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Utilization Of Broken Rice Preparing Free Gluten Cookies Rich In beta-Carotene
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Abstract: Yellow corn flour and low fat soy flour were used at levels 25% and 10% respectively for supplementation of broken rice flour to produce cookies. Dried parsley was used at 4, 8 and 12% as a source of beta-carotene (pro- vitamin A). Supplemented cookies physical, chemically and sensory analyzed. The results indicated non significant effect of physical properties (volume, specific volume, thickness and spread ratio) due to supplementation level of rice cookies by low fat soy been. The supplementation level of rice cookies by dried parsley (4, 8 and 12%) showed significant increase in volume, diameter and spread ratio while another physical properties (specific volume and thickness) showed non- significant effect compared with control. Good technological quality and acceptability were obtained as a result of supplementation rice cookies at levels 25, 10% of yellow corn flour, defatted soy flour and 4,8% dried parsley. Stability of beta-carotene was determined in cookies supplemented with dried parsley at the amounts of 4,8%. The beta- carotene retention resulted in 89.67 and 94.59% after 2 week at room temperature and decreased to 83.16 and 85.13% after 8 week of storage for the two levels of dried parsley supplements. Storage of cookies under refrigeration (4?C) prolonged storage period to 8 weeks and showed a slight effect in beta- carotene retention.
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| Publication year |
2009
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| Organization Name |
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| serial title |
Egypt. J. of Appl. Sci.
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| Author(s) from ARC |
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| Publication Type |
Journal
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