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FORTIFICATION OF SOME NATURAL
.SOURCES OF CAROTENE IN SOME BAKERY PRODUCTS
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Abstract: Celiac disease is a permanent intestinal intolerance to dietary wheat gliadinfraction of wheat proteins in susceptible individuals . Sweet potato pumpkins and corn therefore provide an important source of starch and energy for those patients and carrots , sweet potato and pumpkin source of vitamin (A) for using powder of where they are boiled foe five min. in citric acid ( 5%) then dried , milled and thin added to corn in ( 10 %) ratios for each treatments .
Crackers were processed from Carrot , sweet potato and pumpkin with corn and chemical analysis were and determination of ?-carotene and vit. C .
Results proved an increase in nutritional values in above mentioned crackers .carbohydrate content was decreased highest in crackers where carrot powder was added followed by crackers fortified with pumpkins and lastly with sweet potato powder . crackers fortified with carrots powder had the highest ?-carotene content followed by the ones fortified with sweet potato powder and finally those fortified with pumpkins .
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| Publication year |
2014
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| Pages |
93-98
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| Organization Name |
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| serial title |
Egypt. J. of Appl. Sci.
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| Author(s) from ARC |
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| External authors (outside ARC) |
شيرين لطفى ناصف
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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