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استخدام مستخلص ومركز بروتينات بعض البقوليات فى إنتاج بعض الأغذية
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Abstract: This study was conducted for the purpose of producing some of the food from the center and متخلص proteins produced from three types of legumes (lupine, sweet - and hummus - white beans)
And includes such foods bread, French bread and milk, white beans, yogurt and Beef Burger. Has been the study of the chemical composition of the raw materials used and also finished products
The study microbiological testing of meat used in the manufacture of Beef Burger and rheological tests to study the resulting bread dough French bread and the study of biological tests for each
Of bread, French bread - Beef Burger and study sensory tests of the final products. Chemical analysis recorded a higher percentage of moisture, fat, fiber and carbohydrates Boukulyat
Used while it was observed that the highest protein and ash was in the center and protein isolated for these materials. Highest percentage of protein obtained when treatment with sodium hydroxide and acid
Hydrochloric during reclamation. Mixtures sweet lupine, chickpeas and white beans a rich source of minerals such as potassium, sodium and calcium, as well as manganese.
Anti-feeding is found in very few accurate raw materials used. Legumes used rich in essential amino acids g both glutamic acids and Alaspartk
Represents more amino acids in each of the sovereignty sought sweet and chickpeas and white beans in a bread product Finno g amino acids in bread mixes French bread was
Sulfur containing amino acids (methionine, Alsstain) is the first limiting amino acid in each of sweet lupine, chickpeas and white beans second limiting amino acid
Is Alaizuliossin. And treatment with sodium hydroxide and hydrochloric acid showed the highest concentration of all the essential amino acids. And advised to use protein replacement center
Partial wheat flour when baking products and manufacturing production of milk and yogurt. The use of the center of the protein legumes replace Aldash to produce bread, French bread, milk, beans, yogurt
Led to an increase in protein and ash content of baked French bread and less moisture and fat content Fiber Alkrbojedarat and increase the content of metallic elements such as iron and manganese
And zinc, sodium, calcium, potassium and phosphorus. And increase the absorption of slaves in each compared to the control mixtures with increased absorption time and duration of the composition of the dough with
Low degree of stability and increase the degree of vulnerability of the rubber, which led to improved nutritional value of bread French bread with not affected color, similar in taste and odor and public acceptance has been working biological experiment to evaluate each of the bread French bread and beef burger after evaluating Khaltathma Rheology was observed improvement in protein digested real ( T . D ) as well as biological values vital ( B . V ) and protein digested net learned ( N . P . U ) for Alkntrul Zllk to lack of amino acid lysine in wheat flour factory Menna bread, French bread and Kzllk lack Almtenonin - Alsstin - Alaizuliossin legumes used. In the light of these results it has been improved, but different from the bread, French bread, where the protein extract essential acids
Amino and Kzllk high proportion of protein as beef burger meat factory and was a rise in the percentage protein Any Event balance between protein and meat extract used in the manufacture of
Beef Burger.
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| Publication year |
2005
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| Organization Name |
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| Country |
Egypt
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| Author(s) from ARC |
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| External authors (outside ARC) |
أ.د. سليمان عباس سليمان
أستاذ متفرغ - كلية الزراعة - جامعة بنها
أ.د.حسن حسن علي خلف
أستاذ الصناعات الغذائية - كلية الزراعة - جامعة بنها
د.عزت عبدالخالق منتصر
أستاذ مساعد - كلية الزراعة - جامعة بنها
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| Publication Type |
PhD Thesis
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