Nutritive value, protein quality and acceptability of rice cakes fortified with legumes
Other Title(s)
القيمة الغذائية و جودة البروتين و التقبل لكيك الأرز المدعم بالبقوليات
Joint Authors
Nawar, Isis Azar
Lutfi, Tisbi Muhammad Rashad
Shutaywi, Amirah Ahmad
Raslan, Amirah Sabri
Source
Alexandria Journal of Agricultural Sciences
Issue
Vol. 65, Issue 5 (31 Oct. 2020), pp.285-290, 6 p.
Publisher
Alexandria University Faculty of Agriculture
Publication Date
2020-10-31
Country of Publication
Egypt
No. of Pages
6
Main Subjects
Topics
Abstract AR
استهدف البحث إعداد كيك مدعم بدقيق الحمص والعدس والفاصوليا البيضاء مع دقيق الأرز بنسب لأحماض الأمينية مثل الليثين ويحتوى على نسب عالية من الأحماض الكبريتية ومن جانب آخر تعتبر البقوليات مصدر غنى بالبروتين حيث تحتوى على نسب عالية من اللييثين ولكنها تحتوى على نسبه منخفضه من الأحماض الكبريتيه (الميثونين - السيستن).
أوضح التدعيم زيادة في الأحماض الأمينية خاصة الليثين والميثونين لعينات الكيك.
أو ضحت نتائج تقييم الخصائص الحسيه للعينات القبول العله والتنوق و لشكل في عينات الكيك المعدة بنسية ٢٠ من خليط دقيق الرز مع الحمص ودقيق الأرز مع العدس
Abstract EN
Leguminous flour are ideal ingredients for improving the nutritional value of bakery products because of their amino acid composition and fiber content.
The aim of the study was to evaluate partial replacement of rice flour with chickpea, lentil, and white beans flours in preparing cakes in terms of protein quality and organoleptic properties.
Rice cakes were prepared by supplementing with 20% and 40% of chickpea, lentil, and white beans flours.
Supplementation resulted a significant different (p < 0.05) increase in protein and amino acids contents especially in lysine and threonine contents, the most liming amino acids in rice flour cakes samples.
Data of acceptability indicated that there the differences were increased in the mean scores for taste, color, odor, texture, and overall acceptability a significant different (p>0.05) in some cakes.
The study recommends that using composite flour should be encouraged among food industries to produce good quality, acceptable and nutritious palatable cakes.
American Psychological Association (APA)
Nawar, Isis Azar& Lutfi, Tisbi Muhammad Rashad& Shutaywi, Amirah Ahmad& Raslan, Amirah Sabri. 2020. Nutritive value, protein quality and acceptability of rice cakes fortified with legumes. Alexandria Journal of Agricultural Sciences،Vol. 65, no. 5, pp.285-290.
https://search.emarefa.net/detail/BIM-1072812
Modern Language Association (MLA)
Lutfi, Tisbi Muhammad Rashad…[et al.]. Nutritive value, protein quality and acceptability of rice cakes fortified with legumes. Alexandria Journal of Agricultural Sciences Vol. 65, no. 5 (2020), pp.285-290.
https://search.emarefa.net/detail/BIM-1072812
American Medical Association (AMA)
Nawar, Isis Azar& Lutfi, Tisbi Muhammad Rashad& Shutaywi, Amirah Ahmad& Raslan, Amirah Sabri. Nutritive value, protein quality and acceptability of rice cakes fortified with legumes. Alexandria Journal of Agricultural Sciences. 2020. Vol. 65, no. 5, pp.285-290.
https://search.emarefa.net/detail/BIM-1072812
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 289
Record ID
BIM-1072812