Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber [electronic resource].
Language: English Summary language: Arabic Description: P. 229-235Uniform titles:- Annals of agricultural science, 2016 v. 61 (2) [electronic resource].
Item type | Current library | Call number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|
![]() |
Main | ART AAS V61 No2 8 (Browse shelf(Opens below)) | Available |
Includes reference.
The aim of this study was to evaluate the effect of two different concentrations of banana peels BP (5% and 10%) as a partial replacement for wheal flour on physicochemical and sensory properties of Egyptian balady flat bread. The peel powder (0.50 mm size) from banana was prepared from their dried peel. The bread was prepared by replacing 5% and I 0% of wheat flour with a banana peel. The bread prepared was designated as Bl and B2 respectively. They were tested for moisture, ash, protein, fat, crude fiber as per the standard methods. The physicochemical and sensory parameters of these two test bread were compared with a control bread 100% wheat flour designated as BO. Results showed that BP flour was owing 11.20% crude fiber which is higher than the wheal flour 1.21 %. Also, BP flour has high potassium, calcium, sodium, iron and manganese compared with wheal flour. The protein and fiber content of B2 and B I bread were higher (12.52% and 11.79'Yo protein and 2.18% and 1.97% fiber) as compared to the control bread (10.79 protein and 1.42% fiber). B I and B2 had the highest K, Na, Ca, Fe, Mg and Zn content compared with control bread. The water holding capacity (WHC) and oil holding capacity (OHC) of bread with BP flour were higher as compared lo the bread control. The bread prepared by replacing 5% and 10% of BP (B2) is found to be sensorially acceptable. Our results showed that the nutritionally and sensory accepted bread can be prepared by replacing at most I 0% of flour.
Summary in Arabic
There are no comments on this title.