Journal of Food Processing & Technology

Department of Chemistry, Adama Science and Technology University, Ethiopia

Biography

Dr. Yadessa Melaku working in an Adama Science and Technology University, in the Department of  Chemistry,. He has an interest in the field of Food process engineering, food technology, Biochemistry, Food Chemistry and has published articles entitled Formulation of Substantial Natural Flavors from Plant Materials for Food and Beverage Industries. He is from Ethiopia.

Publications

• Research Article   
  Formulation of Substantial Natural Flavors from Plant Materials for Food and Beverage Industries
  Author(s): Mesfin Getachew*, Sisay Awoke, Yadessa Melaku, Minbale Gashu and Zelalem Gizachew
  
  Ten plant species, Cuminum cyminum seed, Foeniculum vulgare seed, Trachyspermum ammi seed, Nigella sativa seed, Coriandrum sativum seed, Aframomum corrorima fruit, Zingiber officinale rhizome, Cinnamomum aromaticum bark, Rosemary officinalis leaf and stem, and Thymus schimperi leaf, which are traditionally used as spices in Ethiopia were hydrodistilled to isolate their volatile constituents in order to identify their character-impact odorants. These spices comprise of 4%, 5.5%, 4%, 0.8%, 0.3%, 2%, 1%, 0.5%, 1.2% and 0.7% essential oil by mass. The GC-MS analysis of these essential oils obtained from these ten species led to the identification of 64 compounds. Twenty-three formulations were developed, of which 16 were from powdered spices to flavor bread (food) while the remaining seven were obtained from essential oil for .. View more»
  

  DOI: 10.35248/2157-7110.19.10.805

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