MARC details
| 000 -LEADER |
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| fixed length control field |
nab a22 7a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
181024s2017 ua ||||ss|||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
EAL |
| Transcribing agency |
EAL |
| 041 ## - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| Language code of summary or abstract |
ara |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
ART EJAR V95 No4 14 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Ali, Zeinab A. |
| 9 (RLIN) |
22165 |
| 240 10 - UNIFORM TITLE |
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| Uniform title |
Egyptian journal of agricultural research, 2017 v. 95 (4) |
| Medium |
[electronic resource] |
| 245 10 - TITLE STATEMENT |
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| Title |
Partial substitution of broken Rice with red Bean flour in preparing Crackers |
| Medium |
[electronic resource] |
| 246 15 - VARYING FORM OF TITLE |
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| Title proper/short title |
الاستبدال الجزئى لكسر الارز بدقيق الفاصوليا الحمراء فى إعداد المقرمشات |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
p.1697-1707. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic reference |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
The main target of the present investigation is to produce<br/>crackers from broken rice flour substituted with high protein<br/>source . Four genotypes of dried bean seeds differ in its<br/>color (from white to black) were subjected to chemical composition<br/>to choose the more acceptable and nutritive ones . The chemical<br/>composition showed that the protein content ranged from 20.94 to<br/>24.52%, fat 2.86-3.76%, fiber 4.32-5.80%, ash 3.11-3.87% and<br/>carbohydrates 64.20-68.01 %. Meanwhile broken rice flour showed<br/>7.80, 0.24, 0.31,0.80 and 90.85% for the above mentioned<br/>characteristics. The results showed that bean varieties rich in<br/>minerals, i.e. K, Na, Ca, Mg, Zn and Fe which ranged from 130-<br/>156, 29-36, 110-205, 40-52, 2.28-2.61 and 7.81-9.72 mg/lOOg<br/>sample, respectively. Meanwhile broken rice resulted in poor source<br/>of aforementioned minerals. From these analyses red bean was<br/>chosen to substitute some of broken rice in making crackers which<br/>was the main target of the present study. Total phenols,<br/>anthocyanin and antioxidants activity amounted in 595.45 ug<br/>GAE/g, 6.32 mg/lOOg and 557.88 ug TE/g, respectively.<br/>Fractionation of the phenolic compounds by HPLC showed 18<br/>component of which Kaenp3, Catechein, Quercitin and E- vanillic<br/>were the main componts 4.45202, 4.3227, 3.13409 and 2.30725<br/>mg/lOOg sample, respectively. The data of sensory evaluation of<br/>produced crackers confirmed successfully that it possible to<br/>prepare crackers without any unfavorable change in its sensory<br/>characteristics by utilization a formula of 15%red bean blended<br/>with 85% broken rice flour. Amino acids content, chemical score,<br/>and biological value were increased remarkably using the above<br/>maintain formula compared with control. It could be concluded that<br/>addition or substitution with red bean flour to broken rice flour<br/>improved the produced crackers for its chemical composition,<br/>minerals, antioxidants activity, amino acids and biological value. It<br/>could be used for the celiac disease patients because of its gluten<br/>free. |
| 546 ## - LANGUAGE NOTE |
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| Language note |
Summary in Arabic |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food additives industry. |
| 9 (RLIN) |
22166 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Crackers. |
| 9 (RLIN) |
20358 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Antioxidants industry. |
| 9 (RLIN) |
22167 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food |
| General subdivision |
Sensory evaluation. |
| 9 (RLIN) |
22168 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Minerals in human nutrition. |
| 9 (RLIN) |
22169 |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Egyptian Journal of Agricultural Research. |
| Related parts |
2017.v.95(4) |
| International Standard Serial Number |
1110-6336 |
| Control subfield |
nnas |
| Record control number |
u158585 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
http://nile.enal.sci.eg/EALE/2017/EJAR/9517/4/1697.pdf |
| Public note |
Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
alc |
| Articles |
AR |