000			03345nab a22002897a 4500
008			230718s2023 ua ||||ss|||| 00| | eng d
040			_aEAL _cEAL
041			_aeng _bara
090			_aART AJAS V54 No1 7
100	1		_aNassef, Shereen L. _93106
240	1	0	_aAssiut journal of agricultural sciences, 2023 v. 54 (1) _h[electronic resource]
245	1	0	_a Maximizing the use of flaxseed in the production of vegan bakery products free of gluten, eggs, milk and low carbohydrates _h[electronic resource]
246	1	5	_aتعظیم الاستفادة من بذور الكتان في اعداد مخبوزات نباتیة، خالیة من الجلوتین، البیض والحلیب ومنخفضة الكربوھیدرات
300			_a102-115 p.
504			_aIncludes bibliographic reference
520			_aModern life poses a challenge to sustaining good human health due to the increasing number of various diseases associated with low lifestyle. In this study, crackers were prepared from both wheat and corn and produced from the roasted ground (GF) and unground flaxseed (UF). The ground flaxseed crackers (T3) and unground flaxseed crackers (T4) were compared with wheat crackers (T1) and corn crackers (T2). The physicochemical characteristics, texture, sensory evaluation, fatty acids profile, and storage quality properties were evaluated as a criterion for the product's quality. The ground flaxseed crackers (T3) and unground flaxseed crackers (T4)width, thickness, and weight were significantly increased (p≤0.05) while the specific volume was massively reduced compared with wheat crackers (T1) and corn crackers (T2). The unground flaxseed crackers (T4) samples showed the highest significant value among all sensory evaluations. Furthermore, the T4 content of protein, fat, and crude fiber increased significantly (p≤0.05), while its carbohydrate content was reduced. And in terms of textural features, the T4 sample had the highest value in hardness. Mineral concentrations of Ca, K, P, Mg, Fe, and Zn both increased significantly in T3 and T4. The proportions of linolenic fatty acid C18:3 (48.09%), linoleic acid C18:2 (27.15%), and oleic acid C18:1 (22.69%) were discovered to be the greatest in the T4 fatty acid composition, which also showed the highest values in the unsaturated essential fatty acids. Additionally, it was observed that during the 90-day storage period, the samples of T3 and T4 did not significantly rise in terms of storage quality, such as acid and peroxide values. The investigated samples were completely cheaper and could be offered to consumers at a price of about 27% - 34% of market snacks. The review concludes by highlighting flaxseed's potential as a "nutraceutical" and it could be used as food that is both therapeutic and protective. Keywords: Vegan Bakeries, Low Carbohydrate Bakeries, Free Gluten Bakeries
546			_aSummary in Arabic
650		0	_aVegan cooking _934707
650		0	_aGluten-free foods
650		0	_aGluten-free foods _934708
650		0	_aLow-carbohydrate diet _xRecipes
700	1		_aHafez, Hoda H. _932837
700	1		_aAly, Ashgan M. _928206
773	0		_tAssiut Journal of Agricultural Sciences. _g2023.v.54(1) _x1110-0486 _wu158554 _7nnas
856	4	0	_uhttp://nile.enal.sci.eg/EALE/2023/AJAS/5423/1/102.pdf _zFull Text Article
942			_2alc _cAR
999			_c68712 _d68712