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Formulation and evaluation of some novel breakfast blends made from cereals and legumes
Other Title(s)
توليف و تقويم بعض خلطات الإفطار الجديدة المصنعة من الحبوب و البقوليات
Joint Authors
Mustafa,Rihab Abd al-Salam
Abd al-Halim, Azzah al-Said Muhammad
Jabal, Salwa Salamah
Source
Alexandria Journal of Food Science and Technology
Issue
Vol. 14, Issue 2 (31 Dec. 2017), pp.25-34, 10 p.
Publisher
The Scientific Society of Food Industry
Publication Date
2017-12-31
Country of Publication
Egypt
No. of Pages
10
Main Subjects
Abstract EN
Four samples of breakfast cereal-legume blends were generated by mixing the flours (wheat, maize, rice, lentil, bean, chickpeas and kidney beans) with almond, bran and dates, in addition to others additives such as powdered skimmed milk, honey, baking powder, baking soda and flavoured (vanillin + cinnamon).
Gelatinization of the grains and legumes starch was produced by roasting to obtain ready to eat breakfast cereal products.
They were subjected to proximate, sensory, minerals, vitamins, anti-nutrients and acrylamide analysis.
The products obtained were also served dry with warm milk to 10 panelists along with control sample to be evaluated for colour, taste, odour, texture and overall acceptability using a 9 point hedonic scale.
The results showed the following ranges: Proximate composition (%) : Moisture (12.95- 16.67), protein (7.71-13.06), crude ether extract (4.48-7.99), ash(2.30-2.52), carbohydrate (62.84-71.80),crude fiber (3.13-3.98) Energy ranged from 358.36 to 375.71kcal.
Minerals analysis reported the following ranges (mg/100g):Fe (3.55-4.93),Zn (8.60-9.38), Mn (0.85-1.63), Ca(429.55-641.19), Mg(91.33-94.80), Na(24.66-39.17) and K (4.94-5.52).
Vitamins analysis revealed the following ranges (mg/100g) : Ascorbic acid (5.86- 7.68), B2(1.46-1.68), B3(3.94-4.64), B9(0.487-0.585), ß-carotene (3.91-6.16), E(4.24-5.63).
The anti-nutritional factors showed the ranges: Trypsin inhibitor (13.61TIU/mg-24.71TIU/mg), phytic acid (129.10mg/100g-220.77mg / 100g), haemaggluttinating activities (128.59U / 100g-284.50U/100g), alkaloids (64.69 mg / 100g-183.33mg / 100g), and oxalic acid (19.77mg / 100g-88.93mg / 100g).
Protein digestibility exhibited values ranged from83.20 % to 90.11%.
The acrylamide content of the four blends ranged from 281.18μg / kg to 363.00μg / kg.
American Psychological Association (APA)
Mustafa,Rihab Abd al-Salam& Abd al-Halim, Azzah al-Said Muhammad& Jabal, Salwa Salamah. 2017. Formulation and evaluation of some novel breakfast blends made from cereals and legumes. Alexandria Journal of Food Science and Technology،Vol. 14, no. 2, pp.25-34.
https://search.emarefa.net/detail/BIM-956156
Modern Language Association (MLA)
Mustafa,Rihab Abd al-Salam…[et al.]. Formulation and evaluation of some novel breakfast blends made from cereals and legumes. Alexandria Journal of Food Science and Technology Vol. 14, no. 2 (2017), pp.25-34.
https://search.emarefa.net/detail/BIM-956156
American Medical Association (AMA)
Mustafa,Rihab Abd al-Salam& Abd al-Halim, Azzah al-Said Muhammad& Jabal, Salwa Salamah. Formulation and evaluation of some novel breakfast blends made from cereals and legumes. Alexandria Journal of Food Science and Technology. 2017. Vol. 14, no. 2, pp.25-34.
https://search.emarefa.net/detail/BIM-956156
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 31-33
Record ID
BIM-956156