Physicochemical and fatty acid profile of development dry soup mixes properties enriched with germinated flax, chia and psyllium seeds
Other Title(s)
الخصائص الفيزيوكيميائية و الأحماض الدهنية لخلطات الشوربة الجافة المطوره الغنية ببذور الشيا و الكتان و السيليوم المنبتة
Joint Authors
Salih, Fatimah Muhammad
Abu Zayd, Iman Muhammad
Source
Journal of the Advances in Agricultural Researches
Issue
Vol. 26, Issue 4 (31 Dec. 2021), pp.291-300, 10 p.
Publisher
Alexandria University Faculty of Agriculture (Saba-Basha)
Publication Date
2021-12-31
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Topics
Abstract AR
12.16 ٪ و 5.06 ٪ في الشوربه المحتوية على بذور السيليوم المنبته على التوالي.
عززت البذور المنبتة تكوين الأحماض الدهنية في الشوربه و خاصة أحماض أوميغا 3 و أوميغا 7 الدهنية من 13.91 ٪ في الكنترول إلى 14.87 و 37.85 و 21.59 ٪ في الشوربه المحتوية على الشيا و الكتان و السيليوم على التوالي.
كما زادت نسبة الأحماض الدهنية المتعددة غير المشبعة / الدهون المشبعة (PUFA / SFA) من 1.78 في الكنترول إلى 2.93 في الشوربه المحتوية على بذور الكتان.
بالإضافة إلى ذلك، حسنت البذور المنبته الكثافة الظاهرية و القابلية للذوبان لتصبح ) 0.72 جم / مل و 35.83 ٪( في الشوربه المحتوية على بذور الكتان.
جميع العينات كانت قريبة من الكنترول في التقييم الحسي.
Abstract EN
In this study the properties of soups with germinated chia, flax and psyllium seeds’ flour were evaluated.
The chemical composition, fatty acids, the physical and sensory properties of the soup with germinated seeds were estimated.
The chemical composition of the germinated seeds indicated that, the germinated flaxseed had significantly (p˂0.05) the highest content of protein and fat (23.88 and 41.18%), while the psyllium contained the highest fiber content (36.51%).
The soup of germinated chia, flax and psyllium showed the highest protein content (15.17, 32.14 and 16.29 %) compared to control (9.23%).
it could be noted that, the ash and fiber content increased significantly in all treatments with adding the germinated seeds.
It raised from 6.90% and 1.06% in control to 12.16% and 5.06% in soup with germinated psyllium seeds, respectively.
The germinated seeds enhanced the fatty acid composition in soup especially omega-3 and omega-7 fatty acids from 13.91% in control to 14.87, 37.85 and 21.59% in soup with chia, flax and psyllium, respectively.
Also polyunsaturated fatty acid/ saturated fatty (PUFA/SFA) ratio increased from 1.78 in control to 2.93 in flaxseed soup.
Additionally, the germinated seeds improved the bulk density and solubility to become (0.72 g/ml and 35.83%) in flaxseed soup.
All samples were close to the control in the sensory evaluation .
American Psychological Association (APA)
Salih, Fatimah Muhammad& Abu Zayd, Iman Muhammad. 2021. Physicochemical and fatty acid profile of development dry soup mixes properties enriched with germinated flax, chia and psyllium seeds. Journal of the Advances in Agricultural Researches،Vol. 26, no. 4, pp.291-300.
https://search.emarefa.net/detail/BIM-1301897
Modern Language Association (MLA)
Salih, Fatimah Muhammad& Abu Zayd, Iman Muhammad. Physicochemical and fatty acid profile of development dry soup mixes properties enriched with germinated flax, chia and psyllium seeds. Journal of the Advances in Agricultural Researches Vol. 26, no. 4 (Dec. 2021), pp.291-300.
https://search.emarefa.net/detail/BIM-1301897
American Medical Association (AMA)
Salih, Fatimah Muhammad& Abu Zayd, Iman Muhammad. Physicochemical and fatty acid profile of development dry soup mixes properties enriched with germinated flax, chia and psyllium seeds. Journal of the Advances in Agricultural Researches. 2021. Vol. 26, no. 4, pp.291-300.
https://search.emarefa.net/detail/BIM-1301897
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 298-300
Record ID
BIM-1301897