{"id":9417,"date":"2025-06-30T07:23:09","date_gmt":"2025-06-30T07:23:09","guid":{"rendered":"https:\/\/agri-research-journal.net\/SjarEn\/?p=9417"},"modified":"2025-06-30T07:23:09","modified_gmt":"2025-06-30T07:23:09","slug":"effect-of-adding-roasted-barley-flour-on-the-chemical-and-sensory-properties-of-dried-green-thyme","status":"publish","type":"post","link":"https:\/\/agri-research-journal.net\/SjarEn\/?p=9417","title":{"rendered":"Effect of adding roasted barley flour on the chemical and sensory properties of dried green thyme."},"content":{"rendered":"

Mohammed Dosh Al-daemes (1)<\/sup><\/strong> and <\/strong>Mohamad Fadi Habiba<\/strong>(2)*<\/sup><\/strong><\/span><\/p>\n

(1). Department Of Food Science, Faculty of Agricultural Engineering, Al-Furat University.<\/span><\/p>\n

(2). \u00a0Ministry of Internal Trade and Consumer Protection, Damascus countryside.<\/span><\/p>\n

\u00a0(*Corresponding author: Dr. Mohammed Dosh Aldaemes. E-Mail: maldaames@yahoo.com<\/a> + dr,aldaemes@yahoo.com<\/a>).<\/span><\/p>\n

Received: 19\/07\/2024\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Accepted: 19\/01\/2025<\/span><\/p>\n

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

The aim of the research was to study the effect of adding roasted barley flour on the chemical and sensory properties of dried green thyme at three levels (10-20-30)%. The research used green table thyme available in the local market of Aleppo city and roasted white barley flour with an extraction rate of 80%. This research was conducted in the Grain Technology Laboratory, Department of Food Sciences, Faculty of Agricultural Engineering, Deir Ezzor, during the years 2023-2024. The results showed that the sensory properties of the samples studied of dried green thyme were not affected by the addition ratios of (10-20-30)%. of roasted white barley flour used in the studied treatments, and all of them remained without significant differences with the control, except for the addition ratio of 30%, which reduced the degree of flavor of thyme to a good degree. The results also showed a decrease in the percentage of proteins, total fats, total fibers and ash with increasing the percentages of adding roasted barley flour compared to the control sample, and the differences were significant between all treatments with increasing the percentages of substitution 30-20-10%, the percentage of moisture and carbohydrates increased with increasing the percentage of adding roasted barley flour to dried green thyme compared to the control sample, A1, A2 and A3 for the two mentioned traits. This confirms the possibility of fortifying meals with directly roasted barley flour (roasting is a sterilization and cooking process) due to the quality of the amino acids that make up barley proteins on the one hand and its richness in healthy dietary fibers on the other hand.<\/span><\/p>\n

Keywords: <\/strong>dried green thyme, barley flour, chemical properties, and sensory properties.<\/span><\/p>\n

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

Mohammed Dosh Al-daemes (1) and Mohamad Fadi Habiba(2)* (1). Department Of Food Science, Faculty of Agricultural Engineering, Al-Furat University. (2). \u00a0Ministry of Internal Trade and Consumer Protection, Damascus countryside. \u00a0(*Corresponding author: Dr. Mohammed Dosh Aldaemes. E-Mail: maldaames@yahoo.com + dr,aldaemes@yahoo.com). Received: … 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-9417","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\/9417","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=9417"}],"version-history":[{"count":1,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/9417\/revisions"}],"predecessor-version":[{"id":9422,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=\/wp\/v2\/posts\/9417\/revisions\/9422"}],"wp:attachment":[{"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9417"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9417"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/agri-research-journal.net\/SjarEn\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9417"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}