UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING
A.
Sharoba
Food Sci. Dept., Moshtohor Fac. of Agric. Banha Univ., Egypt.
author
M.
Farrag
Food Technology Res. Institute, Agric. Res. Center, Giza, Egypt.
author
A.
Abd El-Salam
Food Technology Res. Institute, Agric. Res. Center, Giza, Egypt.
author
text
article
2013
eng
In this study, feasibility of using orange waste (OW), carrot pomace (CP), potato peels (PP) and green pea peels (GPP) wastes from food industry, as a starting raw material to produce dietary fibre powders and the feasibility of producing cakes intended for people suffering from obesity or over weight and diabetes. The physicochemical properties of dietary fiber powder were first evaluated. The results showed that the fibre contents, compositions and hydration properties (water and oil holding capacity and swelling capacity) of the fiber powder. Some food processing wastes {(OW), (CP), (PP) and (GPP)}, are a rich sources of fibres. The OW, CP, PP and GPP wastes were replaced with wheat flour (72%) at 5, 10, 15 and 20% levels and studied for rheological characteristics. Water absorption increased significantly with increasing wastes from 0 to 20%. Dough stability and dough development were increased. Resistance to extension values significantly increased, whereas extensibility values decreased. The produced fiber substituted cakes achieved a reduction in calories. Cakes were prepared from blends of wheat flour (72%) with 5, 10, 15 and 20% fruits and vegetables wastes. The volume of cakes decreased with increase in fruits and vegetables wastes content from 0 to 20%. Cakes prepared from 20% of wastes OW, CP, PP and GPP had a higher ratio of dietary fibres. Sensory evaluation showed that all high fiber substituted cake samples were significantly lower than control cake sample in all sensory characteristics, except cake samples prepared with 5 and 10% of orange waste and carrot pomace had no significant differences (P>0.05) with control cake. However, there were significant differences between cake samples containing the same type of fiber source at 5, 10, 15 and 20% replacement levels. The highest and lowest scores in the same type of fiber source for all attributes were that achieved by cake samples with fiber source at 5 and 20% replacement levels, respectively. Texture properties of cake were affected by replacement levels of fiber source. The results indicated that OW, CP, PP and GPP wastes can serve as a good source of dietary fibres.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
4
v.
9
no.
2013
433
453
https://jfds.journals.ekb.eg/article_72084_fb7bf283269d7110430689f1933c06ae.pdf
dx.doi.org/10.21608/jfds.2013.72084
PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES
A.
Gabr
Dairy Product Res. Dep., Food Technol. Res. Inst., Agric. Res. Center, Giza-Egypt
author
S.
Mahgoub
Crops Technology Res. Dep.Food Technol. Res. Inst., Agric. Res. Center, Giza-Egypt
author
W.
Shehata
Crops Technology Res. Dep.Food Technol. Res. Inst., Agric. Res. Center, Giza-Egypt
author
text
article
2013
eng
The present research work aimed to study the possibility of producing high nutritional value snack prepared from the mixture of raw materials 40% broken rice, 25%chickpeas,20%wheat germ, 10% naked barley and 5% milk powder, respectively. Been manufacturing three products in extrusion machine emissions , the first product is a yellow corn 100% without any additives and the second product was added the mixture of raw materials 35% and yellow corn 65% and the third product has been added the equal volume from the mixture of raw materials and yellow corn. Chemical constituents in raw materials, yellow corn and formulae were determined. Physical properties such as expansion ratio(ER), bulk density (BD), water absorption index (WAI) and water solubility index (WSI) were also, determined. The sensory properties of yellow corn and its formulae were evaluated.
The results showed an increase in protein, fiber and total carbohydrates, resultant due to chickpea, wheat germ, hull-less barley and milk power in extruded formulae. The physical properties showed that the color was affected when the raw mixture materials increased up to 65% and the formula mad from 35% raw mixture materials had no affected color. Moreover, these products also showed that the expansion ratio in formulae (F1 and F2) were decreased by increasing protein whereas, bulk density were increased due to the high proportion of protein and high in water absorption index. Where as, the sensory evaluation of snacks and its extruded formulae showed that the formulae made from 35% raw mixture materials had the highest score followed by 65% in over all acceptability.
Generally, snacks extruded formulae made from 35 and 50% from raw mixture materials had the highest scores taste panelists.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
4
v.
9
no.
2013
455
464
https://jfds.journals.ekb.eg/article_72085_82a04a6dab7c25686538c7da973b6582.pdf
dx.doi.org/10.21608/jfds.2013.72085
CHEMICAL STUDIES ON PURSLANE AND WHITE MULBERRY LEAVES
G.
EL-Hadidy
Food Technology Research inst., Agric. Res. Cent, Giza, Egypt.
author
M.
Abou Raya
Food Industries Dept. Fac. Of Agric. Mansoura Univ. Egypt.
author
Mona
Khalil
Food Industries Dept. Fac. Of Agric. Mansoura Univ. Egypt.
author
Faten
Ibrahim
Food Industries Dept. Fac. Of Agric. Mansoura Univ. Egypt.
author
A.
Barakat
Food Technology Research inst., Agric. Res. Cent, Giza, Egypt.
author
text
article
2013
eng
Purslane and white mulberry leaves were analyzed for their proximate composition, minerals, fatty acids, phenolic compounds, flavonoids, and amino acids content to evaluate their importance in human nutrition. The results showed that purslane and white mulberry leaves contain appreciable amount of essential nutrients. Moisture, carbohydrate, crude protein, ether extract, crude fiber and ash content in purslane were 4.93, 52.86, 23, 6.34, 10 and 17.80, respectively, and 12.02, 59.75, 21, 4.83, 15 and 14.42 for mulberry leaves(on dry weight basis).also high concentration of macro minerals Ca were(1.2 and 3.6%), K (5.6 and 1.16 % ) and Na (2 and 0.79%) , high concentration of micro minerals' Fe were (0.255 and 0.260 %) and Zn (0.030 and 0.022 %) ,respectively . The dietary purslane oil consisted mainly of oleic acid, linoleic acid, plamitic acid, arahidic acid and capric. On the other hand fatty acids composition of white mulberry leaves consisted mainly of arahidic, plamitic, linoleic, and capric and oleic. High concentration of phenolic compounds and flavonoids were recorded. White mulberry leaves contain essential amino acids lysine and non-essential amino acids glutamic and aspartic. From this study, it could be concluded that consumption of purslane and white mulberry leaves in different quantities could provide a reasonable daily recommended amount of essential nutrients for maintenance of healthy life and normal body functions.
Journal of Food and Dairy Sciences
Mansoura University, Faculty of Agriculture
2090-3650
4
v.
9
no.
2013
465
474
https://jfds.journals.ekb.eg/article_72086_79ba14bffdd619b647534fbea8aa5fae.pdf
dx.doi.org/10.21608/jfds.2013.72086