MARC details
| 000 -LEADER |
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| fixed length control field |
03523nab a22003257a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
ENAL |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
230827s2023 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) |
|---|
| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
ART ZJAR V50 No1 8 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Elzoghby, Abdelhamed A. S. |
| 9 (RLIN) |
34738 |
| 240 10 - UNIFORM TITLE |
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| Uniform title |
Zagazig journal of agricultural research, 2023 v. 50 (1) |
| Medium |
[electronic resource] |
| 245 10 - TITLE STATEMENT |
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| Title |
Enhancing the quality attributes of rice bread fortified with okra mucilage via sweet potato (Ipomoea batatas) flour |
| Medium |
[electronic resource] |
| 246 15 - VARYING FORM OF TITLE |
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| Title proper/short title |
تحسين خصائص الجودة لخبز الأرز المدعم بميوسيلاج البامية بواسطة دقيق البطاطا الحلوة (Ipomoea batatas) |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
93 - 108 p. |
| 347 ## - DIGITAL FILE CHARACTERISTICS |
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| File type |
pdf |
| Encoding format |
pdf |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographic reference |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc. |
Functional foods (e.g., gluten-free (GF)) products need continuous improvements in quality characteristics. Generally, GF foods like rice bread (RB) are found to be nutritionally poor when compared to gluten-containing ones. Moreover, due to the absence of gluten, technological properties of RB are different from those of wheat bread (WB). This study was conducted on gluten free rice bread (GFRB) for improving its chemical, physical, textural, sensorial properties, as well as staling rate (SR) with adding of sweet potato flour (SPF) and okra mucilage (OM) used as novel hydrocolloid. Hence, the results revealed that as the replacement levels of rice flour (RF) by orange sweet potato flour (OSPF) and/or white sweet potato flour (WSPF) increased, the RB content from ash (0.82-2.13%) and crude fibers (CF) (1.43-5.17%) increased, while the values for crude protein (CP) (5.97-4.20%), total carbohydrates (TC) (86.42-81.43%), and total calories (412-381kcal/100g) decreased comparing to RB prepared from 100% RF. Concerning physical properties, the bread volume (BV) and specific volume (SV) increased, while the baking loss (BL) and bread density (BD) decreased when replacement levels were up to 30% for both types of SPF and vice versa when the ratios were more than 30% for BV,SV, and BD. In terms of texture profile analysis (TPA), the RB<br/>samples made from RF replaced by OSPF and/or WSPF at 30% exhibited minimum values of hardness (2.97 and 3.66 N), chewiness (10.95 and 11.22 mJ), and gumminess (2.94 and 3.05 N), and the maximum values of resilience (0.96 and 0.91) and springiness (3.72 and 3.67 mm) for OSPF and WSPF, respectively. However, the superiority was in favor of OSPF. Regarding bread SR, it is clear that increasing substitution levels of RF with OSPF and/or WSPF caused a decreasing trend in the SR until it reached the best ratio at 30% (0.080 and 0.087, respectively). Accordingly, the current study suggested that the substitution of RF by OSPF at 30% was the ideal ratio to produce a high-quality GFRB, where the produced loaves had the same sensory qualities as wheat bread.<br/>Key words: Functional foods, rice bread, okra mucilage, sweet potato flour, quality properties. |
| 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 |
Bread industry |
| 9 (RLIN) |
10582 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Rice flour |
| 9 (RLIN) |
34917 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Bread |
| General subdivision |
Composition |
| 9 (RLIN) |
34918 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Sweet potatoes |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Salem, M. A. |
| 9 (RLIN) |
18735 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
El-Sayed, M. E. |
| 9 (RLIN) |
34919 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mtta, M. B. |
| 9 (RLIN) |
34739 |
| 773 0# - HOST ITEM ENTRY |
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| Title |
Zagazig Journal of Agricultural Research. |
| Related parts |
2023.v.50(1) |
| International Standard Serial Number |
1110-0338 |
| Control subfield |
nnas |
| Record control number |
u158356 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="http://nile.enal.sci.eg/EALE/2023/ZJAR/5023/1/93.pdf">http://nile.enal.sci.eg/EALE/2023/ZJAR/5023/1/93.pdf</a> |
| Public note |
Full Text Article |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Alphabetical Classification |
| Koha item type |
Articles |