COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS 5- PARTIAL AND COMPLETE REPLACEMENT OF COMMON NUTS IN CONFECTIONERY AND CANDY (HALWA EFRENGEA).
EL-BAHAY, A., EL- SANAFIRY, N., REFAAT, O. (1994). COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS 5- PARTIAL AND COMPLETE REPLACEMENT OF COMMON NUTS IN CONFECTIONERY AND CANDY (HALWA EFRENGEA).. EKB Journal Management System, 72(3), 823-837. doi: 10.21608/ejar.1994.453158
ATIAT M. EL-BAHAY; NABILA Y. EL- SANAFIRY; OMNIA G. REFAAT. "COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS 5- PARTIAL AND COMPLETE REPLACEMENT OF COMMON NUTS IN CONFECTIONERY AND CANDY (HALWA EFRENGEA).". EKB Journal Management System, 72, 3, 1994, 823-837. doi: 10.21608/ejar.1994.453158
EL-BAHAY, A., EL- SANAFIRY, N., REFAAT, O. (1994). 'COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS 5- PARTIAL AND COMPLETE REPLACEMENT OF COMMON NUTS IN CONFECTIONERY AND CANDY (HALWA EFRENGEA).', EKB Journal Management System, 72(3), pp. 823-837. doi: 10.21608/ejar.1994.453158
EL-BAHAY, A., EL- SANAFIRY, N., REFAAT, O. COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS 5- PARTIAL AND COMPLETE REPLACEMENT OF COMMON NUTS IN CONFECTIONERY AND CANDY (HALWA EFRENGEA).. EKB Journal Management System, 1994; 72(3): 823-837. doi: 10.21608/ejar.1994.453158

COMMON NUTS SUBSTITUTE PREPARED OF SOYBEANS 5- PARTIAL AND COMPLETE REPLACEMENT OF COMMON NUTS IN CONFECTIONERY AND CANDY (HALWA EFRENGEA).

Egyptian Journal of Agricultural Research
Volume 72, Issue 3, September 1994, Pages 823-837    PDF (3.65 M)
Document Type: Original Article
DOI: 10.21608/ejar.1994.453158
Authors
ATIAT M. EL-BAHAY1; NABILA Y. EL- SANAFIRY2; OMNIA G. REFAAT1
1Nutrition and Food Science Department, Faculty of Home Economics, Helwan University, Cairo, Egypt
2Food Technology Research Institute, Agricultural Research Centre, Giza, Egypt.
Abstract
In order to increase the quality and quantity of protein in some candy and confections (halwa efrengea), gozea, nougat, filled bon­bon(foryh) and chocolate-nut centre were prepared with and without soy nut. Such practice increased protein content, but still gozea and nougat were not considered as source for protein. Control sample of chocolate-nut centre was a source of protein (11.76%) and its content increased to 12.67 and 13.56% when hazel nut replacement was carried out with soy nut at 50% and 100% levels. When bonbon filler was re­placed with 50% soy nut the sample became a source of protein due to its increase from 1.75 to 7.22%. The quality of protein was also im­proved as indicated by the evaluation of amino acid composition when soy nut was added . Even at 100% substitution of common nut with soy nut, the obtained sweets were rated as good as the traditional product (control sample) based on organoleptic evaluation.
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