Preparation and Evaluation of Falafel Powder Free of Legumes | ||
| Food Technology Research Journal | ||
| Volume 5, Issue 2, September 2024, Pages 160-173 PDF (712.18 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ftrj.2024.384731 | ||
| Authors | ||
| Nasra Ahmed Abd-ELHAK* ; Nadra S.Y. Hassan | ||
| Experimental Kitchen Research Unit, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||
| Abstract | ||
| The aim of the study is to produce a quick-to-prepare falafel powder that is free of legumes and has a high nutritional value, especially for those suffering from favism anemia, and it can be produced on a large commercial scale. By using carrots, vegetable leaves powder, and some grains (naked barley, grits wheat and broken rice). The chemical, minerals content, the antioxidant activity, total phenols, total flavonoid, soluble and insoluble dietary fibers were analyzed as raw materials. Sensory evaluation, physical properties and minerals content were determined and RDA was calculated for falafel free of legumes mixtures for age group (4-18 years). The data showed that grits wheat had higher in fibre and protein content (14.60% and 18.88%, respectively) than barley and broken rice. Vegetable leaves powder increased in the estimated minerals of iron, calcium, potassium, zinc, phenols, flavonoid, and antioxidant activity compared to other components. The data showed that the naked barley recording 7.05, followed by carrots at 6.35, grits at 5.6, and dried dill leaves at 5.12% for non-soluble dietary fibre content. Also, the results indicated that the second mixture which contained (42 % of naked barley and 40 % of grits wheat) had the best score (8.85) for sensory acceptability. The minerals of Fe, Ca, Zn, and K were found in much higher concentrations in the second mixture; their respective values were 3.31 and 51.33, 1.68, and 282.13mg/100g sample, although it was lower in oil absorption. It is recommended that falafel free of legumes mixtures be produced for patients with favism due to thier high nutritional value, sensory acceptance and widespread popularity. | ||
| Keywords | ||
| Falafel; barley; grits wheat; favism anemia | ||
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