Characterization of incorporated Biscuit with Jatropha seed as non-traditional protein | ||||
| Egyptian Journal of Chemistry | ||||
| Volume 66, Issue 13, December 2023, Page 1103-1110 PDF (426.44 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2023.203674.7812 | ||||
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| Authors | ||||
Marwa Hanafy Mahmoud   1; Azza Abou-Arab1; Dorria mohamed Ahmed2; ferial Mohamed abu-salem1
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| 1Department of Food Technology, National Research Centre, Dokki, Giza, Egypt | ||||
| 2Department of Pomology , National Research Centre, Dokki, Giza, Egypt | ||||
| Abstract | ||||
| Lack of food products with high protein in many flour-based products is an issue of great concern, consequently, our aim was to use detoxified jatropha seed as non-traditional protein source to produce biscuit with high protein content. Results showed that formulated biscuits gave high levels of protein 33.82±2.0 also, ash was increased and crude fiber was decreased with increasing quantity of Jatropha flour. Energy of biscuit had a significant (p<0.05) decreased from control sample 562.29 to sample 15% additive 513.93 Kcal/100g. Essential amino acids were present in greater concentrations than in the FAO reference protein pattern (35.69 g/100 g protein). Sensory evaluation revealed that formulated biscuit with Jatropha fortification had a good acceptance value for all samples. Both of 5.0 and 10% in formulated biscuits were the most suitable levels of fortification. Jatropha curcas detoxified flour could be a viable source of protein for fortifying a variety of wheat-based diets. | ||||
| Keywords | ||||
| Detoxified jatropha seed flour; non-traditional protein source; fortified biscuit | ||||
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