Alwafa Reem Abu, Mudalal Samer, Shraim Faisal, Mauriello Gianluigi
Department of Agricultural Science, University of Naples Federico II, 80055 Portici, NA, Italy.
Department of Nutrition and Food Technology, Faculty of Agriculture and Veterinary Medicine, An-Najah National University, Nablus P.O. Box 7, Palestine.
Plants (Basel). 2022 Apr 20;11(9):1110. doi: 10.3390/plants11091110.
There is growing interest in Origanum syriacum due to attractive culinary applications and functional properties. Solar drying is the most common conventional method for drying Origanum syriacum L. (Za’atar) in Mediterranean region. This study aimed to evaluate the quality traits of solar dried za’atar in comparison to freeze dried za’atar. Proximate composition (moisture, protein, fat, fiber, carbohydrates, and ash), color index (Lab*), macro and microstructure, sensory, and microbiological characteristics were evaluated. Solar dried za’atar exhibited significantly lower fat content (1.10 vs. 1.64%, p < 0.05) than freeze dried za’atar. Solar drying led to severe changes in color values compared to freeze drying. Solar drying exhibited loss in the structural integrity and leave hairs more than freeze drying. Moreover, freeze-dried za’atar exhibited significantly lower total aerobic count (4.92 vs. 5.23, p < 0.05) and yeasts and mold count (4.59 vs. 5.36, p < 0.05) than solar-dried za’atar. Panelists were able significantly to differentiate between solar- and freeze dried za’atar. Freeze-dried za’atar had significantly lower hedonic score of color, odor, taste, and overall acceptance than solar dried za’atar. In conclusion, using freeze drying achieved good improvements in some quality traits for za’atar while solar dried za’atar showed better sensory perception.
由于具有诱人的烹饪用途和功能特性，叙利亚牛至越来越受到关注。太阳能干燥是地中海地区干燥叙利亚牛至（扎塔尔）最常见的传统方法。本研究旨在评估太阳能干燥的扎塔尔与冷冻干燥的扎塔尔相比的品质特性。对其近似成分（水分、蛋白质、脂肪、纤维、碳水化合物和灰分）、颜色指数（Lab*）、宏观和微观结构、感官和微生物特性进行了评估。太阳能干燥的扎塔尔脂肪含量（1.10%对1.64%，p<0.05）显著低于冷冻干燥的扎塔尔。与冷冻干燥相比，太阳能干燥导致颜色值发生严重变化。与冷冻干燥相比，太阳能干燥使结构完整性丧失，叶片毛发更多。此外，冷冻干燥的扎塔尔总需氧菌数（4.92对5.23，p<0.05）以及酵母菌和霉菌数（4.59对5.36，p<0.05）显著低于太阳能干燥的扎塔尔。评估小组成员能够显著区分太阳能干燥和冷冻干燥的扎塔尔。冷冻干燥的扎塔尔在颜色、气味、味道和总体接受度方面的享乐得分显著低于太阳能干燥的扎塔尔。总之，冷冻干燥在扎塔尔的一些品质特性方面取得了良好改善，而太阳能干燥的扎塔尔感官感知更好。
