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2017 (Vol. 13, Issue: 4)
Research Article

Characterization and Sensory Evaluation of Pomegranate Molasses Fortified with Wheat Germ

Khaled M. Al-Marazeeq, Mai A. Abdulluh and Malak M. Angor
Al-Huson University College, Al-Balqa Applied University, Jordan

DOI: 10.19026/ajfst.13.4445
Submitted Accepted Published
March 23, 2017 May 6, 2017 April 25, 2017

  How to Cite this Article:

Khaled M. Al-Marazeeq, Mai A. Abdulluh and Malak M. Angor, 2017. Characterization and Sensory Evaluation of Pomegranate Molasses Fortified with Wheat Germ.  Advance Journal of Food Science and Technology, 13(4): 178-181.

DOI: 10.19026/ajfst.13.4445

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.4445


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.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.


© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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