Partial substitution of broken Rice with red Bean flour in preparing Crackers [electronic resource]
Language: English Summary language: Arabic Description: p.1697-1707Other title:- الاستبدال الجزئى لكسر الارز بدقيق الفاصوليا الحمراء فى إعداد المقرمشات [Added title page title]
- Egyptian journal of agricultural research, 2017 v. 95 (4) [electronic resource]
| Item type | Current library | Call number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
Articles
|
Main | ART EJAR V95 No4 14 (Browse shelf(Opens below)) | Available |
Includes bibliographic reference
The main target of the present investigation is to produce
crackers from broken rice flour substituted with high protein
source . Four genotypes of dried bean seeds differ in its
color (from white to black) were subjected to chemical composition
to choose the more acceptable and nutritive ones . The chemical
composition showed that the protein content ranged from 20.94 to
24.52%, fat 2.86-3.76%, fiber 4.32-5.80%, ash 3.11-3.87% and
carbohydrates 64.20-68.01 %. Meanwhile broken rice flour showed
7.80, 0.24, 0.31,0.80 and 90.85% for the above mentioned
characteristics. The results showed that bean varieties rich in
minerals, i.e. K, Na, Ca, Mg, Zn and Fe which ranged from 130-
156, 29-36, 110-205, 40-52, 2.28-2.61 and 7.81-9.72 mg/lOOg
sample, respectively. Meanwhile broken rice resulted in poor source
of aforementioned minerals. From these analyses red bean was
chosen to substitute some of broken rice in making crackers which
was the main target of the present study. Total phenols,
anthocyanin and antioxidants activity amounted in 595.45 ug
GAE/g, 6.32 mg/lOOg and 557.88 ug TE/g, respectively.
Fractionation of the phenolic compounds by HPLC showed 18
component of which Kaenp3, Catechein, Quercitin and E- vanillic
were the main componts 4.45202, 4.3227, 3.13409 and 2.30725
mg/lOOg sample, respectively. The data of sensory evaluation of
produced crackers confirmed successfully that it possible to
prepare crackers without any unfavorable change in its sensory
characteristics by utilization a formula of 15%red bean blended
with 85% broken rice flour. Amino acids content, chemical score,
and biological value were increased remarkably using the above
maintain formula compared with control. It could be concluded that
addition or substitution with red bean flour to broken rice flour
improved the produced crackers for its chemical composition,
minerals, antioxidants activity, amino acids and biological value. It
could be used for the celiac disease patients because of its gluten
free.
Summary in Arabic
There are no comments on this title.