Preparation and Evaluation of Healthy Crackers by Using Flour Mixes of Different Types of Cereal | ||
| Journal of Food and Dairy Sciences | ||
| Article 1, Volume 12, Issue 2, February 2021, Pages 23-32 PDF (1.11 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2021.153276 | ||
| Authors | ||
| Mona H. Hassan1; M. A. Salem2; Mona M. Doweidar* 1 | ||
| 1Bread & Pastries Res. Dept., Food Tech. Res. Institute, Agric. Res. Center, Egypt. | ||
| 2Food Science and Technology, Dept., - Faculty of Agriculture - Tanta University, Egypt. | ||
| Abstract | ||
| This study aims to produce healthy crackers by using mixes of wheat flour 72% extraction (W.F)with flour of grains (whole meal) such as maize flour (M.F), naked barley flour (B.F), quinoa flour (Q.F) and proso millet flour (P.F). Results showed that Q.F was highest in protein, fat and ash. While P.F records a high percentage of crude fiber. Barley Flour showed the highest content in phosphorous. P.F showed the highest content in sodium and zinc. Beta-carotene was highest in M.F, while thiamine was highest content in P.M. Barley Flour is highest in niacin and quinoa flour recorded highest content in vitamin E, also it recorded the highest percentage of total essential amino acids, followed by M.F. The results showed that B.F was highest in antioxidants, while total phenols were highest in Q.F and M.F was higher in total flavonoids content. Crackers made from the first mixture were the highest content of crude protein, fat, ash, carbohydrates and mineral (calcium, iron, potassium and magnesium), while the crackers of the second mixture were the highest content of vitamin B1and B3. The content of beta-carotene was the highest in the third mixture, while crackers of the fourth mixture were higher in riboflavin and ascorbic acid content compared to control crackers. All types of crackers were the highest in contribute of most of Recommended Dietary Allowances for a studied previous nutrient for children compared with control crackers. So it could be recommended to use investigated grains in bakery products to obtain healthy bakery products. | ||
| Keywords | ||
| crackers; maize flour; naked barley flour; quinoa flour and proso millet flour nutritional value | ||
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