Chemical Profiles of Selected Jordanian Foods

This book provides an overview of traditional Middle Eastern food products and beverages, investigating their chemical, microbial, and physical profiles. It examines 5 Jordanian products, focusing on their chemical composition, preparation, and food safety and quality management. The book is a valuable reference guide to Middle Eastern traditional products and is of interest to researchers in southern Europe due to the region's historical influence on the Mediterranean diet.

Format: Paperback / softback
Length: 61 pages
Publication date: 22 August 2021
Publisher: Springer Nature Switzerland AG

This comprehensive book delves into the diverse world of traditional Middle Eastern food products and beverages, offering a thorough exploration of their chemical, microbial, and physical characteristics. The authors have carefully chosen five emblematic Jordanian products that showcase the region's rich culinary heritage and have subjected them to in-depth analysis, focusing on their chemical composition, preparation methods, and key features such as food safety and quality management.

In the first chapter, the book provides a foundational introduction to traditional foods in Jordan, shedding light on their historical significance and cultural importance. Subsequent chapters delve into specific product categories, each offering a detailed account of their origins, manufacturing processes, and culinary applications.

One notable product discussed in the book is Shaneenah, a popular fermented dairy drink known for its unique flavor and health benefits. The authors provide a detailed account of Shaneenah's production process, including the selection of milk, the addition of bacteria, and the fermentation period. They also discuss the nutritional value of Shaneenah and its potential health benefits, such as aiding digestion and promoting gut health.

Another product highlighted is Mujaddara and Rashoof, two lentil-based products that are staple dishes in Jordanian cuisine. The authors explore the various ingredients used in these dishes, such as lentils, onions, and spices, and discuss the cooking methods employed to create their distinctive flavors and textures. They also touch upon the historical significance of Mujaddara and Rashoof as comfort foods during times of hardship and poverty.

Kebab products are also examined in the book, with a focus on their diverse range and regional variations. The authors discuss the different types of meat used in kebabs, such as lamb, beef, and chicken, and the various marinades and cooking techniques employed to enhance their flavor and tenderness. They also explore the cultural significance of kebabs in Middle Eastern society.

Soft cheese is another product that receives attention in the book, with a chapter dedicated to its production and culinary applications. The authors discuss the different types of cheese commonly used in Middle Eastern cuisine, such as feta, halloumi, and labneh, and the methods used to make them. They also explore the role of soft cheese in traditional Mediterranean diets and its potential health benefits, such as its high protein content and calcium content.

Finally, the book concludes with a chapter on Muhallabiaah, a traditional milk pudding that is a beloved dessert in Jordan and other Middle Eastern countries. The authors provide a detailed account of Muhallabiaah's production process, including the selection of milk, the addition of sugar, and the cooking method employed to create its signature creamy texture and sweet flavor. They also discuss the cultural significance of Muhallabiaah and its role in celebrating special occasions and festivals.

This book serves as a valuable reference guide for anyone interested in exploring the rich culinary heritage of the Middle East. It offers a comprehensive understanding of traditional food products and beverages, their chemical composition, microbial profiles, and physical characteristics. Due to the region's historical influence on the Mediterranean diet, the book is also of interest to researchers in southern Europe who are studying the relationship between food, culture, and health.

In conclusion, this comprehensive book provides a deep and insightful exploration of the world of traditional Middle Eastern food products and beverages, offering a valuable resource for culinary enthusiasts, researchers, and anyone with an interest in understanding the rich cultural heritage of the region.

Weight: 125g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030798192
Edition number: 1st ed. 2021