Chemical and nutritional characteriatics of fortified pie with some vegetable protein

Abstract EN

Composite flours prepared from wheat, rye, guar, sorghum and triticale flours were studied for preparation of pie and adding fennel and anise (menain).The protein content was the highest in sample prepared from guar followed by sample with mixture flours, triticale and sorghum flours.

the fiber content of sample prepared with sorghum showed highest content than other samples.

Enrichment of dough with above flours was increased of E.A.A.I, B.V.

and PER for all pie products.

The results also revealed that, the concentration and P.S./150% values of Cap and Fe were increased by different enrichments.

Sensory evaluation scores showed that acceptable pie can be prepared from triticale, sorghum, mixture and rye or guar respectively.