This study aimed to use red algae Pterocladia capillacea as functional food. Red algae was incorporated in the formulations of balady bread at 2, 3 and 4 %. The effect of supplementation on chemical composition, minerals content, physical, chemical, and sensory properties of balady bread besides, rheological properties of wheat flour were studied. The protein, lipid, ash and fiber contents in red algae were 25.21, 2.28, 25.13 and 11.29%, respectively. Red algae was rich in all minerals compared to wheat flour. Only, phosphorous was higher in wheat flour than in red algae. Red algae was rich in the total essential amino acids. Rheological properties indicated that water absorption increased gradually from 54.2% for the control wheat flour dough to 62.2% for wheat flour dough supplemented with 4% red algae. Also, dough development time increased slightly for wheat flour supplemented with different levels of red algae. Balady bread supplemented with 4% red algae had the highest fiber and ash contents (2.33 and 2.20%, respectively). Supplementation of balady bread with tested red algae led to increasing the minerals content. Firmness values decreased by increasing red algae levels compared to the control balady bread. Organoleptic evaluation indicated that control balady bread and bread supplemented with 2% red algae exhibited good organoleptic properties score.
The present study proposed to produce a new pasteurized blended nectars from husk tomato (Physalis peruviana L.) and carrot (Daucus carota) juice in order to determine whether it could prefer to the consumer. Results showed that husk tomato juice contained high acidity,1.43% (pH, 3.79), high content of ascorbic acid (31.0 mg/100 ml) and total sugars (6.41%). Meanwhile, carrot juice contained high carotenoids content (6600µg/100ml). so, attention was paid to make use of the valuable constituents and quality attributes of each variety by prepared blended nectars. Treatments comprised three pasteurized blended nectars representing (1:1), (1:2), and (2:1) (w:w) from husk tomato and carrot juices respectively. It could be observed that, the addition of carrot juice to husk tomato juice improved taste and over all acceptability meanwhile the addition of husk tomato juice increased ascorbic acid, total acidity and total sugars compared to carrot juice alone. The storage at ambient temperature (25-30 o C) of pasteurized nectars for 3 months, decreases the total sugars, ascorbic acid as well as carotenoids. No microorganisms were detected in all samples during storage period. Highest organoleptic scores were recorded for nectars prepared from husk tomato and carrot juices in ratio (1:2) followed by nectars prepared in ratio (1:1) and (2:1) respectively.
The current research aimed to study the potential of using the loquat seeds powder as a component for nuggets production and its effect on quality characterizations of nuggets. Chicken nuggets produced using powder of loquat seed instead of wheat flour (w/w) by 0, 3.3, 6.6 and 10% levels substitution. The prepared chicken nuggets were evaluated for its chemical composition, cooking quality, Physico-chemical properties, microbiological evaluation and sensory attributes. Results illustrated that, substitution with LSP increased crude protein, ash and crude lipids content in the nuggets samples relative to control. Nuggets prepared with substituting wheat flour by different ratios of (LSP), at all the levels of incorporation, exhibited higher moisture and pH than control. In addition, total carbohydrates, cooking loss, and TBA of nuggets samples were decreased with increasing substitution levels of LSP. Utilization of loquat seed powder reduced the total bacterial count, yeast and mold of nugget samples compared with control sample. All samples had a high overall acceptability, particularly at 6.6 % level LSP. In conclusion, agro-industrial by-products such as LSP are good sources of phenolic compounds that have very potent antioxidant activity. Finally, it could be said that the addition of (LSP) appeared to be most effective as antimicrobial agent at the level of all used supplementing ratios in reduction of TBC in all treated samples. Moreover, its efficiency in controlling oxidative rancidity in chicken nuggets products enhancing the shelf-life without affecting on its sensory attributes.
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 present study was conducted to create fish kobeba samples from mackerel tuna, shrimp and squid meat. Three treatments were manufactured KTU (kobeba from tuna meat in the external and internal filling), KSH (kobeba from tuna meat in the external filling and shrimp meat in the internal filling) and KSQ (kobeba from tuna meat in the external filling and squid meat in the internal filling). Physicochemical, cooking properties, microbiological examination and sensory qualities were evaluated. After looking at the results of this study, it was clear that total volatile nitrogen, tri methyl amine and thiobarbituric acid means were 13.49 mg/100g, 5.06 mg/100g and 0.577 mg malonaldehyde / kg at the end of storage period. KTU was better in value of pH and WHC, but the KSH was better in plasticity. The results of cooking loss, cooking yield, fat retention and moisture retention were 22.71, 77.29, 135.14 and 77.66%. The result of aerobic plate count in KTU 2.11×10 3 , KSH 2.29×10 3 and KSQ 2.13×10 3 cfu/g while psychrophilic bacteria 3.15×10 2 , 3.12×10 2 and 2.39×10 2 , respectively but Salmonella and Total Coliform not detected in all samples. Fish kobeba samples were considered sensory satisfactory at the end of storage period. It can be commercial manufactured, with high-quality marine food sources.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.