Halaby,, M., Nadir, A., A, E. (2000). FORTIFIED BISCUITS BAKED BY MICROWAVE OVEN. Journal of Food and Dairy Sciences, 25(7), 4413-4423. doi: 10.21608/jfds.2000.259204
Mona S. Halaby,; A. S. Nadir; Eveleen Said A. "FORTIFIED BISCUITS BAKED BY MICROWAVE OVEN". Journal of Food and Dairy Sciences, 25, 7, 2000, 4413-4423. doi: 10.21608/jfds.2000.259204
Halaby,, M., Nadir, A., A, E. (2000). 'FORTIFIED BISCUITS BAKED BY MICROWAVE OVEN', Journal of Food and Dairy Sciences, 25(7), pp. 4413-4423. doi: 10.21608/jfds.2000.259204
Halaby,, M., Nadir, A., A, E. FORTIFIED BISCUITS BAKED BY MICROWAVE OVEN. Journal of Food and Dairy Sciences, 2000; 25(7): 4413-4423. doi: 10.21608/jfds.2000.259204
1Nutr. & Food Sci. Dept., Fac. of Home Economic, Helwan. Univ., Cairo, Egypt.
2Food Technology & Dairy Dept. National Research Center, Dokki, Cairo Egypt.
3Home Economic Dept. (Nutr. & Food Sci.), Fac. of Specific Education. Ain Shams Univ.
Abstract
Microwave baking is an interesting alternative method for preventing nutrient degradation. The present study was carried out to evaluate a new biscuit that was obtained by partially replacing of wheat with ground peanut, chickpea and sesame flours at 0, 10, 15 and 20% to improve nutritive value of biscuits with different flavours. Such products will reduce the price and save a part of hard currency spent on wheat, besides improving taste and nutritive value.
In the present work thirty different kinds of biscuits were evaluated chemically, nutritionally and organoleptically. Such replacement at 15% and 20% levels led to an acceptable quality and high nutritional value due to the complimentary nature of the amino acids derived from these raw materials, than those made from wheat flour alone. Fortification with 20% chickpea, peanut or sesame was the best treatments. Essential amino acid contents, amino acid scores (AS), pointed out that fortification of biscuit with 20% chickpea, sesame and peanut upgraded the nutritive values of biscuits.
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