Coffee is a popular drink that is considered one of the most consumed beverages around the world.... more Coffee is a popular drink that is considered one of the most consumed beverages around the world. It contains more than 1000 biologically active compounds such as caffeine, diterpene alcohols, and chlorogenic acid. The effect of coffee on health is controversial depending on the type and the amount consumed of coffee. This review was prepared to clarify the effect of different preparation methods on coffee lipids content, as well as to study the effect of consumption of coffee prepared by different methods on body lipids profile. Coffee can be prepared by several methods, but the most two popular methods are brew and espresso. Coffee lipids which are called diterpenoid alcohols (cafestol and kahweol) can influence the body’s cholesterol level. The content of coffee lipids can be altered due to the methods of coffee preparation. Cafestol remains in the beverage of coffee when hot water is directly poured onto powdered coffee, when well-milled coffee is boiled in water a few times or ...
  Objective: The objective of this study is to assess the effect of maltodextrinas fat replacer... more   Objective: The objective of this study is to assess the effect of maltodextrinas fat replacer at various levels on some structural and sensory properties of Ma'amul, Barazeq and Ghuribeh.Methods: This study was conducted to evaluate the effects of fat replacing with maltodextrin at various levels (i.e., 10, 20, 30, and 40%) on Ma'amul, Barazeq and Ghuribeh chemical and quality characteristicsResults:Fat and energy were significantly (P<0.05) reduced with the increase of maltodextrin level in these bakery products. Overall acceptance, flavor, color and softness of Ma'amul, Barazeq and Ghuribeh were not significantly affected by the replacement in ratio ranging from 10-20% when compared to controls. Greater replacements (i.e., 30 and 40% maltodextrin) showed significant reduction on sensory acceptability of the three products.Conclusion:Ma'amul, Barazeq and Ghuribeh are rich fat traditional sweet bakery products that are usually consumed in the Middle East. The ...
International Journal of Applied and Natural Sciences (IJANS), 2018
Ma'amul, Barazeq, and Ghuribeh are rich fat traditional sweet bakery products that are usually co... more Ma'amul, Barazeq, and Ghuribeh are rich fat traditional sweet bakery products that are usually consumed in the Middle East. This study was conducted to evaluate the effects of fat replacing with maltodextrin at various levels (i.e., 10, 20, 30, and 40%) on Ma'amul, Barazeq, and Ghuribeh chemical and quality characteristics. The maximum fat level that could be replaced in Ma'amul, Barazeq, and Ghuribeh were 40%, 30% and 20%, respectively. Fat and energy were significantly (P<0.05) reduced with the increase of maltodextrin level in these bakery products. Overall acceptance, flavor, color, and softness of Ma'amul, Barazeq, and Ghuribeh were not significantly affected by the replacement in a ratio ranging from 10-20% when compared to controls. Greater replacements (i.e., 30 and 40% maltodextrin) showed a significant reduction on sensory acceptability of the three products.
Coffee is a popular drink that is considered one of the most consumed beverages around the world.... more Coffee is a popular drink that is considered one of the most consumed beverages around the world. It contains more than 1000 biologically active compounds such as caffeine, diterpene alcohols, and chlorogenic acid. The effect of coffee on health is controversial depending on the type and the amount consumed of coffee. This review was prepared to clarify the effect of different preparation methods on coffee lipids content, as well as to study the effect of consumption of coffee prepared by different methods on body lipids profile. Coffee can be prepared by several methods, but the most two popular methods are brew and espresso. Coffee lipids which are called diterpenoid alcohols (cafestol and kahweol) can influence the body’s cholesterol level. The content of coffee lipids can be altered due to the methods of coffee preparation. Cafestol remains in the beverage of coffee when hot water is directly poured onto powdered coffee, when well-milled coffee is boiled in water a few times or ...
  Objective: The objective of this study is to assess the effect of maltodextrinas fat replacer... more   Objective: The objective of this study is to assess the effect of maltodextrinas fat replacer at various levels on some structural and sensory properties of Ma'amul, Barazeq and Ghuribeh.Methods: This study was conducted to evaluate the effects of fat replacing with maltodextrin at various levels (i.e., 10, 20, 30, and 40%) on Ma'amul, Barazeq and Ghuribeh chemical and quality characteristicsResults:Fat and energy were significantly (P<0.05) reduced with the increase of maltodextrin level in these bakery products. Overall acceptance, flavor, color and softness of Ma'amul, Barazeq and Ghuribeh were not significantly affected by the replacement in ratio ranging from 10-20% when compared to controls. Greater replacements (i.e., 30 and 40% maltodextrin) showed significant reduction on sensory acceptability of the three products.Conclusion:Ma'amul, Barazeq and Ghuribeh are rich fat traditional sweet bakery products that are usually consumed in the Middle East. The ...
International Journal of Applied and Natural Sciences (IJANS), 2018
Ma'amul, Barazeq, and Ghuribeh are rich fat traditional sweet bakery products that are usually co... more Ma'amul, Barazeq, and Ghuribeh are rich fat traditional sweet bakery products that are usually consumed in the Middle East. This study was conducted to evaluate the effects of fat replacing with maltodextrin at various levels (i.e., 10, 20, 30, and 40%) on Ma'amul, Barazeq, and Ghuribeh chemical and quality characteristics. The maximum fat level that could be replaced in Ma'amul, Barazeq, and Ghuribeh were 40%, 30% and 20%, respectively. Fat and energy were significantly (P<0.05) reduced with the increase of maltodextrin level in these bakery products. Overall acceptance, flavor, color, and softness of Ma'amul, Barazeq, and Ghuribeh were not significantly affected by the replacement in a ratio ranging from 10-20% when compared to controls. Greater replacements (i.e., 30 and 40% maltodextrin) showed a significant reduction on sensory acceptability of the three products.
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