Nutritional and Sensory Evaluation of Prepared Pan Bread Using Amaranth, Milk Thistle, Garden Cress and Wheat Flour

Document Type : Original Article

Authors

1 Food Industries Department, Faculty of Agriculture, Mansoura University

2 Bread and Pastry Department, Food Technology Research Institute, Agriculture Research Center, Giza, Egypt

Abstract

This study aimed to produce a high-quality pan bread with nutritional value and sensory properties from wheat flour (WF) and amaranth (AMP), milk thistle (MTP), and garden cress (GCP). Four types of pan bread were prepared by replacing wheat flour (72%) with AMP and MTP (5, 10,15, and 20%) and three types of pan bread were prepared by replacing WF (72%) with GCP (2.5 ,5, and 7.5%). The chemical composition, calories, minerals, amino acids and fatty acids of the raw materials were studied, as well as the chemical composition, calories, colors, sensory and mineral properties of the studied pan bread. The results showed that the best replacement was found in adding MTP in proportions (10 or 15%) followed by an AMP in proportions (10 or 15%), then GCP in proportions (2.5or 5%) compared to the control blends in protein, iron and sensory evaluations. So, MTP because it contains a high extent of iron is important in preventing iron deficiency anemia and use it as a meal for an inactive adult by eating (100-120 g) of bread to give him the appropriate amount of iron he needs.

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