ENRICHMENT OF SPAGHETII WITH GREEN ALGAE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 28, Issue 5, May 2003, Page 3695-3706 PDF (1.74 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2003.244155 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| A. A. Abd-EI Hamied, | ||||
| Food science and technology department, faculty of griculture AI Azhar university. Assuit. | ||||
| Abstract | ||||
| The drum dried green algae Scenedesmus ecutus was evaluated chemically. it contain (49.81% ) protein. Although it is deficient in sulfer amino acids ( methionine and cystein ) . yet, treptophan reached a concentration of ( 1.62 gm 116 gm N ) . which represent a good score of essential amino acid. There fore it could be used as asupplement of tryptophan to the semolina. Chemical composition, cooking quality, as well as sensory and biological evaluation of supplemented spaghetti with ethanol extracted algae at levels 2,5,10 and 15% replacement were studied and compared with semolina spaghetti as control sample The results indicated that the supplemented spaghetti sam les with ethanol eX1racted atgae showed more protein ,fat, ash, fibre contents and nutritive value. but less total carbohydrates than the semolina spaghetti sample at all replacement levels. Spaghetti processed from 100 % semolina showed the highest quailty characteristics ( cooking quality, sensory paramentrs and consumer acceptability) followed by spaghetti samples supplemented with ethanol extracted algae at levels until 5%. | ||||
| Keywords | ||||
| Algae; green algae; decoloured algae; semolina; spaghetti | ||||
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