Pomegranate (Punica granatum L.) peels are rich in nutrients especially phenolic contents. Utilization of pomegranate peel flour as residue to produce sponge cake in present study was targeted. This study reports on the effect of composite flour consisting of wheat and pomegranate peel flour (PPF) on the physicochemical, sensorial and microbial characteristics. Wheat flour was substituted with PPF at 0, 5, 10, 15 and 20% ratios. The results showed that the sponge cakes 4 containing up to (20% PPF) had the lowest volume (33.046) and the highest weight (20.20) among all of the used samples, while Sponge cake 1 (5% PPF) had the lowest weight as (12.30) and the highest volume as (52.704) The control sample recorded the highest scores for all sensory attributes compared with other samples. The chemical analysis revealed that significantly increases were found in ash and crude fibers content compared with control sponge cake. Protein and fat contents significantly decreased as a resulting of PPF increases. Pomegranate peels has been previously referred as good source of Ca, K and Fe. Sponge cake 4 (20% PPF) had the highest total phenolic compounds as (0.669 mg GAE/100 g). Sponge cake 4 with 20% PPF gave the highest protection against some microbial contamination. TBC (1.8 and 2.7 log10 CFU), respectively, after 4 and 6 days comparing with control. On the other hand, sponge cake 4 (20% PPF) was the lowest in coliform and Yeast & Molds counts (3.9 and 2.9 log10 CFU), respectively after 6 days of storage. In summary, our results concluded that pomegranate peel flour can be used in cake preparation to improve fibers, minerals and phenolic contents that recommended gaining nutritional and healthy.
The present investigation was conducted to study yield, yield components and chemical composition of some flax genotypes (Sakha 3, 5 and 6, Giza 11, 12 and Strain 651). New flax strain 651 (S.651) recorded the highest value in technical length, while flax Giza 12 and 11 achieved the highest straw yields per plant and per hectare. Flax Giza 11 variety had the highest value of seed yield per hectare. With respect to chemical composition of flaxseed genotypes, flaxseed Sakha 5 variety had the lowest moisture content followed by Sakha 3, Sakha 6, Giza 12 and Giza 11. On the other hand, flaxseed S.651 genotype had the highest moisture and fiber contents. Flaxseed Sakha 5 had the highest oil content whereas; flaxseed Sakha 3 had the lowest oil content. Flaxseed Sakha 3 had the highest protein content followed by flaxseed S.651 and flaxseed Giza 12. Extracted oils from all genotypes had low values of physicochemical parameters. Main fatty acids of extracted flaxseed oil were linolenic, oleic, linoleic, stearic and palmitic fatty acids. Pasta was fortified with flaxseed at levels 5, 10 and 15% w w-1 to enhance the nutritional quality. Pasta samples were assessed for proximate analyses, minerals, cooking quality and sensory evaluation. Chemical composition of pasta fortified with flaxseed meal was reflective of the innate composition of flaxseed meal. There was no significant variance between control and flaxseed 5% in optimum cooking time. Sensory evaluation of pasta (control and flaxseed 5%) revealed no significant difference in terms of taste, color and overall acceptability
This study was conducted to the effect of replacement wheat flour with various levels of black rice flours on the quality characteristics of prepared noodles. The obtained results revealed that black rice (BR) variety had a higher level of crude protein, crude fat, ash and fiber contents than wheat flour. Black rice contained the highest values of vitamins B complex group content. From the obtainedresults, BR could be considered as a good source of anthocyanin and antioxidant activity. The quality of noodles prepared with wheat flour supplemented with black rice flour was investigated. The protein, fat and ash of noodles increased as the amount of black rice flour increased. Sensory evaluation of noodles showed that supplemented of 5 and 10% black rice flour had the best overall preference compared with 15 and 20%. Generally, black rice has been added to noodles in place of wheat flour to obtain healthier trends.
The cyanobacterium Spirulina, a multicellular and filamentous blue green microalgae, is used in many countries of world including Egypt as human safe food. This research aims to study the nutritional values of dried Spirulina algae and prepare healthy and high nutritive values biscuits blends fortified with Spirulina algae. This study revealed that Spirulina algae contained high level of protein 67.0±5.2% as dry weight and interesting amounts of bioactive compounds with antioxidative activity such as phycocyanin (1254±23mg /100g) and β-carotene (85±5 mg/100g). Spirulina algae was rich in minerals such as Na (859 mg/100g), K (1399 mg/100g), Ca (689 mg/100g), P (960 mg/100g), Mg (400 mg/100g) and Fe (122 mg/100g) as average. Results indicated that biscuit blends fortified with dried Spirulina algae as 0.5, 1, 2 and 3, % lead to improve the organoleptic, chemical and nutritional properties for it. Biscuit blends were organoleptically accepted for panel test as soon as demonstrated high nutritional values, bioactive, protein and mineral content when compared with unfortified biscuit samples (control). MATERIALS AND METHODS MATERIALS: Egyptian Spirulina platensis algae strain was kindly obtained from Dr. Diaa Gab Allah, National Research Center, Egypt. Wheat flour (Triticum vulgare), sugar, vanilla, baking powder, corn oil and salt were obtained from local market in Kafr El-Sheikh City, Egypt. Chemicals used in this study were purchased from El-Gomhoria Company for Chemicals and Drugs, Tanta, Egypt. METHODS: Growing Spirulina algae in lab conditions. Spirulina algae isolate was maintained in Zarrouk's modified medium synthetic medium. Spirulina was carried out in continues Illumination at 30±4 o C temperature, each further shaking of culture were carried out manually thrice a day (Mühling, 2000). To avoid bacterial contamination of axenic cultures, all media and materials used for handling cultures were autoclaved at 15 lb in-2 for 20 minutes. Preparation of Spirulina algae powder: Spirulina algae was filtered under vacuum using filter paper (Whatman No.1) and washed several time with sterilized and distilled water. Then, the algae cells biomass were dried in thin layers 2 mm under warm air at 40°C and the air velocity was fixed at 1 m/s for 12 hrs. Dried Spirulina algae grounded in electric mill and * As USA National Research council (1980) **Each value is the mean of three determination ±SD.
This study aimed to study the effect of the germination process on grain quality, chemical composition for brown rice and comparing them with white rice for use it is on a commercial scale . Three rice varieties namely Sakha 104(Japonica), Giza 178(Japonica- Indica), and Giza 182(Indica) were used in this study. And the three statuses (milled rice, brown rice, and germinated brown rice). A completely randomized design in the factorial arrangement was used in this experiment to determine some cooking and eating quality characters i.e. gelatinization temperature, amylose content and elongation %, Water uptake, hardness, chemical composition: Phytic acid, total antioxidant capacity, and panel test evaluation for rice samples. The results indicated that there were significant differences in amylose content and gelatinization temperature among the three rice statuses and no significant difference in these characters with the three rice varieties under study. Germinated brown rice showed the lowest amylose content (15.58%), followed by brown rice (17.26%) and white rice (18.39%). Brown rice gave the highest temperature followed by germinated brown rice then milled rice. A maximum elongation ratio was observed in Giza178 (Japonica Indica). White rice gave the maximum elongation (47.18%) followed by germinated brown (24.56 %) then brown rice (16.08 %). Japonica rice exhibited lower hardness than indica rice. The strongest value (4.82) was recorded at brown rice, while the weakest value (3.64) was in white rice. The Indica rice variety Giza181 had the highest protein and fat%. The germinated brown rice had the highest value of protein, crude fiber, and fat (7.27, 1.98, and 2.87%, respectively), compared with compared to brown rice and white rice. White rice had lower Phytic acid (%) followed by germinated brown rice, then brown rice. Japonica rice cultivar (Sakha 104) has a higher antioxidant level than Indica rice cultivar (Giza 182)....
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