MARC details
| 000 -LEADER |
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| fixed length control field |
03345nab a22002897a 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230718s2023 ua ||||ss|||| 00| | 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) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
ART AJAS V54 No1 7 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Nassef, Shereen L. |
| 9 (RLIN) |
3106 |
| 240 10 - UNIFORM TITLE |
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| Uniform title |
Assiut journal of agricultural sciences, 2023 v. 54 (1) |
| Medium |
[electronic resource] |
| 245 10 - TITLE STATEMENT |
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| Title |
Maximizing the use of flaxseed in the production of vegan bakery products free of gluten, eggs, milk and low carbohydrates |
| Medium |
[electronic resource] |
| 246 15 - VARYING FORM OF TITLE |
|---|
| Title proper/short title |
تعظیم الاستفادة من بذور الكتان في اعداد مخبوزات نباتیة، خالیة من الجلوتین، البیض والحلیب ومنخفضة الكربوھیدرات |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
102-115 p. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic reference |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Modern life poses a challenge to sustaining good human health due to the increasing number of various diseases associated with low lifestyle. In this study, crackers were prepared from both wheat and corn and produced from the roasted ground (GF) and unground flaxseed (UF). The ground flaxseed crackers (T3) and unground flaxseed crackers (T4) were compared with wheat crackers (T1) and corn crackers (T2). The physicochemical characteristics, texture, sensory evaluation, fatty acids profile, and storage quality properties were evaluated as a criterion for the product's quality. The ground flaxseed crackers (T3) and unground flaxseed crackers (T4)width, thickness, and weight were significantly increased (p≤0.05) while the specific volume was massively reduced compared with wheat crackers (T1) and corn crackers (T2). The unground flaxseed crackers (T4) samples showed the highest significant value among all sensory evaluations. Furthermore, the T4 content of protein, fat, and crude fiber increased significantly (p≤0.05), while its carbohydrate content was reduced. And in terms of textural features, the T4 sample had the highest value in hardness. Mineral concentrations of Ca, K, P, Mg, Fe, and Zn both increased significantly in T3 and T4. The proportions of linolenic fatty acid C18:3 (48.09%), linoleic acid C18:2 (27.15%), and oleic acid C18:1 (22.69%) were discovered to be the greatest in the T4 fatty acid composition, which also showed the highest values in the unsaturated essential fatty acids. Additionally, it was observed that during the 90-day storage period, the samples of T3 and T4 did not significantly rise in terms of storage quality, such as acid and peroxide values. The investigated samples were completely cheaper and could be offered to consumers at a price of about 27% - 34% of market snacks. The review concludes by highlighting flaxseed's potential as a "nutraceutical" and it could be used as food that is both therapeutic and protective.<br/>Keywords: Vegan Bakeries, Low Carbohydrate Bakeries, Free Gluten Bakeries |
| 546 ## - LANGUAGE NOTE |
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| Language note |
Summary in Arabic |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Vegan cooking |
| 9 (RLIN) |
34707 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Gluten-free foods |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Gluten-free foods |
| 9 (RLIN) |
34708 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Low-carbohydrate diet |
| General subdivision |
Recipes |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Hafez, Hoda H. |
| 9 (RLIN) |
32837 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Aly, Ashgan M. |
| 9 (RLIN) |
28206 |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Assiut Journal of Agricultural Sciences. |
| Related parts |
2023.v.54(1) |
| International Standard Serial Number |
1110-0486 |
| Record control number |
u158554 |
| Control subfield |
nnas |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
http://nile.enal.sci.eg/EALE/2023/AJAS/5423/1/102.pdf |
| Public note |
Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
alc |
| Articles |
AR |