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Utilization of broken rice preparing free gluten cookies rich
in β- 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 β-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 β-carotene was determined in cookies supplemented with dried parsley at the amounts of 4, 8% . The β-carotene retention resulted in 89.67 and 94.59 % after 2week 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 (4ºC) prolonged storage period to 8 weeks and showed a slight effect in β-carotene retention.
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| Publication year |
2009
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| Pages |
637-649.
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| Availability location |
معهد بحوث تكنولوجيا الأغذية – مركز البحوث الزراعية – الجيزة.
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| Availability number |
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| Organization Name |
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| serial title |
Egyptian Journal of Applied Sciences
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| Author(s) from ARC |
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| Agris Categories |
Food science and technology
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AGROVOC
TERMS |
Carotenoids.
Gluten.
Rice flour.
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| Proposed Agrovoc |
free gluten;
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| Publication Type |
Journal
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