COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS: 3 - UTILIZATION OF SOY NUT IN HIGH PROTEIN ORIENTAL SWEETS. | ||
| Egyptian Journal of Agricultural Research | ||
| Volume 72, Issue 3, September 1994, Pages 793-806 PDF (3.49 M) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejar.1994.452630 | ||
| Author | ||
| NABILA Y. EL-SANAFIRY | ||
| Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt. | ||
| Abstract | ||
| In the persent work a new name (high protein sweets) was suggested for halwa baladi prepared with high proportion of nuts (sugar was used only for taste and as a sticking a gent for nuts). While in a previous study halwa kors was found to contain 7.11-13.5.7%, high protein sweets had in the present work 10.67-19.78% protein. High protein sweets such as folea (peanut), semsimea(sesame), loozea (almond), bondokea (hazel nut) and fostokea (pistachio) were prepared with replacement of 50% common nuts with soy nut. This increased the protein content to 20.20 - 24.90%. Soyea prepared from 100% soy nut had 29.66% protein . The number of deficient essential amino acids (EAA) decreased and protein quality increased when substitution of common nuts with soy nut was made . In this connection, best nutritional and biological values were recorded for soyea. The organoleptic evaluation revealed the acceptance of soyea and 50% soy nuts confections. High protein sweets especially when soy nuts were used, and in particular soyea, are good protein sources for children, beside being of course lower in price. | ||
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