Biological evaluation of couscous produced from rice [electronic resource].

By: Contributor(s): Language: English Summary language: Arabic Description: p.849-858Other title:
  • التقييم البيولوجى للكسكسى المنتج من الأرز [Added title page title]
Uniform titles:
  • Journal of biological chemistry and environmental sciences, 2009 v. 4 (3) Part (3) [electronic resource].
Subject(s): Online resources: In: Journal of Biological Chemistry and Environmental Sciences 2009.v.4(3)Part(3)Summary: This study has investigated that the preparation of couscous free-gluten from white rice (Giza 175) at different levels to treatment celiac disease patients. Chemical composition contents, sensory evaluation and biological evaluation were determined. Couscous was prepared separately form with semolina, rice flour and corn flour and its formulae contained from 75% rice to 25% corn, 50% rice plus 50% corn and 25% rice to 75% corn. This design was used to develop models for the different sensory responses. Adding rice flour at 50% to couscous formula improved of couscous properties compared with corn flour 100%. Thus, adding rice flour at 50% to prepare couscous formula gave the best results than other treatments. The biological evaluation showed that the rats fed on rice 100% and formula (rice 50%, corn 50%) can be high in grow rats than rats fed on corn and semolina 100%. Feed efficiency and feed efficiency percentage, the results indicated that the negative control, rice 100% and formula (rice 50%, corn 50%) had gave the maximum fed efficiency ratio compared with rats fed on semolina and corn 100%. Rats fed on basal diet (negative control) and (rice 50%, corn 50%) formula gave the highest value in protein efficiency ratio and biological value. This confirms that white rice at 50% is a good source to preparation couscous free-gluten for celiac disease patients.
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This study has investigated that the preparation of couscous free-gluten from white rice (Giza 175) at different levels to treatment celiac disease patients. Chemical composition contents, sensory evaluation and biological evaluation were determined. Couscous was prepared separately form with semolina, rice flour and corn flour and its formulae contained from 75% rice to 25% corn, 50% rice plus 50% corn and 25% rice to 75% corn. This design was used to develop models for the different sensory responses. Adding rice flour at 50% to couscous formula improved of couscous properties compared with corn flour 100%. Thus, adding rice flour at 50% to prepare couscous formula gave the best results than other treatments. The biological evaluation showed that the rats fed on rice 100% and formula (rice 50%, corn 50%) can be high in grow rats than rats fed on corn and semolina 100%. Feed efficiency and feed efficiency percentage, the results indicated that the negative control, rice 100% and formula (rice 50%, corn 50%) had gave the maximum fed efficiency ratio compared with rats fed on semolina and corn 100%. Rats fed on basal diet (negative control) and (rice 50%, corn 50%) formula gave the highest value in protein efficiency ratio and biological value. This confirms that white rice at 50% is a good source to preparation couscous free-gluten for celiac disease patients.

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