Using Amaranth and Psyllium for Bread Production | ||||
| Food Technology Research Journal | ||||
| Volume 4, Issue 1, June 2024, Page 35-48 PDF (1.48 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ftrj.2024.279422.1065 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Neveen A.M Arfa  1; Khalid R. Elbassiony2
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| 1Experimental Kitchen Research Unit ,Food Technology Research Institute, Agriculture Research center, Giza, Egypt | ||||
| 2Plant Research Department, Nuclear Research Center, Egyptian Atomic Energy Authority, Cairo 13759, Egypt. | ||||
| Abstract | ||||
| This study aimed to assess the nutritional properties of bread formulated using amaranth flour, lentil flour, corn starch, and psyllium seed husk. This study investigated the chemical composition, mineral content, and antioxidant activity of the raw ingredients. Lentil flour recorded the highest rate of protein (28.05%), followed by amaranth (15.40%). Amaranth too recorded the most noteworthy rate of fat (5.95%), psyllium seed husks (64.04%) recorded the most elevated rate of fiber, and cornstarch recorded the most noteworthy rate of carbohydrates (97.42%). The most elevated rates of potassium, calcium, magnesium, and manganese (209.36, 2123.48, 687.03, and 705.76%) were in amaranth flour, whereas psyllium husks recorded the most elevated rates of sodium, potassium, calcium, and manganese (65.34, 115.26, 40.13, and 54.07%) individually. As for lentil flour, it also recorded the highest levels of sodium, potassium, and calcium (81.25, 876.52, and 122.09%) separately. Lentil flour, moreover, recorded the most noteworthy rate in crude materials, where antioxidant action, added up to phenolics, and added up to flavonoids were (210.37%), (183.73 gallic acid mg/100 g), and (103.20 quercetin mg/100 g). Individually, four formulas were made to get ready for bread: F1 = 80% cornstarch-10% amaranth red seed flour (10% lentils flour), F2 = 70% cornstarch-15% amaranth red seed flour (15% lentils flour), F3 = 60% cornstarch-20% amaranth red seed flour (20% lentils flour), and F4 = 50% cornstarch-25% amaranth red seed flour (25% lentils flour). Psyllium husks were consistently added at a rate of 2 grams per 100 grams of flour to all four bread formulations. Sensory evaluation was then conducted on breads made from these formulations. 2.0 kGy has the potential to kill or, at the very least, minimize the biology of spoilage-causing microorganisms in the bread. The study concluded that gamma irradiation effectively extends the shelf life of gluten-free, high-fiber breads. | ||||
| Keywords | ||||
| Gamma Irradiation; Sensory evaluation; Antioxidant activity; Textural analysis | ||||
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