{"id":8310,"date":"2024-10-30T10:02:23","date_gmt":"2024-10-30T10:02:23","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=8310"},"modified":"2024-10-30T10:06:29","modified_gmt":"2024-10-30T10:06:29","slug":"the-effect-of-adding-monoglycerides-and-olive-oil-on-some-physical-and-microbial-properties-of-millorin","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=8310","title":{"rendered":"The Effect of Adding Monoglycerides and Olive Oil on Some Physical and Microbial Properties of Millorin"},"content":{"rendered":"

Ali, Hussein. Ali.Dhaef *(1)<\/sup>\u00a0 and\u00a0 (1)<\/sup>Shaimmaa, Riadh. <\/strong>Abdulsalaam <\/strong>(1)<\/sup><\/strong><\/span><\/p>\n

(1). Dep. of Food Sciences, College of Agric. & Forestry Mosul, university, \u00a0Iraq.<\/span><\/p>\n

(*Corresponding author: Ali, Hussein Ali. E-Mail:alsweefyali@gmail.com<\/a>).<\/span><\/p>\n

Received: 31\/01\/2024\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 1\/06\/2024<\/span><\/p>\n

Abstract:\u00a0<\/strong><\/span><\/p>\n

This study was conducted with the aim of manufacturing millorin (similar to creamy ice cream), in which the milk fat was replaced with olive oil at a rate of 5 and 8%, with the addition of monoglycerides (M.G.) at a rate of 0.25% as an emulsifier to determine its effect, while manufacturing a comparison sample to which CMC was added. The product was stored for 60 days, and a test was conducted. Physical tests include viscosity, where the M.G. sample was between 3.55 – 0.26 poise, while the comparison was between 1 – 3.95 poise, and the percentage of melting was estimated at a time of 90 minutes, where the decrease in melting in the M.G. sample was 77.5%, while in the comparison it was 82.5%, while the shrinkage characteristic was constant and did not change during the storage period. The % Over run\u00a0 in M.G. was also higher than the comparison sample, as it was around 83.55%. In comparison, the Over run was 76.65%. The results also showed a decrease in the M.G. sample’s microbial content, as the total number of bacteria was around 15 x 2\u201310 U.T.C.\/ml. The comparison was 46 x 2-10, while no growth of cryophilic bacteria or coliform was detected. The samples obtained high scores during the sensory evaluation, as the M.G. sample obtained a score of 95.25 degrees and the comparison obtained a score of 91.5 degrees.\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0<\/span><\/p>\n

Keywords<\/strong>: monoglycerides, olive oil, millorin.<\/span><\/p>\n

Full paper in Arabic: pdf<\/a><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Ali, Hussein. Ali.Dhaef *(1)\u00a0 and\u00a0 (1)Shaimmaa, Riadh. Abdulsalaam (1) (1). Dep. of Food Sciences, College of Agric. & Forestry Mosul, university, \u00a0Iraq. (*Corresponding author: Ali, Hussein Ali. E-Mail:alsweefyali@gmail.com). Received: 31\/01\/2024\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 1\/06\/2024 Abstract:\u00a0 This study was conducted with the aim … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8310","post","type-post","status-publish","format-standard","hentry","category-sjar"],"_links":{"self":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/8310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8310"}],"version-history":[{"count":3,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/8310\/revisions"}],"predecessor-version":[{"id":9677,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/8310\/revisions\/9677"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}