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Development of Balady Bread supplemnted with cumin and low-fat soybean flour.
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Abstract: Cumin (Cuminum Cyminum L.) is an important commercial seed spice. It is valued for its aroma, medicinal and therapeutic properties. Soybean seeds also remain the cheapest and potentially most versatile source of protein and phytochemical for human composition. So, this work aimed to supplement balady bread with different levels of cumin seeds, low-fat soy flour and also a composite of cumin seeds and low-fat soy flour, (C-LFS composite) at levels of 5, 7.5 and 10%, for each supplement. The study evaluated the chemical composition, mineral analysis, sensory quality of balady bread and the biological effect of bread samples on bone health and serum and femur calcium content of experimental animals. Protein, ash, ether extract and fiber contents of supplemented balady bread increasing by increasing the level of replacement. Sensory evaluation indicated that balady bread supplemented with each of supplements at levels 5 and 7.5% were more organoleptically accepted than 10% level. All supplemented bread significantly increased calcium absorption with control balady bread. Cumin supplement recorded the highest serum calcium level, while C-LFS showed the highest femur weight and calcium content. It can be concluded that C-LFS was the best, asbone health promoter and for raising serum and bone calcium content.
إنتاج خبز بلدي مدعم بالكمون ودقيق فول الصويا منخفض الدهن
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Publication year |
2010
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Organization Name |
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serial title |
Egyptian J. of Nutrition
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Author(s) from ARC |
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Publication Type |
Journal
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