Ibrahim, F., Abd El-gawwad, A., Doma, M., Nimr, H. (2014). CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.. Journal of Food and Dairy Sciences, 5(11), 775-794. doi: 10.21608/jfds.2014.53227
Faten Y. Ibrahim; A. I. Abd El-gawwad; M. B. Doma; H. Y. Nimr. "CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.". Journal of Food and Dairy Sciences, 5, 11, 2014, 775-794. doi: 10.21608/jfds.2014.53227
Ibrahim, F., Abd El-gawwad, A., Doma, M., Nimr, H. (2014). 'CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.', Journal of Food and Dairy Sciences, 5(11), pp. 775-794. doi: 10.21608/jfds.2014.53227
Ibrahim, F., Abd El-gawwad, A., Doma, M., Nimr, H. CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.. Journal of Food and Dairy Sciences, 2014; 5(11): 775-794. doi: 10.21608/jfds.2014.53227
CHEMICAL, BIOLOGICAL AND SENSORY EVALUATION OF BISCUIT ENRICHED WITH, IRAQI DATES, SWEET LUPINE AND DEFATTED SOYBEAN FLOUR.
Food Industries Dept., fac. Of agric., Mansoura University, Egypt
Abstract
The objective of this study aimed to increase the nutritional and biological value of low cost biscuits to fight malnutrition among infants and young children. To produce biscuits, two of legumes flour (defatted soybean flour, whole meal flour of sweet lupine) and date (at tamr stage), were utilized in replacing part of wheat flour at three levels (5,10 and 15%). The products were analyzed for chemical, organoleptic and biological properties. The results indicated that legume flours were extremely rich in minerals iron, calcium, zinc and Phosphorous as compared with wheat flour, while skim milk powder has highest percent of Calcium (893.2 mg/100 g) , whereas, date has highest percent of phosphorous (676.09 mg/100 g). Protein content of Legume flours were about 2 to 5 times fold content of the cereals wheat flour. Legume flours were extremely rich in all essential amino acids than wheat flour. Results indicated that minerals contents of biscuits increased by increasing the level of replacement of wheat flour also this with legumes flour and date, The high content of minerals in these materials raise the nutritive value of biscuits. Biscuits made with legume flours had more leucine, total aromatic amino acids and tryptophan, while all biscuits samples had less lysine than FAO/WHO (1973) reference pattern. Therefore, these samples require more supplementation with complementary protein of they are to be used as food sources. The hedonic scores of all biscuits were generally high indicating a strong consumer appeal. The results show that the diets containing biscuits with flour substitutes caused a significant increase in hemoglobin and erythrocyte. The obtained results cleared that iron deficiency led to an extensive alteration that mostly resulted in clinically failure in liver and kidney functions in the affected animals.
View on SCiNiTO
Top