Nutritional Evaluation of Fino Bread Prepared Using Cinnamon and Ginger Powder | ||||
| مجلة بحوث التربية النوعية | ||||
| Volume 2023, Issue 78, October 2023, Page 57-80 PDF (295.81 K) | ||||
| Document Type: مقالات علمیة محکمة | ||||
| DOI: 10.21608/mbse.2023.232836.1373 | ||||
 View on SCiNiTO | ||||
| Author | ||||
ريهام رفعت عبد السميع 
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| كلية التربية النوعية - جامعة كفر الشيخ | ||||
| Abstract | ||||
| Abstract: In the present study, the effect of using Cinnamon Powder (CP ) and Ginger Powder (GP) at levels 3 and 5 % on chemical composition, caloric value, sensory characteristics and physical properties of fino bread were evaluated. The results indicated that using CP and GP led to decreasing protein and carbohydrate content , increasing moisture, fat, ash, fibers content compared with control sample. Fino bread prepared using 5% GP recorded the highest value of moisture, while the control sample recorded the highest value of protein. Fino bread prepared using 5% CP recorded the highest value of fat and fibers. Fino bread prepared using 5% GP recorded the highest value of ash , while control sample recorded the highest value for carbohydrates. All sensory characteristics were accepted. Physical properties differed by changing CP and GP levels. The fino bread prepared using 5% CP recorded the highest value for loaf weight before baking and loaf weight after baking .Control sample recorded the highest value for loaf weight loss .Fino bread prepared using 5%CP recorded the highest value for loaf length and height , while control sample recorded the lowest value .For loaf volume, the fino bread Utilization of CP and GP improved the nutritional value ,sensory characteristics, physical properties of prepared fino bread. | ||||
| Keywords | ||||
| Fino bread; CP; GP; chemical composition; sensory and physical evaluation | ||||
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