Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L. ) instead of margarine on shortened biscuit characteristics
العناوين الأخرى
تأثير استبدال دقيق درنات الطرطوفة كبديل للمارجرين على خصائص البسكويت الدهني
المؤلفون المشاركون
al-Fakhrani, Ala al-Din Mahmud
Mustafa, Mustafa Kamal
Abbas, Muhammad Nur al-Din
المصدر
Fayoum Journal of Agricultural Research and Development
العدد
المجلد 35، العدد 2 (31 أغسطس/آب 2021)، ص ص. 259-273، 15ص.
الناشر
تاريخ النشر
2021-08-31
دولة النشر
مصر
عدد الصفحات
15
التخصصات الرئيسية
الموضوعات
الملخص EN
In this work the Jerusalem artichoke flour (JAF) obtained from Jerusalem artichoke tuber (Helianthus tuberosus L.) - planted at Fayoum Governorate- was added to biscuit formulas as a substitute percent from 10 ,20, 30, 40,and 50% of the used salt free margarine.
Such additive was used due to the nutritional effect of this plant especially that related to the anti-oxidant effect.
The study followed the changes resulted in the chemical components, the sensory characteristics and the anti-oxidant activity of the processed biscuits and after storage time up to 90 days.
Due to minimizing the lipids content by JAF replacing the amount of margarine in the formulas, and the final caloric value decreased.
Most of the characters were negatively affected specially hardness, texture and the other evaluated items of biscuit.
The anti-oxidant activity enhanced due to JAF replacement.
In the same time this anti-oxidant activity of biscuit were also effected during storage up to 90 days.
From the findings and the recommendation of the work one could conclude that the more accepted amount of JAF to be added to wheat flour formula was found to be at 30%.
More results also mentioned to the possibility of enhancing most of the biscuit characteristics when the recipe include surplus of water at percent of 5, 10 and 15% regarding the wheat flour used.
Such replaced JAF instead of free salt margarine was found to decrease the caloric value of biscuit and to enhance the antioxidant activity which is of good prospect to those consumed such produced biscuit.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Mustafa, Mustafa Kamal& al-Fakhrani, Ala al-Din Mahmud& Abbas, Muhammad Nur al-Din. 2021. Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L. ) instead of margarine on shortened biscuit characteristics. Fayoum Journal of Agricultural Research and Development،Vol. 35, no. 2, pp.259-273.
https://search.emarefa.net/detail/BIM-1274027
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
al-Fakhrani, Ala al-Din Mahmud…[et al.]. Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L. ) instead of margarine on shortened biscuit characteristics. Fayoum Journal of Agricultural Research and Development Vol. 35, no. 2 (2021), pp.259-273.
https://search.emarefa.net/detail/BIM-1274027
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Mustafa, Mustafa Kamal& al-Fakhrani, Ala al-Din Mahmud& Abbas, Muhammad Nur al-Din. Replacing effect of Jerusalem artichoke flour (Helianthus tuberosus L. ) instead of margarine on shortened biscuit characteristics. Fayoum Journal of Agricultural Research and Development. 2021. Vol. 35, no. 2, pp.259-273.
https://search.emarefa.net/detail/BIM-1274027
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 270-272
رقم السجل
BIM-1274027
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