Technological feasibility of preparing spaghetti enriched with some by-products of food industry in Egypt | ||||
| Annals of Agricultural Science, Moshtohor | ||||
| Article 4, Volume 54, Issue 4, December 2016, Page 853-864 PDF (426.14 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/assjm.2016.112671 | ||||
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| Abstract | ||||
| In this study, feasibility of using dry orange albedo, guava seed powder and tomato peel powder as a by-wastes from food industry, as a starting raw material to produce dietary fiber powders of producing spaghetti were replaced with wheat flour 72% extraction (WF72% ext.) At 5, 10, 15 and 20%,5, 10, and 20, 10, 20, 30 and 20% respectively the chemical analysis as (crude proteins, ash, crude fibers, fat and moisture)and mineral analysis {potassium (K), calcium (Ca), sodium (Na), phosphor (P), iron (Fe) and Zink (Zn)}.were done for raw materials and all samples spaghetti showed the best in sensory evaluation(15% dry orange albedo, 10% guava seed powder and 30% tomato peel powder. The pest rheological tests. Cooking quality properties (Firmness- Weight gain % - Volume gain% - Cooking loss %) were done. | ||||
| Keywords | ||||
| Wheat flour 72% –dietary fibers - dry orange albedo; guava seed powder and tomato peel powder- cooking quality- rheological properties | ||||
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