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Biochemical and technological evaluation of biscuits supplemented with nutritional plant sources rich in antioxidants [electronic resource].

By:

Amer, Thanaa A.M

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Language: English Summary language: Arabic Description: p.2953-2967Other title:

التقييم البيوكيميائى والتكنولوجى للبسكويت المدعم بمصادر غذائية نباتية غنية بمضادات الأكسدة

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Mansoura university journal of agricultural sciences, 2009 v. 34 (4) Part A [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (4)Part ASummary: This study is a trial to produce healthy biscuits supplemented with nutritional sources belonging to several plant families, rich in antioxidants. The investigated sources used for supplementation were thyme (herbs), parsley (vegetables), and kidney bean (legumes) to obtain healthy biscuits. The Statistical analysis of the organohptic evaluation showed that biscuits supplemented with 3% thyme, 5% parsley and 15% kidney bean of wheat flour (72% extraction) had slight significant differences compared with the control biscuits.

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This study is a trial to produce healthy biscuits supplemented with nutritional sources belonging to several plant families, rich in antioxidants. The investigated sources used for supplementation were thyme (herbs), parsley (vegetables), and kidney bean (legumes) to obtain healthy biscuits. The Statistical analysis of the organohptic evaluation showed that biscuits supplemented with 3% thyme, 5% parsley and 15% kidney bean of wheat flour (72% extraction) had slight significant differences compared with the control biscuits.

Summary in Arabic.

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