https://doi.org/10.66358/sozusa.v4i1.004
دراسة مورفولوجية وكيميائية لقرون الخروب النامية طبيعيا بعدة مناطق في الجبل الاخضر وامكانية استخدامها في مجال التصنيع الغذائي
حنان محمود صالح1، عبد الرسول عوض بوسلطان2، مبروكة ميلاد موسى3
الملخص
اجريت هذه الدراسة في عام 2021-2022 للتعرف علي الصفات المورفولوجية والخواص الكيميائية لقرون الخروب النامية طبيعيا بأربع مناطق بالجبل الاخضر وادي الكوف، الوسيطة، عمر المختار، قندولة، وادخال مسحوق الثمار في صناعة الكيك، بينت نتائج الوصف المورفولوجي ان عينة وادي الكوف قد أظهرت تباينًا كبيرًا في جميع الصفات ، يليها عينة عمر المختار، الوسيطة، قندولة وتختلف احجام الخروب من منطقة الي اخري، تراوح متوسط وزن ثمار الخروب 6.71-13.41جم، الطول من 13.04-17.38سم، العرض 3.97-6.83 سم، السمك من 0.45-0.66 سم، وزن البذور من 1.41-1.63 جم، عدد البذور من 6.65-9.70 ، نسبة اللب الي البذور 10.51-23.99%.اما فيما يخص نتائج الخواص الكيميائية فقد أظهرت النتائج اختلافًا معنويًا في التركيب الكيميائي لثمار الخروب باختلاف مناطق نمو النبات، كان متوسط الرطوبة لثمار من 10.40-10.90% السكريات الكلية من 52.92-56.21السكريات المختزلة من7.61-18.49السكريات الغير مختزلة من36.92-46.83، البروتين الخام من 2.30-4.23%، الدهن 0.94-0.24% الالياف الخام من 10.95-12.78%، والتأنينات من 12.56- 13.08% الرماد الكلي 3.13-4.89%.كانت نتائج التحليل لمعاملات الارتباط بيرسون بين الصفات المورفولوجية والخواص الكيميائية موجبة وقوية جدا، خصوصًا بين طول ووزن وسمك القرن مع المادة الجافة والسكريات الكلية، وسلبية ما بين الطول والبروتين. اما بالنسبة لإضافة مسحوق الخروب في صناعة الكيك بنسب 0%,10%,20%,30% ونتائج الخواص الحسية فقد اعطيت 20% اعلي قبول من حيث الطعم والرائحة والقوام واللون والمظهر يليه الكيك بنسبة 30% ثم الكيك المصنع بنسب 10% بالمقارنة مع الكيك القياسي 0 % الذي كان اقل في القبول العام لكل الخواص.
الكلمات المفتاحية: الخواص الطبيعية والكيميائية- الخواص الحسية- قرون الخروب- مسحوق الخروب.
Abstract:
This study was conducted in 2021-2022 to identify the morphological characteristics and chemical properties of naturally growing carob pods in four areas of the Jabal Al- akhdar region: Wadi Al-Kuf, Al-Wasita, Omar Al-Mukhtar, and Qandula. The study also explored the use of the fruit powder in cake making. Morphological descriptions revealed that the Wadi Al-Kuf sample exhibited significant variation in all morphological characteristics. Carob pod sizes varied from one area to another. The average weight of carob pods ranged from 6.71-13.41 g, length 13.04-17.38 cm, width 3.97-6.83 cm, Thickness 0.45-0.66 cm, seed weight 1.41-1.63 g, number of seeds 6.65- 9.70, and pulp-to-seed ratio10.51-23.99%. The results of the chemical properties showed a significant difference in the chemical composition of carob fruits according to the different regions of plant growth. The average moisture content of the fruits 10.40-10.90%, total sugars 52.92-56.21%, reducing sugars 7.61-18.49%, non-reducing sugars 36.92-46.83%, crude protein 2.30-4.23%, fat 0.94-0.24%, crude fiber 10.95-12.78%, tannins 12.56-13.08%, and total ash 3.13-4.89%. Also, the results of the analysis of Pearson’s correlation coefficient to clarify the relationship between morphological characteristics and chemical properties are very strong positive, especially between the length, weight and thickness of the horn with dry matter and total sugars, and negative between length and protein. the addition of carob powder to cakes at percentages of 0%, 10%, 20%, and 30%, and the results of sensory analysis, the 20% percentage cake received the highest acceptance in terms of taste, aroma, texture, color, and appearance, followed by cakes made with 30% carob powder, and then cakes made with 10% carob powder. This was in comparison to the standard 0% cake, which received the lowest overall acceptance across all properties.
Keywords: Carob pods – Physical and chemical properties – Carob powder – Sensory properties
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