Utilization of some plant materials toenrich a rusk product as a functioal product suitable for diabetic patients

Abstract EN

The aim of present study was to improve one of the traditional baked foods (rusk) in Egypt through its enrichment with some natural plant materials such as fenugreek seeds, cinnamon bark and broccoli floretswhich were worked out to produce germinated fenugreek powder(GFP), cinnamon bark powder(CBP) and broccoli florets powder(BFP).

These materials were explored for their technological feasibility to produce high nutritional rusk product made from wheat flour(WF) and different levels of wheat bran (WB) enriched with different levels of GFP (3,5and7%), CBP(5,10 and15%) and BFP(10,20 and30%).

Content in crude fibers, ether extract, ash and the tested essential minerals were significantly p<0.050 higher in WB than in WF, while available carbohydrates were higher in WF.

The first major macro-element in GFP, CBP and BFP was K, Ca and K, respectively, while the first major micro-element was Fe, Mn and Fe, respectively.

WF had significant (p<0.050) lower concentration in most of the essential elements tested than the those present in the three tested plant materials, with the exception of Mg in CBP, Cu in both CBP and BFP and Mn in GFP.

Results of organoleptic tests in three baking trials demonstrated that the best selected level of WB in WF doughs was 20% WB.Sensory evaluation of baking trial No.III revealed that, GFP, CBP and BFP could be added successfully to the WF+20%WB doughs to produce significant acceptable rusk at levels of 5, 10 and 20%, respectively, which were the best compromise between the economy and acceptable organoleptic properties.The four selectedrusk treatments of 20%WB alone, 5%GFP,10%CBP and20% BFP treatments contained significant higher values in crude protein, ether extract, ash and crude fibers than those in control WF, while total carbohydrates and energy were higher in WF treatment.After adding 20% WB to WF, crude proteins, ether extract, crude fibers and ash contents became significantly increased in all rusk treatments made from the WF doughs.

The highest contents in crude proteins, ether extract, crude fibers and ash were found in rusk treatment of 20% WB + 20% BFP.

The content of some essential minerals in four baked rusk treatments made from WF + 20% WB, 20% WB + 5% GFB, 20% WB + 10% CBP and 20% WB + 20% BFP exhibited high values with all the tested essential elements.

The first major macro essential element in all these treatments was K.

Butthe first major microelement was Fe.Baked rusk treatment made with 20% WB + 20% BFP exhibited the highest concentrations in the essential macro-elements K, Mg and Na and the micro-elements Fe and Zn.

The highest concentrations of the macro element Ca and micro element Mn were found in treatment 20% WB + 10% CBP ,while the highest concentrations of essential micro element Cu was in rusk treatment made with added 20% WB + 5% GFP.Results demonstrated that the three tested plant supplements seemed to be very suitable to enrich any functional dietetic food item