This work aimed at determining the maximum acceptable level of wheat germ that can be added to one of homemade biscuits in Jordan, studying some chemical and sensory properties of this product, moreover, studying the effect of storage time after two months at room temperature on the sensory parameters of this product. The results showed that the addition of wheat germ in biscuit making at level of 20% (w/w) enhanced the nutritional value by increasing protein and total mineral content, as well as decreasing fat, total carbohydrates and total calories. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage.

The aim of this study is to characterize Dark Chocolate (DC) fortified with the Wheat Germ (WG) and to study the effect of standard storage for two months on sensorial properties. Preliminary studies showed that the best combination of WG is 10%. Proximate analysis showed that protein and total minerals contents of dark chocolate significantly (p0.05) increased by the addition of WG, whereas fat content significantly (p0.05) decreased, moisture and total carbohydrates were (p0.05) similar. As a result total calories gained from ingestion of dark chocolate decreased by 20.5 Cal/100 g. Appearance and color sensory attributes were ranked as "like very much" for both control (DC) and 10% added WG (GDC) treatments. Melt in mouth, texture, flavor, taste and overall acceptability were ranked as "like moderately" for GDC in comparison to "like very much" for DC. Storage for two months doesn't affect (p0.05) all the sensory attributes. It can be concluded that 10% GDC can involve as a nourishing source to replace the DC as evidenced by their higher protein and minerals contents and its acceptance by the taste panel.

Background and objectives Bread is a staple food that is widely consumed worldwide. The present study aimed to evaluate the use of sumac extract as a natural and functional improver on the quality attributes of wheat pan bread. Water sumac extracts were prepared at different sumac powder: water concentrations (w:v; 0.5%, 1%, 1.5%, 3%, and 5%) and then used in kneading of the dough and compared to the control dough kneaded with only water. Findings The rheological properties of the dough were measured using farinograph and extensograph, and these properties that include water absorption, development time, consistency, stability, softening, farinograph quality numbers, dough energy, resistance, maximum height, ratio R50/E, and ratio max significantly (p < 0.05) increased by using sumac extracts, while in contrast the dough extensibility decreased. An unexpected increase in bread volume index was obtained, which ranged from 108.87% to 154.84%, compared to the volume of control bread. Lightness (L*) and yellowness (b*) of the crust and crumb significantly (p < 0.05) decreased, while redness (a*) increased. The organoleptic preferences of the bread significantly increased as the concentration of sumac extract increased, except for a slight decrease in crumb color preference due to the reddish color. These improvements in pan bread characteristics could be attributed to extractable organic acids, polyphenols, tannins, and anthocyanins from sumac contributing to the strength of the gluten network. Conclusions Water sumac extracts at levels from 0.5% to 5% significantly enhanced the quality and pan bread parameters of the all‐purpose wheat flour dough. Significance and novelty The use of sumac extract as a natural and GRAS method to improve pan bread formulation could be beneficial both to the baking industry and to general health.

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