Production of healthy snacks from barley, chickpea : lettuce seeds and herb distributed in Egypt
Joint Authors
Abbas, M. S.
Sulayman, A. M.
Tawfiq, F. M.
Barakat, A. S.
Subhi, H. M.
Source
Arab Universities Journal of Agricultural Sciences
Issue
Vol. 24, Issue 2 (31 Dec. 2016), pp.513-523, 11 p.
Publisher
Ain Shams University Faculty of Agriculture
Publication Date
2016-12-31
Country of Publication
Egypt
No. of Pages
11
Main Subjects
Abstract EN
nacks was made from yellow corn and its blends had contained corn, barley, chickpea, cumin, black cumin, black pepper and lettuce seeds at different levels considerable as lettuce seeds of ingredient and products were defined as physical, chemical and sensory evaluation.
The results showed that the chickpea had contained the highest in protein and total lipids 40.60 and 15.50%.
The black pepper, chickpea and cumin seeds had contained higher in crude fiber (14.20, 10.71 and 10.50%, respectively).
The snacks with lettuce seeds showed that the protein was the highest in group (2) it was 15.04, 16.44 and 17.82 %.
Total lipids, crude fiber and ash content were decreased gradually in the snacks from group (1) 4.02, 4.87 and 5.72% and the highest in total lipids in group (2) which contained 4.23, 5.08 and 5.93%, respectively.
Hunter color values of snacks control and its different blends from lettuce seeds the group (6) prepared with 60% corn grits and 15, 10 and 5% barley and also 6% lettuce seeds showed that higher in lightness and yellowness till 15% chickpea and nearly control snacks.
The highest (WAI) and (WSI) were in groups (1 and 2) respectively made from 40% corn grits and 40, 35, 30 and 25% barley.
The sensory properties showed that the extrusion blend (18) made from 20% chickpea and 5% barley the highest acceptability (95%) and nearly control (96%) followed were by 10 and 15% chickpea plus 15 and 10% barley were gave 93.0 and 88.0% during overall acceptability.
American Psychological Association (APA)
Tawfiq, F. M.& Sulayman, A. M.& Barakat, A. S.& Abbas, M. S.& Subhi, H. M.. 2016. Production of healthy snacks from barley, chickpea : lettuce seeds and herb distributed in Egypt. Arab Universities Journal of Agricultural Sciences،Vol. 24, no. 2, pp.513-523.
https://search.emarefa.net/detail/BIM-877186
Modern Language Association (MLA)
Tawfiq, F. M.…[et al.]. Production of healthy snacks from barley, chickpea : lettuce seeds and herb distributed in Egypt. Arab Universities Journal of Agricultural Sciences Vol. 24, no. 2 (2016), pp.513-523.
https://search.emarefa.net/detail/BIM-877186
American Medical Association (AMA)
Tawfiq, F. M.& Sulayman, A. M.& Barakat, A. S.& Abbas, M. S.& Subhi, H. M.. Production of healthy snacks from barley, chickpea : lettuce seeds and herb distributed in Egypt. Arab Universities Journal of Agricultural Sciences. 2016. Vol. 24, no. 2, pp.513-523.
https://search.emarefa.net/detail/BIM-877186
Data Type
Journal Articles
Language
English
Notes
Record ID
BIM-877186