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Pakistan Journal of Nutrition

Year: 2009 | Volume: 8 | Issue: 2 | Page No.: 134-138
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Authors

Jihad M. Quasem

Ayman Suliman Mazahreh

Ibrahim Abdullah Afaneh

Amer Al Omari

Keywords

Jameed is a fermented dried dairy product in the form of stone hard balls or other shapes produced by straining the heated buttermilk on cloth mesh bags, salting the formed paste by kneading, shaping and drying in the sun. This product is reconstitute after disintegration to be used in the preparation of Mansaf, the national dish in Jordan, which is basically lamb meat cooked in Jameed sauce (Sharab, Mareece) and served on cooked rice. This study aimed at improving the solubility of jameed and the colloidal stability of it is dispersion for this purpose a wettability and a syneresis test of dispersion were developed for the measurement of jameed solubility. Treating butter milk at 55 °C for 3 min had the best result regarding jameed paste yield and solubility, along with enhancement of jameed paste texture compared with the other heat treatment. The addition of Carrageenan (0.15%), to the Jameed paste resulted in improvement of solar dried Jameed with significant result for Carrageenan treatment as evaluated by wettability and syneresis test. Whipping of the paste to which carrageenan was used, added an additional improvement to the solubility of Jameed and stability of its dispersion.
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