Production of safe and healthy pretzels [electronic resource].

Includes bibliographical references

Pretzels product is very popular snack food for different age stage specially children. The effect of
different alkali caustic solutions, substituting wheat flour (ex. rate 72%) with corn and rice flour at
(50:50) percentage and addition of three spices (turmeric 2%, paprika 2%, and chili 1.5%) on pH,
mineral content, chemical composition, sensory evaluation, texture and water activity as storage
quality of product, percentage of the recommended dietary allowances (RDA%), and economic
pretzel cost were examined. The KOH (1.5%) as caustic solution was preferred for cooking step at pH
and mineral content. While a typically pH recorded for pretzels treated with KOH was approximate 7
for dough, which decrease by baking to around pH 5. Sensory evaluation showed that the control and
rice turmeric had the highest value for overall score. Chemical composition recorded significant values
for protein ranging the from 3.01 to 3.86. Ash, fat and calories had the highest value in corn paprika
pretzels. Also KOH solution had a good effect on pretzels quality (color, texture). Additional KOH as
caustic solution had good effect on mineral content for all samples especial K content. Mg and Ca
were high in corn and rice paprika pretzels. The keeping quality for pretzels indicated there was no
high change in value (texture, water activity aW) during storage periods for 3 months. The percentage
of the recommended dietary allowances (RDA %) are provided from 100g of product for children (7-
10) years indicated that all samples provide body with10- 12 % protein, 20% calories, 20- 24% of Fe,
8- 18% of Ca and 29- 63% of Mg. The cost of pretzels ranged between 2.50 and 3 L. E. /100g This
study indicated that corn and rice pretzels treated with KOH solution were healthy functional snacks with low input cost.
Key words: Pretzels; different caustic solutions; spices; parameter quality

Summary in Arabic