Effect of Adding Drying Parsley Leaves on Processing and Quality of"Crackers
Abstract: Parsley has been described as a "power food "of future because of its high nutritive and its
antioxidant properties ,parsley is a good source of folic acid, vitamins A, K, C and carotenoids.
Parsley, has a high content of phenols (1960.43mg/100gm). The radical scavenging activity (RSA) ofparsley is also high (93.21%). Therefore, in the current study, " crackers" were prepared by substitutewheat flour by five levels of parsley powder (1, 2,3,4 and 5%) in a ddition one sample with 200 ppmof BHA). The prepared crackers samples were evaluated with respect to the physicochemicalcharacteristics and sensory properties. The substitute with parsley was increased the total phenol,protein, ash and fiber contents of crackers as the amount of parsley increased. The substitute withparsley caused, also, an increase in zinc iron, magnesium, potassium and calcium content. Thesubstitute of 5% parsley caused an increase in RSA to 50.87% compared with 14.41% for control. Thesubstitute of 5% parsley caused decreased the Peroxide value and free fatty acid value after 6 weeksto 0.63 and 1.25 compared with 2.2 and 12.10 (g equiv. of O2/100 g) for control respectively.Substitution with 1 and 2% parsley showed the most sensory preferable crackers fortified sample.Therefore, parsley could be used successfully to enrich crackers, giving alternative utilizationopportunity to producers and healthy choice.
Publication year 2017
Pages 421-429
Organization Name
Author(s) from ARC
External authors (outside ARC)
    محمد رشاد يوسف معهد بحوث تكنولوجيا الاغذيه
Publication Type Journal
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