Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour
المؤلفون المشاركون
El-Sohaimy, S. A.
Shehata, M. G.
Mehany, Taha
Zeitoun, M. A.
المصدر
International Journal of Food Science
العدد
المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-15، 15ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2019-03-03
دولة النشر
مصر
عدد الصفحات
15
الملخص EN
The purpose of the present research was to develop novel flat bread supplemented with quinoa flour to raise its nutritional quality and functional properties.
Furthermore, evaluation of the quality of developed bread was realized with blends at 5, 10, 15, 20, 25, and 30% of quinoa flour.
Chemical composition of supplemented flat bread was determined.
Several properties on dough (water absorption, dough development time, stability time, elasticity, and extensibility) and their corresponding characteristics (loaf specific volume, baking loss, roundness, height, baking time, hardness, cohesiveness, springiness, resilience, gumminess, and chewiness) were then evaluated.
The protein content in bread-based quinoa blends was significantly increased gradually with increasing the percentage of quinoa flour from 12.12±0.63% in control to 15.85±0.065% in 30% quinoa flour.
Also, the amino acids content was increased with increasing the percentage of quinoa flour.
Mineral contents in 30% quinoa flour blend such as sodium, potassium, magnesium, calcium, iron, copper, manganese, and zinc were higher than other ratios and control bread (100% wheat flour).
Rheological properties of supplemented bread such as specific volume, appearance, crust and crumb texture, aroma-odor, and colour were evaluated and found to be excellent.
Physicosensory characteristics of the bread fortified with quinoa flour were evaluated and the most of panelists accepted and preferred the bread supplemented with quinoa flour more than control.
The obtained unique nutritional, physicochemical, and organoleptic characteristics of quinoa flour-based flat bread open a new promising prospect for utilization of quinoa flour in an industrial scale for treatment and/or prevention of malnutrition in developing counties.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
El-Sohaimy, S. A.& Shehata, M. G.& Mehany, Taha& Zeitoun, M. A.. 2019. Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour. International Journal of Food Science،Vol. 2019, no. 2019, pp.1-15.
https://search.emarefa.net/detail/BIM-1165354
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
El-Sohaimy, S. A.…[et al.]. Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour. International Journal of Food Science No. 2019 (2019), pp.1-15.
https://search.emarefa.net/detail/BIM-1165354
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
El-Sohaimy, S. A.& Shehata, M. G.& Mehany, Taha& Zeitoun, M. A.. Nutritional, Physicochemical, and Sensorial Evaluation of Flat Bread Supplemented with Quinoa Flour. International Journal of Food Science. 2019. Vol. 2019, no. 2019, pp.1-15.
https://search.emarefa.net/detail/BIM-1165354
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1165354
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر