Document Type : Original Article
Authors
1
Natural Resources Department, Faculty of African Postgraduate Studies, Cairo University, Giza, Egypt
2
Department of Bread and Pastries Research, Food Technology Research Institute, Agricultural Research Center, Egypt
3
Department of Bread and Pastries Research Department, Food Technology Research Institute, Agriculture Research Center, Egypt
Abstract
The aim of the present study is to evaluate the nutritional, functional, and sensorial properties of pan bread enriched with oil seeds. Sesame seeds (S), peanut seeds (P), and sunflower seeds (SF) were used in different formulations as amendments for all-purpose wheat flour (WF). Results indicated that the formulations of S1(70%WF+30% S), P1(70%WF+30% P), SF1(70%WF+30%SF) and PS (60% WF+20%P+20% S) were higher content in crude fat, crude fiber, crude protein, total energy and ash, but low available carbohydrates contents compared with the control pan bread. Combining S and P together in one formulation resulted in better chemical properties. The formulations of P1 and S1 resulted in mineral content, total essential amino acids, better biological value (BV), protein efficiency ratio (PER), and total mono unsaturated fatty acids compared with the control pan bread. The fortified material had Significant decreased (P<0.05) specific volume in all samples compared with control. Pan bread W1 sample had darkening of the pan bread crumb and an increase in parameters redness (a*), yellowness (b*), and Cromo (C). SP sample had the highest hardness and chewiness value. All enriched pan bread exceeded the recommended dietary requirements for adolescents’ nutrition. Our results indicated the importance of amending bakery products with nutritional quality and high BV with prospective health significance.
Keywords
Main Subjects
)
View on SCiNiTO