Comparative Evaluation of Some By-products in Snacks: The influence on Volatiles Profile and Lessening Aflatoxins Formation | ||||
| Egyptian Journal of Chemistry | ||||
| Article 23, Volume 64, Issue 4, April 2021, Page 1897-1909 PDF (797.56 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejchem.2020.52472.3086 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Ahmed S Hussein 1; gamil E Ibraheim  2; Ahmed Noah Badr 3
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| 1Food Technology Dept., National Research Centre, El-Buhouth St., Dokki, Cairo, Egypt | ||||
| 2Chemistry of Flavour & Aroma Department, National Research Center | ||||
| 333 A El Behooth st., Dokki | ||||
| Abstract | ||||
| Snacks are routine light-food, consumed between meals by children or adults. It is important to enhance their safety properties and shelf life, without losing the acceptability. This investigation aimed to achieve that, using a modified rice straw (MRS), stabilized rice bran (SRB), and barley bran (BB) to substitute wheat flour (WF) in functional snacks. The microbiological-safety impact of substituted materials and their aflatoxins-prevention were evaluated. Antifungal properties against toxigenic fungi were arranged to descend as MRS>SRB> BB. Organoleptic characteristics were significantly decreased at a higher SRB and MRS substitution-values. The best snacks-acceptability was recorded for a 10% substitution ratio. Therefore, volatiles content was identified using GC-MS analysis at 10 % substituted snack. The most predominant volatiles were 2,3-butanedione, 3-methyl butanal, and 2-methyl butanal by concentrations of 26.84%, 11.48%, and 7.94%, respectively in control snacks. These volatiles activities are explaining degradation of aflatoxin-secretion. | ||||
| Keywords | ||||
| Bran; snacks; volatile compounds; aflatoxins | ||||
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