title: Evaluation of different drying techniques on the nutritional and biofunctional properties of a traditional fermented sheep milk product.
abstract: The purpose of this study was to evaluate the effect of solar and freeze drying techniques on the physicochemical, nutritional and biofunctional properties of salted or unsalted Jameed from fermented sheep milk product. The highest yield of Jameed was obtained via the salted-solar drying process. As measured by colorimetry, salted freeze-dried Jameed showed improved consumer characteristics in terms of increased lightness and decreased red and yellow color components. When unsalted Jameed was prepared by solar or freeze drying, additional major peptide bands were detected by SDS-PAGE treatments as compared to the solar or freeze drying of the salted Jameed. Use of salt in the preparation of solar dried Jameed also led to the highest ACE inhibitory activities whereas antioxidant activity was lowest in unsalted solar dried Jameed. The study findings indicate that both greater yield and better overall nutritional and biofunctional properties were associated with solar dried salted Jameed.
authors.affiliation: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan. Electronic address: malodat@just.edu.jo.
authors.forename: Muhammad H
authors.initials: MH
authors.lastname: Alu'datt
authors.affiliation: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
authors.forename: Taha
authors.initials: T
authors.lastname: Rababah
authors.affiliation: Department of Natural Resources and Environment, Jordan University of Science and Technology, Jordan.
authors.forename: Mohammad N
authors.initials: MN
authors.lastname: Alhamad
authors.affiliation: Faculty of Veterinary Medicine, Jordan University of Science and Technology, Jordan.
authors.forename: Mohammad M
authors.initials: MM
authors.lastname: Obaidat
authors.affiliation: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
authors.forename: Sana
authors.initials: S
authors.lastname: Gammoh
authors.affiliation: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
authors.forename: Khalil
authors.initials: K
authors.lastname: Ereifej
authors.affiliation: Department of Nutrition and Food Technology, Faculty of Agriculture, The University of Jordan, Jordan.
authors.forename: Khaild
authors.initials: K
authors.lastname: Al-Ismail
authors.affiliation: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, P.O. Box 3030, Irbid 22110, Jordan.
authors.forename: Rami M
authors.initials: RM
authors.lastname: Althnaibat
authors.affiliation: School of Dietetics and Human Nutrition, McGill University, Montreal, QC, Canada.
authors.forename: Stan
authors.initials: S
authors.lastname: Kubow
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000494:pharmacology; D000818:Animals; D003116:Color; D043302:Cultured Milk Products / Q000737:chemistry*; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling; D005612:Freeze Drying / Q000379:methods; D009753:Nutritive Value; D021122:Protein Subunits / Q000032:analysis; D012756:Sheep; D012965:Sodium Chloride
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D021122:Protein Subunits; D012965:Sodium Chloride
keywords: Biofunctional; Freeze-drying; Milk; Sheep; Solar-drying