Gabr, A., Mahgoub, S., Shehata, W. (2013). PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES. Journal of Food and Dairy Sciences, 4(9), 455-464. doi: 10.21608/jfds.2013.72085
A. M. Gabr; S. A. Mahgoub; W. M. Shehata. "PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES". Journal of Food and Dairy Sciences, 4, 9, 2013, 455-464. doi: 10.21608/jfds.2013.72085
Gabr, A., Mahgoub, S., Shehata, W. (2013). 'PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES', Journal of Food and Dairy Sciences, 4(9), pp. 455-464. doi: 10.21608/jfds.2013.72085
Gabr, A., Mahgoub, S., Shehata, W. PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES. Journal of Food and Dairy Sciences, 2013; 4(9): 455-464. doi: 10.21608/jfds.2013.72085
PRODUCTION OF HIGH NUTRITIONAL VALUE SNACK FOODS FOR CHILDREN FROM GRAINS AND LEGUMES
The present research work aimed to study the possibility of producing high nutritional value snack prepared from the mixture of raw materials 40% broken rice, 25%chickpeas,20%wheat germ, 10% naked barley and 5% milk powder, respectively. Been manufacturing three products in extrusion machine emissions , the first product is a yellow corn 100% without any additives and the second product was added the mixture of raw materials 35% and yellow corn 65% and the third product has been added the equal volume from the mixture of raw materials and yellow corn. Chemical constituents in raw materials, yellow corn and formulae were determined. Physical properties such as expansion ratio(ER), bulk density (BD), water absorption index (WAI) and water solubility index (WSI) were also, determined. The sensory properties of yellow corn and its formulae were evaluated.
The results showed an increase in protein, fiber and total carbohydrates, resultant due to chickpea, wheat germ, hull-less barley and milk power in extruded formulae. The physical properties showed that the color was affected when the raw mixture materials increased up to 65% and the formula mad from 35% raw mixture materials had no affected color. Moreover, these products also showed that the expansion ratio in formulae (F1 and F2) were decreased by increasing protein whereas, bulk density were increased due to the high proportion of protein and high in water absorption index. Where as, the sensory evaluation of snacks and its extruded formulae showed that the formulae made from 35% raw mixture materials had the highest score followed by 65% in over all acceptability.
Generally, snacks extruded formulae made from 35 and 50% from raw mixture materials had the highest scores taste panelists.
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