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Sakr, A., El-Hadidi, S., Mohamed, E. (2011). EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA. Journal of Food and Dairy Sciences, 2(12), 683-691. doi: 10.21608/jfds.2011.81995
Amany M. Sakr; Sohair T. El-Hadidi; Eman S. Mohamed. "EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA". Journal of Food and Dairy Sciences, 2, 12, 2011, 683-691. doi: 10.21608/jfds.2011.81995
Sakr, A., El-Hadidi, S., Mohamed, E. (2011). 'EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA', Journal of Food and Dairy Sciences, 2(12), pp. 683-691. doi: 10.21608/jfds.2011.81995
Sakr, A., El-Hadidi, S., Mohamed, E. EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA. Journal of Food and Dairy Sciences, 2011; 2(12): 683-691. doi: 10.21608/jfds.2011.81995

EVALUATION OF CORN SNACKS FORTIFIED WITH CHICK-PEA

Article 3, Volume 2, Issue 12, December 2011, Page 683-691  XML PDF (408.67 K)
Document Type: Original Article
DOI: 10.21608/jfds.2011.81995
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Authors
Amany M. Sakr; Sohair T. El-Hadidi; Eman S. Mohamed
Food Tech., Res. Inst. Agric. Res. Center, Giza , Egypt.
Abstract
       Sweet chick-pea flour was used at different levels (10, 20,30%) to fortify corn grits to produce extrusion snakes using laboratory single – screw extruder. The produced snacks were subjected to chemical composition, minerals contents, β-carotene and physical properties, water absorption, hunter color, sheer force and sensory characteristics. The results showed that all fortified snacks had higher contents of protein, fat, ash and minerals. Hunter color showed that L. value (Lightness) of snacks fortified at high levels of sweet chick-pea flour was higher than that of control and other treatments. β-carotene content increased with increasing the levels of sweet chick-pea. The addition of sweet chick-pea at 10% increased the acceptability of the snack than other treatments.
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