The current study was designed to add turnip roots powder to some fried foods, including chicken nuggets and Falafel, in order to reduce their acrylamide content and increase their nutritional value, glutathione content and antioxidant activity. Falafel prepared by adding three different percentages from turnip roots powder (5, 10, 15%). Also, turnip roots powder was added to both chicken meat and rusk powder at 5, 10, 15% in the preparation of chicken nuggets. The results showed that the best acceptable percentage for chicken nuggets was 10% while, Falafel was 5%. The results indicated that the turnip roots powder contains moisture , ash, protein, crude fat, crude fiber, N-free extract and calories as follows (6.48±0.45%, 0.23±0.02 %, 5.47±0.72 %, 0.56±0.23%, 7.50±0.73%, 86.24±0.01 and 371.88±008 DW, respectively). It has also been shown that chicken nuggets and Falafel prepared with turnip roots contained low fat and calories compared to the control, however they are rich in fiber and ash content. The glutathione content of turnip roots powder was 7.50± 0.10 mg/kg . A high level of glutathione was observed in Falafel and chicken nuggets after adding the turnip roots powder. The products prepared from turnip roots showed also higher radical scavenging activity than the other products. In addition, The highest percentages of flavonoids, total phenols, glutathione and antioxidants activity were detected in chicken nuggets and Falafel prepared from turnip roots. In contrast, the content of acrylamide decreased in chicken nuggets and Falafel prepared from turnip roots while increased in the control groups. There was a closed relationship between the antioxidant content and the formation of acrylamide. In conclusion, The efficiency of turnip roots was clearly proved through the data obtained from the in vitro samples, therefore (chicken nuggets and Falafel) that contained turnip roots powder are considered a good source of many bioactive compounds and antioxidants compared to chicken nuggets and Falafel prepared by traditional ingredients.
This study aimed to identifying the housewives' knowledge and practices about prickly pear peels, their benefits, recycling and reusing in the fortification of some food products (cakes and biscuits). The main study participants comprised 100 housewives . The study utilized a questionnaire of the housewives' knowledge and practices about the prickly pears peels. Prickly pear peels were added to cakes and biscuits at 5,10 and 15%. The results of the study revealed a decreased level of knowledge and practices of prickly pear peels among the study participants. There was a correlation between the level of knowledge and practices of participants regarding prickly pears and their peels as well as with some social and economic characteristics (age group -educational statusmonthly income). A statistically significant difference was found between the study participants according to their age group in favor of those who are over 45 years old, in both knowledge and practices measures. The results also yielded statistically significant differences in favor of participants with university degrees and high monthly income of more than 4000 pounds, as well as in favor of those who live in urban areas and who works in both aspects, i.e. knowledge and practices. In addition, the experimental study results revealed that the prickly pear peels contain moisture, protein, fats, ash, carbohydrates, calories and dietary fiber at rates with 7.50%, 4.45%, 3.54%, 8.20%, 76.31% and 35.88%, respectively. The results also showed that the prickly pear peel is rich in total phenols, carotenoids and antioxidant activity. The results revealed an improvement in the nutritional value of the products prepared from prickly pear peels. The study recommended the necessity of increasing the knowledge and practices of housewives about the use of prickly pear peels by all available means.
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