With increase the food awareness of consumer, increased demand for products that have high nutritional value and provide health benefits by incorporation of new ingredients with the origin product. So, this study aimed to develop the pasta production formulation by using of mixture of wheat flour (WF) with chia flour (ChF) or quinoa flour (QF) at 20% or 40% and evaluating the chemical, nutritional, rheological, and sensory properties of the ideal pasta formula. The results were explained that ChF recorded higher content of protein, ash, fiber, and fat 16.56, 3.4, 8.95, and 33.43% respectively than WF and QF. Also, results confirmed the addition of ChF and QF contributed to the enrichment wheat pasta with energy and protein. Furthermore, ChF was recorded the highest content of energy 477.33 Kcal/100g compared with WF and QF. The consumption of 100g of pasta containing WF60% and ChF40% will cover the daily requirement of adult man for protein and energy, would be satisfied by 20.67 and 13.75% respectively. Water absorption and stability time was increased with increasing the levels of QF and ChF ratio in the dough, that due to increase the fibers content in QF and ChF, where
With increasing the number of people with gluten sensitivities, need to increase the number of gluten-free products. Therefore, the current study aimed to prepare the cupcake and sablé biscuit from white corn flour (WCF) that replaced with diff erent levels powder of chickpea split roasted (CSRP), red lentil (RLP) and carrot (CP) at 10, 20 %. WCF were recorded the highest content of moisture 11.45% and carbohydrate 71.44. WCF blending with different levels of CP increase the percent of fiber from 2.94% to 3.93%. Substitution of 10, 20% of WCF with CSRP and RLP increasing levels of WCF protein and replacement with 20% of CSRP led to increase protein from 9.03 to 11.59%. Replacement WCF with CSRP, RLP and CP led to increase the levels of iron and replacement with 20% of RLP led to increase Fe from 2.67 to 3.86 mg. RLP (20%) has recorded highest value of total phenol 380.11mg GAE/100g, flavonoids 46.88 mg GAE/100g and antioxidant activity 42.78 compared with all samples. Results appear significantly improved the sensory characteristic of sablé biscuit and cupcake especially formula mix at (20%). In conclusion, it can produce free-gluten cupcake and sablé biscuits by blend white corn flour by powder of chickpea, lentil or carrot at levels (10, 20%) to raise nutritional value and sensory properties.
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