Three levels of whole flaxseed (5, 10 and 15%) were used to substitute wheat flour (72% and 82%) in order to produce pan and balady bread. The obtained results showed that as the level of substitution increased, all compounds increased except total carbohydrate. The nutritive value of the produced bread enhanced due to the content of unsaturated fatty acids in the whole flaxseed. Sensory evaluation of the produced pan and balady bread, and the freshness values after 12, 24 and 48 hs were evaluated.
Healthy food became a modern necessity for what it represents of the utmost importance in human life due to the progress and speed of lifestyle. The present study relied on preparing healthy breakfast flakes in three blends. The first blend was prepared by using naked barley mixed with defatted coconut powder (T1 and T4), the second blend was naked barley mixed with naked oats and defatted coconut powder (T2 and T5), the third blend was naked barley mixed with unused baladi bread (sahla) and defatted coconut powder was (T3 and T6), also, a yellow color of (turmeric) was added. Two control samples were prepared (C1 and C2) from corn and two methods were used in cooking (extrusion and baking using oven). The proximate analysis, mineral contents, dietary fiber, antioxidants, color index and sensory evaluation were done for produced flakes. The results of proximate analysis for flakes blends showed that the barley flakes were high in protein, fat, dietary fiber, ash, and low in total carbohydrates and energy compared with control sample made from corn, while control samples (1 & 2) were low in all such parameters. Dietary fiber, soluble fiber, insoluble fiber, β-glucan, and antioxidants (flavonoids and phenols) showed a double amount in different samples of prepared barley flakes. Functional components such as β-glucan and antioxidants in barley flake blends, β-glucan were higher in T1, T2, T4 and T5. The control samples were free of β-glucan and antioxidants. The physical properties of the control and barley flakes were studied. Also, the rate of bedding in barley flakes samples compared to the control decreased. The observed color index of barley flakes samples and the control were slightly decreased in color degree barley flakes samples. Sensory evaluation showed a slightly decrease between barley flakes and control samples (1 and 2) but good and acceptable in general properties.
Five fractions from milled durum wheat were obtained [two types of semolina (S1 and S2), two types of flour (F1 and F2) and fine bran] in order to find a new use for these fractions to produce some bakery products such as pan and balady bread, biscuits and noodles. From obtained data it could be noticed that all products had good acceptability for all parameters when compared with control sample. Also, chemical composition and cooking quality properties of noodles were evaluated.
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