aroma, flavor, and nutritional value, and external which are appearance factors such as color, shape, size, and firmness. This review aims to investigate the chemical composition of tomato fruits and how they influence their quality. The findings of chemical composition (minor and major) components that were reported by many researchers are reviewed in this article. Also, this review focuses on the effect of tomato variety on the chemical composition of this fruit, and how these components are varied during the ripening process. In addition, chemical, physical and sensory quality factors were discussed in this review.

This study aims to produce gluten-free flatbread for Celiac Disease ( CD) patients from different gluten – free flour sources and compare its quality with that produced from wheat flour. Arabic flat pocket - former bread was prepared from the flours of wheat, corn, millet, buckwheat, quinoa, rice, potatoes, and tapioca using the straight dough method, and its physical quality parameters of specific volume, pocket formation, upper to lower layer ratio and water activity as well as sensory parameters of , freshness immediately and 4 hours after baking, and taste were evaluated. Proximate composition of the flours indicated that wheat flour had the highest protein content followed by corn, millet, quinoa, and buckwheat while rice, potatoes, and tapioca flours had the lowest protein content. Sensory and physical evaluation of the bread types showed that most flour types gave bread loaves with good specific volumes compared to wheat flour. Most bread types were tender when freshly baked, but only wheat and potato breads maintained their tenderness 4 hours after baking. The taste of potato and tapioca breads were the most acceptable and similar to that of wheat bread ( P≤0.05). It can be concluded that pocket-forming flatbread with good sensory and functional characteristics can be produced from most flours if consumed fresh after baking.

The current study aimed to evaluate the preservation of hummus packed in laminated pouches to extend its shelf life for a period of 35 d using a combined treatment of gamma irradiation and refrigerated storage. The effects of different irradiation doses (0, 0.1, 1.5 and 2.5 kGy) and refrigeration (4 °C) against microbial spoilage were investigated. Microbial criteria of total mesophilic aerobic counts, lactic acid bacterial counts, and yeasts and molds decreased significantly (P ≤ 0.05) in a dose dependent manner. Furthermore, dose of 2.5 kGy decreased the lactic acid bacteria counts to undetectable levels for the first 10 d of storage. Although microbial load increased during 35 d of refrigerated storage, samples treated with doses of 1.5 and 2.5 kGy showed a good microbial quality that complies with microbial limits set by national and international authorities for ready to eat foods. Furthermore, Bacillus cereus, Staphylococcus aureus, Listeria monocytogenes, Enterococcus faecalis and coliform bacteria were not detected in the irradiated samples as well as in the controls. It was observed that a dose ≥1.5 kGy combined with refrigerated storage at 4 °C could be used to extend the shelf life of hummus samples in laminated pouches up to 35 d.

شهد قطاع الصناعات الغذائية كباقي القطاعات الاقتصادية الأخرى نموا متسارعا ليواكب التغيرات الديموغرافية والصناعية والزراعية والاجتماعية بشتى مناحيها خلال المئة سنة الفائتة منذ تأسيس المملكة الأردنية الهاشمية سنة 1921. فمن بدايات متواضعة تمثلت في منشآت بسيطة لتلبية متطلبات المستهلك من الإنتاج الزراعي المحفوظ بالطرق البسيطة والطبيعية الى شركات متطورة جدا تنتج منتجات متنوعة تغطي احتياجات السوق المحلي وتصدر الى العشرات من دول العالم. تبرز أهمية الصناعات الغذائية بالإضافة لدورها في تحقيق الأمن الغذائي في دعمها لقطاع الزراعة الأردني لاعتمادها على المنتج الزراعي كمادة أولية، كذلك الأمر, فإن قطاع الصناعات الغذائية يوفر فرص عمل لنسبة عالية من العمالة المحلية الماهرة وغير الماهرة. رافقت نهضة الصناعات الغذائية ودعمتها عدة عوامل منها التشريعات بمستوياتها المتنوعة التي سنتها الدولة لحماية المستهلك والمنتج وتوفير البيئة الاستثمارية المناسبة، وتوفر الأعداد الهائلة من المهندسين المؤهلين للعمل في مصانع الأغذية وإدارتها , وتطور البنية التحتية الضرورية لنمو القطاع التي تشمل الى جانب مقومات البنية التقليدية من مواصلات واتصالات وشبكة كهرباء ومياه تشمل بعض الصناعات الميكانيكية المتخصصة في إنتاج بعض آلات الأغذية وبعض المكونات ومنافذ التسويق والشركات الاستشارية المتخصصة في إدارة الجودة والمختبرات الصناعية في القطاعين العام والخاص. غير أن هذا القطاع يعاني كبقية القطاعات الاقتصادية من عدد من المشاكل أهمها المنافسة من البضائع الأجنبية والاعتماد على المواد الأولية المستوردة وارتفاع كلفة مدخلات الإنتاج وبعض السياسات الاقتصادية المعيقة لنمو القطاع، ما يؤكد الحاجة الى المزيد من الدعم الحكومي. وبالرغم من كل هذه المعيقات فإن القطاع صامد ومستمر في النمو ومن المتوقع أن يتسارع نموه كما ونوعا في السنين القادمة ليبقى رافدا أساسياً للزراعة والصناعة. سنقوم في هذه الورقة ببحث أهم محطات تطور قطاع الصناعات الغذائية، بمناسبة المئوية الأولى لتأسيس المملكة، وإلقاء الضوء على خواصه ومشاكله ومواطن قوته وضعفه وكيف يمكننا تعظيم الاستفادة من التطورات التكنولوجية والديموغرافية التي من المتوقع حدوثها في السنين القادمة.

Hommos was treated with gamma radiation and stored at 4 °C for a period of five weeks with the aim of extending its shelf life under refrigeration. Viscosity and colour of the product were evaluated instrumentally at 5-day intervals, and its sensory quality was evaluated by a taste panel at the beginning and end of the storage period. The results indicate that irradiation combined with storage caused reduction of the ΔE*ab, a*, b* and L* colour values, but have no such an effect on the apparent viscosity, flow behavior index (n) or consistency coefficient (k) of the product which exhibited a non-Newtonian, pseudoplastic behavior. Neither irradiation dose nor storage time affected the overall acceptability, flavor, smoothness, mouth- feel and colour of the product when evaluated by a taste panel. The product irradiated with 1.5 or 2.5 kGy can be stored at 4 °C for 35 days and still maintain its sensory and physical qualities indicating that the shelf life of this product, like other irradiated foods, can be extended by this combined treatment.

The effect of Gamma radiation (0.1, 1.5 and 2.5 kGy) combined with storage at 4 °C for 35 days, on the chemical properties of Hommos was evaluated. The results revealed that doses below 2.5 kGy had no significant (P≤0.05) effects on neither pH nor titratable acidity (TA) of the product, while 2.5 kGy-dose resulted in significantly (P≤0.05) lower TA in Hommos samples from the tenth day on. The peroxide value (PV) and free fatty acid (FFA) of the extracted fat were significantly (P≤0.05) higher in the irradiated samples than in the control. The storage time resulted in a significant (P≤0.05) decrease in the pH and increase, yet within acceptable limits, in the TA, FFA and PV of the extracted fat from all samples. Shelf life of the 1.5 and 2.5 kGy -irradiated product was extended to 35 days without significantly changing its chemical properties.

Farinograph parameters are widely used to predict flour and dough functionality. Accurate prediction of farinograph parameters using other instruments would provide key information in determining cereal products quality and functional properties. This study was undertaken to provide calibration models using rapid visco analyser (RVA) to predict farinograph flour parameters and dough end-use functionality. A total of 267 samples consisted of wheat flour substituted with various ratios of disrupted chickpea (Cicer arietinum) and lentil (Lens culinaris) flours were used in this study. Samples (n=237) were randomly selected and used to develop calibration models of farinograph parameters using RVA profile. Another sample set consisting of 30 flour samples were used to validate the developed models. The partial least squares regression method using the RVA profile was used to develop prediction models for farinograph parameters treatments. Farinograph parameters (water absorption, peak time, mixing tolerance index, stability, arrival and departure times) were moderately fitted with a coefficient of determination (R-2) of predicted and measured values of 0.881, 0.911, 0.903 and 0.913, 0.751 and 0.824, respectively. Root mean square of calibrated and predicted models for farinograph parameters ranged from 0.083 and 5.687 and from 0.090 to 6.215, respectively, indicating the fitness of the developed model in predicting farinograph parameters. Results further indicated satisfactory developed models in predicting farinograph parameters except arrival time.

Single and double-fractionated olein and stearin were obtained by successive cooling of the virgin olive oil at 10 and 6 degrees C. Characteristics of the obtained fractions were compared with those of the virgin parent oil. Single-fractionated stearin (first stearin) constituted 65% (w/w) of the virgin oil, while double-fractionated stearin (second stearin) constituted 55% (w/w) of the single-fractionated olein (first olein). The fractionation process resulted in minor changes in the peak temperature and enthalpy change of the differential scanning calorimetry thermograms, and in minor changes in the physical, chemical sensory attributes of the oil fractions. The virgin oil and the stearin fractions were significantly (P <= 0.05) more stable to oxidation as evaluated by the Rancimat method than the olein fractions. Mayonnaise and Italian salad dressing prepared from the double fractionated stearin had significantly (P <= 0.05) superior consistency, smoothness and overall acceptability to those produced from the other fractions.

The effect of sequential acid, alkaline, and enzymatic treatment of chickpea and lentil flours on batter rheological properties was investigated. Substitution of wheat with disrupted chickpea and lentil flours significantly (P < 0.05) increased water‐holding capacity from 66.8% in wheat flour to more than 70.0% based on the disruption treatment, indicating an improved adhesion of coated batter. Flow behavior index of batter treatments of partially replaced wheat flour with various ratios of disrupted chickpea and lentil flours ranged from 0.88 to 1.36 and was significantly (P < 0.05) lower than the flour (i.e., 2.15) and nondisrupted control (i.e., 1.28–1.38 for chickpea and 1.22–1.28 for lentil) flours. Consistency coefficients of disrupted chickpea and lentil flours were significantly (P < 0.05) greater when replacing wheat control, indicating a best fit for the shear‐thickening model. Flour disruption decreased the treatment's pasting properties, except the setback, providing support for the significant role of proteins in dictating the pasting characteristics of batter flour treatments. Results of this study suggested a potential use for treated chickpea and lentil flours in enhancing batter rheological properties including adhesion and water‐holding capacity.

The effect of gamma irradiation (0, 0.25, 1, 2.5, 5, 10 and 90 kGy) on the total protein content as well as the amino acid composition and electrophoretic patterns of the soluble proteins of semolina stored for 6 months was investigated. The protein content of the semolina sample irradiated with the high dose of 90kGy( 10.2 % as is) was significantly ( P< 0.05) lower than that of any of the samples irradiated with 10kGy or lower( 10.9- 10.7 % as is). The latter doses had no significant ( P< 0.05) effect on this variable. The amino acid content of the irradiated semolina was influenced , yet irregularly, by the irradiation dose. In general, there was an increase of tyrosine and methionine accompanied with a decrease in lysine and phenylalanine upon increasing the irradiation dose in the range of 0 to 10 kGy. On the other hand, the 90 kGy dose resulted in a drastic decrease in total amino acids as analyzed with this procedure. Electrophoresis (SDS-PAGE) separation of soluble protein fractions from semolina showed that the intensity of the bands and their numbers decreased substantially upon increasing the irradiation dose above 5 kGy.

The effect of varying gamma irradiation doses (0.25, 1.00, 2.50, 5.00 and 10.00 kGy) on the storage stability and quality parameters of semolina and its products was investigated. Irradiation was performed before and after milling of wheat grains. Minimum irradiation dose required to inhibit insect proliferation during 6 months storage period was 0.25 kGy in semolina and 1 kGy in wheat kernels. Ash, protein, water content and fat acidity were not influenced with gamma irradiation, while falling number decreased with increasing irradiation dose. The 0.25 kGy-irradiated semolina before and after milling of wheat grains decreased carotene concentration 10.3% and 14.1%, respectively. Farinograph results showed that water absorption of semolina was increased with increasing irradiation dose and storage period. Dough stability was deteriorated with increasing irradiation dose more than 1 kGy. Cooking loss and cooking gain of lasagna increased with increasing irradiation dose. After storage, cooking loss increased and cooking gain decreased. Sensory evaluation showed that lasagna produced from 0.25 kGy-irradiated semolina and 1 kGy-irradiated wheat grains did not show any significant differences as compared with the control sample.