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Formulation and evaluation of some novel breakfast blends made from cereals and legumes
العناوين الأخرى
توليف و تقويم بعض خلطات الإفطار الجديدة المصنعة من الحبوب و البقوليات
المؤلفون المشاركون
Mustafa,Rihab Abd al-Salam
Abd al-Halim, Azzah al-Said Muhammad
Jabal, Salwa Salamah
المصدر
Alexandria Journal of Food Science and Technology
العدد
المجلد 14، العدد 2 (31 ديسمبر/كانون الأول 2017)، ص ص. 25-34، 10ص.
الناشر
الجمعية العلمية للصناعات الغذائية
تاريخ النشر
2017-12-31
دولة النشر
مصر
عدد الصفحات
10
التخصصات الرئيسية
الملخص EN
Four samples of breakfast cereal-legume blends were generated by mixing the flours (wheat, maize, rice, lentil, bean, chickpeas and kidney beans) with almond, bran and dates, in addition to others additives such as powdered skimmed milk, honey, baking powder, baking soda and flavoured (vanillin + cinnamon).
Gelatinization of the grains and legumes starch was produced by roasting to obtain ready to eat breakfast cereal products.
They were subjected to proximate, sensory, minerals, vitamins, anti-nutrients and acrylamide analysis.
The products obtained were also served dry with warm milk to 10 panelists along with control sample to be evaluated for colour, taste, odour, texture and overall acceptability using a 9 point hedonic scale.
The results showed the following ranges: Proximate composition (%) : Moisture (12.95- 16.67), protein (7.71-13.06), crude ether extract (4.48-7.99), ash(2.30-2.52), carbohydrate (62.84-71.80),crude fiber (3.13-3.98) Energy ranged from 358.36 to 375.71kcal.
Minerals analysis reported the following ranges (mg/100g):Fe (3.55-4.93),Zn (8.60-9.38), Mn (0.85-1.63), Ca(429.55-641.19), Mg(91.33-94.80), Na(24.66-39.17) and K (4.94-5.52).
Vitamins analysis revealed the following ranges (mg/100g) : Ascorbic acid (5.86- 7.68), B2(1.46-1.68), B3(3.94-4.64), B9(0.487-0.585), ß-carotene (3.91-6.16), E(4.24-5.63).
The anti-nutritional factors showed the ranges: Trypsin inhibitor (13.61TIU/mg-24.71TIU/mg), phytic acid (129.10mg/100g-220.77mg / 100g), haemaggluttinating activities (128.59U / 100g-284.50U/100g), alkaloids (64.69 mg / 100g-183.33mg / 100g), and oxalic acid (19.77mg / 100g-88.93mg / 100g).
Protein digestibility exhibited values ranged from83.20 % to 90.11%.
The acrylamide content of the four blends ranged from 281.18μg / kg to 363.00μg / kg.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Mustafa,Rihab Abd al-Salam& Abd al-Halim, Azzah al-Said Muhammad& Jabal, Salwa Salamah. 2017. Formulation and evaluation of some novel breakfast blends made from cereals and legumes. Alexandria Journal of Food Science and Technology،Vol. 14, no. 2, pp.25-34.
https://search.emarefa.net/detail/BIM-956156
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Mustafa,Rihab Abd al-Salam…[et al.]. Formulation and evaluation of some novel breakfast blends made from cereals and legumes. Alexandria Journal of Food Science and Technology Vol. 14, no. 2 (2017), pp.25-34.
https://search.emarefa.net/detail/BIM-956156
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Mustafa,Rihab Abd al-Salam& Abd al-Halim, Azzah al-Said Muhammad& Jabal, Salwa Salamah. Formulation and evaluation of some novel breakfast blends made from cereals and legumes. Alexandria Journal of Food Science and Technology. 2017. Vol. 14, no. 2, pp.25-34.
https://search.emarefa.net/detail/BIM-956156
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 31-33
رقم السجل
BIM-956156
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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