Okba, M., Abdelrasoul, E., Gomaa, M. (2014). PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES.. Journal of Food and Dairy Sciences, 5(2), 139-151. doi: 10.21608/jfds.2014.52753
M. A. Okba; E. A. Abdelrasoul; M. A. Gomaa. "PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES.". Journal of Food and Dairy Sciences, 5, 2, 2014, 139-151. doi: 10.21608/jfds.2014.52753
Okba, M., Abdelrasoul, E., Gomaa, M. (2014). 'PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES.', Journal of Food and Dairy Sciences, 5(2), pp. 139-151. doi: 10.21608/jfds.2014.52753
Okba, M., Abdelrasoul, E., Gomaa, M. PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES.. Journal of Food and Dairy Sciences, 2014; 5(2): 139-151. doi: 10.21608/jfds.2014.52753
PRODUCTION OF SNACKS DIGESTIBILITY PROTEIN FROM BARLEY AND TOMATO WASTES.
Prepared mixtures of barley flour with different ratios of tomato wastes from the tomato industry are (zero, 5, 10, 15 and 20%) to take advantage of their high content from fiber, antioxidants, and minerals, as well as to raise their economic value, for the production of snacks using extrusion at 180 °C and 200 rpm. Also, we studied the effect of these ratios on the chemical composition, phenolic compounds and physical properties (expansion, bulk density, water absorption, hardness, breaking strength, and color) of products as well as, organoleptic properties. The study showed that increasing the ratio of tomato wastes decreased each of the protein ratio, β-glucan and increased each of fiber ratio and mineral elements. Total phenolic compounds also increased by increasing the proportion of waste but decreased by extrusion. Also, affected the increase a ratio of tomato wastes on the physical properties of the outputs extrusion process, where decreased each of expansion ratio and water absorption. On contrast that, increased each of hardness, hardness, bulk density and color values. Sensory evaluation showed that the best ratio addition of tomato wastes were 15% and 20%. These results indicate that possibility of using tomato wastes mixing with barley flour of production snacks with high nutritional value.
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