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Production of crackers rich protein and antioxidants.
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Abstract: This study is a trial to produce healty cracckers. Supplemented with nutritional sources belonging to several plant families. Rich in protein, minerals and antioxidants (aox). Natural benefited from the the vital role played by these nutrients, in the prevention of a wide range of common malnutrition. Such as thinness, anemia, cholesterol, and heart disease. Also (aox)keep of high fat foods, by delaying the process of rancidity, in order to avoid the danger resulting, from the consumption of crackers and make it healthy recipe. Preventive and prolong the duration keepers and for this purpose selected natural sources rich in protein, minerals and (aox), from plant sources, legumes (red kideny beans), spices (thyme) were used. Studied chemical composition of these sources showed the following:- the highest proportion of protien in the ground red kideny beans followed by flour and thyme. The highest content of minerals was in red kideny and especially iron, followed by red kideny beans and flour. Also studied of antioxidants content (phenols-anthocyanins - carotenoids and flavonide) of raw materials indicated that the red kideny gave the highest content of antioxidants followed by red kideny beans flour and flour 72%. These raw materials were added to crackers formula by replacing the ratio of 5, 10, 15m 20% of flour 72% by red kideny beans meal beside add beside 5% red kideny as fixed precentage in the four samples with the use of a sample control of wheat flour 72%. Results indicated slight decreasein sensory properties in samples substitued with red kideny beans and 5% thyme. Physical properties of crackers showed high values in all the characteristics of the tests (humidity - diameter - thickness - size - density) and noted a decrease in weight. The effect of these addition raise meditative value thorough increase of protein, fiber, ash, fat and minerals contents was studied. It was found that Crackers fortification gave higher values for protein, fiber , ash and fat. On the other hand carbohydrates were reduced when compared with the control. By raising the ratio of red kideny beans, the contents of Crackers samples from antioxidants (total phenols , anthocyanins - carotenoids and flavonide) was studied the substituted sample showed high antioxidant values. The crackers samples were stored for 6 month and peroxide values were followed to evaluate the efficiency and activity of these antioxidants on decreasing peroxide valuess. It was noted that peroxide number was reduced in substituted crackers after six month storage period while this value was increased in the control samples under the same conditions. Sensory evaluation during storage was carried out and results indicated that in substitution with red kideny beans (by different levels) with added 5% red kideny produced stability in crackers characteristics. Most of these characteristics were reducer in control samples.
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| Publication year |
2013
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| Organization Name |
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| City |
Cairo
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| serial title |
Egypt.J.Agric.Res.,
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| Author(s) from ARC |
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| Publication Type |
Journal
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