عنوان المقالة:الخواص الطبيعيةوالكيميائية والريولوجية والحسية للبسكويت المدعم بمصادر نباتية مختلفة Physical, chemical, rheological and sensory characteristics of biscuits supplemented with different plant sources
وفاء كامل بهجات، نجوى موسى حسن رسمى، محمد عبد الجليل خورشيد، ميرفت إبراهيم فوده، أمال أحمد حسن
المؤلفون بالإنجليزي
Nagwa M. Rasmy, Mohamed A. Khorshid, Amal A. Hassan, Mervat I. Foda and Wafaa K. Bahgaat
الملخص الانجليزي
Increasing awareness in consumer towards health and quality of food has encouraged studies on the utilization of different nutritionally rich ingredients for the production of health and high nutritional quality foods. Therefore, this study was designed to examine the effect of addition plant source flours (flaxseed, mustard and hull-less barley) and flaxseed oil on the physical, chemical, rheological and organolept ic properties and baking quality of biscuits. The wheat flour was replaced by tested plant flours at 5, I 0, I 5, 20, 25 and 30 %, while the shortening was replaced by flaxseed oil at 25 , 50, 75 and I 00 % in biscuit preparation. Ash, total protein and crude fiber content of tested samples ranged between 1.94, 5.17, I 1.18,
48.01, 1.29 and 10.09 %, respectively. Fari nograph and extensograph measurements revealed that addition of tested plant flours increased water absorption in all wheat dough, being maximum (66.9%) in the wheat flour-barley dough. Maximum dough stabi lity (12 min) was recorded in the wheat flour-flaxseed dough, while weakening, maximum resistance to extension, extensibility and mixing energy (area under curve) were decreased. The protein content of biscuit increased approximately 1.37, 1.25, 1.19 and 1.11 times as a result of defatted mustard (I 0%), mustard (I 5%), flaxseed (I 5%) and barley (30%) flours incorporation, coupled with improvement in ash and fiber contents. Sensory evaluation revealed that samples containing 15% flaxseed and mustard flours, I 0% defatted mustard flour, 30% barley flour and I 00% flaxseed oil, had the highest scores in a ll attributes comparing with other biscuit samples. It is of interest to notice that 100 g of the resultant biscuit provide with more than one third of recommended daily energy requirements (1000 - I 500 Kcal/ day) for a school age child. The obtained results concluded that, flaxseed, mustard, defatted mustard , barley flours as well as flaxseed oil could be successfully used for making biscuit at 15, 10, 30 and up to 100% incorporation level, respectively, without any unfavorable changes.