Hussein, A., Saleh, Z., Badawy, I., El-Shobaki, F. (2008). RHEOLOGICAL AND SENSORY EVALUATION OF SOME SNACKS MODIFIED TO IMPROVE THEIR NUTRITIVE AND HEALTH VALUE. Journal of Food and Dairy Sciences, 33(1), 321-330. doi: 10.21608/jfds.2008.124711
A. M. S. Hussein; Zeinab A. Saleh; I. H. Badawy; F. A. El-Shobaki. "RHEOLOGICAL AND SENSORY EVALUATION OF SOME SNACKS MODIFIED TO IMPROVE THEIR NUTRITIVE AND HEALTH VALUE". Journal of Food and Dairy Sciences, 33, 1, 2008, 321-330. doi: 10.21608/jfds.2008.124711
Hussein, A., Saleh, Z., Badawy, I., El-Shobaki, F. (2008). 'RHEOLOGICAL AND SENSORY EVALUATION OF SOME SNACKS MODIFIED TO IMPROVE THEIR NUTRITIVE AND HEALTH VALUE', Journal of Food and Dairy Sciences, 33(1), pp. 321-330. doi: 10.21608/jfds.2008.124711
Hussein, A., Saleh, Z., Badawy, I., El-Shobaki, F. RHEOLOGICAL AND SENSORY EVALUATION OF SOME SNACKS MODIFIED TO IMPROVE THEIR NUTRITIVE AND HEALTH VALUE. Journal of Food and Dairy Sciences, 2008; 33(1): 321-330. doi: 10.21608/jfds.2008.124711
RHEOLOGICAL AND SENSORY EVALUATION OF SOME SNACKS MODIFIED TO IMPROVE THEIR NUTRITIVE AND HEALTH VALUE
1Food Science and Nutrition Dept., National Res. Center, Dokki, Cairo, Egypt.
2Food Technology Dept., National Res. Center, Dokki, Cairo, Egypt.
Abstract
Snacks from the local market were modified, in order to raise their nutritional and health value. Some food sources known to be rich in either protein or health compounds were added to the original formula. These sources were skimmed milk, eggs, whey protein, wheat germ, chickpea, rice, soybean, carrot, orange peel or strawberry. It was necessary, therefore to assess the dough characteristics and as well as baking quality and sensory evaluation of the final product. The modified formulas were prepared in the form of biscuit and corn flakes. They contain higher protein content than the original, (13.65 – 17.77 % relative to 8.16 % for the original formula of biscuits). The diameter, spread ratio and weight of biscuit were decreased due to mixing wheat flour with skimmed milk and eggs. This decrease was more pronounced due to addition of each of chick pea and carrot, wheat germ and strawberry, rice and carrot and soy bean and orange peel. The height, volume and specific volume were, however increased. The maximum viscosity was markedly decreased in the formula containing chickpea and carrot. Addition of these food sources to the original formula did not appreciably affect the sensory properties of the final product.
It was concluded that, the modified formulas are characterized by the high protein content and compounds with health value that can provide consumers particularly children with protein and other compounds that protect them from health hazards. In the same time, these products keep on their rheological properties to a good extent and still have good sensory properties that make them acceptable by the consumer.
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