Savigh: A beneficial dietary supplement, a legacy from ancient

Subject Areas : Journal of Food Safety and Processing

Ali Akbar  Hemati Nejad ¹ (دپارتمان تحقیق و توسعه، شرکت صنایع غذایی ماسترفوده، تهران ، ایران)
Fahimeh  Salemi ² (دپارتمان تحقیق و توسعه، شرکت صنایع غذایی ماسترفوده، تهران ، ایران)
Fatemeh  Tajik ³ (دپارتمان تحقیق و توسعه، شرکت صنایع غذایی ماسترفوده، تهران ، ایران)

Received: 2021-07-02 Accepted : 2021-10-17 Published : 2021-11-22

Keywords: Sensory analysis, Traditional medicine, Savigh,

Abstract :

Savigh, as a useful dietary supplement that has been recommended in Islamic traditions, was first studied and sensory evaluated by a specialized and trained team. Based on the results, the spitting time as well as the size distribution of the particles that make up the stalk is very important in its quality and desirability. Increasing the spittoon time, in addition to breaking down the large molecules and making digestion easier, can also improve the aroma of the Savigh. In addition, the study of different types of stems showed that mesh size 70, in which all particles are smaller than 250 micrometers in size, will have the best quality in terms of roughness and texture of the strain. Based on the obtained results, mixing chickpea and oleaster creates a much better oral feeling, taste and texture for the ossification stalk and greatly reduces the roughness effects of oleaster. On the other hand, the combination of different strains in potion strains shows that the texture, roughness and softness of potion strains are similar to basic strains such as wheat, rice and barley, as well as more similar aroma, smell and mouthfeel to complementary strains such as chickpeas, lentils and oleaster, it makes them more desirable.