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175363

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

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Last updated: 26 Dec 2024

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Abstract

This study was conducted to study the possibility of partial replacement of wheat flour with SRB to prepare high nutritive value cupcake and pan bread and partial replacement of yellow corn flour with RBPC to prepare value-added tortilla. Quality characteristics of the cupcake, pan bread and tortilla were evaluated. The RBPC had higher crude protein and lower crude fat, total ash, total carbohydrates contents, and caloric value than SRB. The RBPC had higher levels of essential amino acids than SRB. The RBPC had higher water absorption, oil absorption, foaming capacity, foaming stability and emulsifying stability and lower bulk density than SRB. The proximate composition, height, weight, volume, specific volume, specific gravity, in-vitro protein digestibility and textural profile of cupcake and pan bread were affected by increasing the level of SRB in the cupcake and pan bread formulas. Cupcake and pan bread prepared with SRB had darker crust and crumb colors than the control. Sensory properties of the cupcake and pan bread prepared with 5% SRB were similar to the control. The crude protein, total ash and alkaline water retention capacity of tortilla were increased by increasing the level of RBPC. However, total carbohydrates, crude fat and crude fiber had an opposite trend. Tortilla prepared with RBPC had darker color than the control tortilla. Tortilla prepared with 7.5% RBPC had higher lysine (27.31%) and tryptophan (33.33%) than control tortilla. In-vitro protein digestibility of tortilla was significantly increased by increasing the RBPC up to 7.5%. The tortilla prepared with 7.5% RBPC had higher rating score of overall acceptability than control tortilla.

DOI

10.21608/mjfds.2019.175363

Keywords

corn Flour, rice bran protein concentrate, tortilla, lysine, overall acceptability

Authors

First Name

A.A.

Last Name

El-Bedawey

MiddleName

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Affiliation

Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

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First Name

E. H.

Last Name

Mansour

MiddleName

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Affiliation

Prof. of Food Science and Technology, Fac. of Agric., Menoufia Univ.

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Orcid

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First Name

Mona A. M.

Last Name

Aly

MiddleName

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Affiliation

Head Researches in Feld Crops Research Department, Food Technology Research Institute, Agricultural Research Center, Giza

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City

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Orcid

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First Name

Amal A. A.

Last Name

Hassan

MiddleName

-

Affiliation

Lecturer of Food Science and Technology, Faculty of Agriculture, Menoufia University

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Volume

4

Article Issue

5

Related Issue

18692

Issue Date

2019-12-01

Receive Date

2021-06-05

Publish Date

2019-12-01

Page Start

197

Page End

198

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 4_Issue 5_Pages 197-198.pdf

PDF . 357.6kB

Link

https://mjfds.journals.ekb.eg/article_175363.html

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https://mjfds.journals.ekb.eg/service?article_code=175363

Order

11

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

UTILIZATION OF SOME CEREALS BY-PRODUCTS IN FOOD INDUSTRY

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Article

Created At

23 Jan 2023