Utilization of Marjoram to Improve the Nutritional Value and the Safety of Snacks

Abstract

The herb marjoram is one of the most important crops for increasing Egypt's foreign currency earnings. Marjoram is also a common spicy medicinal herb. It's also used in food all over the world to add flavor. The mineral content, vitamin A content and fatty acid profile of the marjoram herb were estimated in this study. The sensory properties, quality properties, mineral content, fatty acid composition and physical properties of snacks containing marjoram powder (2.5, 5, and 7.5 %) were also assessed fatty acids (PUFA), followed by monounsaturated fatty acids (MUFA) and saturated fatty acids (SFAs). The data revealed that the marjoram herb has mineral content. The vitamin A content of the marjoram herb, on the other hand, was 1570.36 mg/kg. Marjoram herb also contains a high amount of unsaturated fatty acids (74.35%), especially Linolenic acid (44.9 %). The results, on the other hand, showed that there were no major variations in all sensory properties between the marjoram-fortified snacks and the control snacks at p ≤ 0.05. The addition of marjoram powder to snacks improved the snack's consistency. The most prevalent fatty acids in marjoram-fortified snacks were polyunsaturated. On the other hand, Elaidic acid isomers in snacks containing marjoram powder decreased as marjoram powder levels increased. As different levels of marjoram powder were increased, all minerals present in snacks increased. When the amount of marjoram powder added was increased from 0 to 7.5 %, the water absorption index of snack samples increased and the expansion ratio decreased. Finally, adding marjoram powder to the snack formulation improved the micronutrient content, sensory quality, Tran's fatty acid content and nutritional quality of the snacks.