PRODUCTION OF HEALTHY SNACKS FROM BARLEY, CHICKPEA, LETTUCE SEEDS AND HERB DISTRIBUTED IN EGYPT
M., T., M., S., S., B., S., A., M., S. (2016). PRODUCTION OF HEALTHY SNACKS FROM BARLEY, CHICKPEA, LETTUCE SEEDS AND HERB DISTRIBUTED IN EGYPT. EKB Journal Management System, 24(2), 513-523. doi: 10.21608/ajs.2016.14349
Twfik F. M.; Sulieman A. M.; Barakat A. S.; Abbas M. S.; Sobhy H. M.. "PRODUCTION OF HEALTHY SNACKS FROM BARLEY, CHICKPEA, LETTUCE SEEDS AND HERB DISTRIBUTED IN EGYPT". EKB Journal Management System, 24, 2, 2016, 513-523. doi: 10.21608/ajs.2016.14349
M., T., M., S., S., B., S., A., M., S. (2016). 'PRODUCTION OF HEALTHY SNACKS FROM BARLEY, CHICKPEA, LETTUCE SEEDS AND HERB DISTRIBUTED IN EGYPT', EKB Journal Management System, 24(2), pp. 513-523. doi: 10.21608/ajs.2016.14349
M., T., M., S., S., B., S., A., M., S. PRODUCTION OF HEALTHY SNACKS FROM BARLEY, CHICKPEA, LETTUCE SEEDS AND HERB DISTRIBUTED IN EGYPT. EKB Journal Management System, 2016; 24(2): 513-523. doi: 10.21608/ajs.2016.14349

PRODUCTION OF HEALTHY SNACKS FROM BARLEY, CHICKPEA, LETTUCE SEEDS AND HERB DISTRIBUTED IN EGYPT

Arab Universities Journal of Agricultural Sciences
Article 18, Volume 24, Issue 2 - Serial Number 1, September 2016, Page 513-523  XML PDF (363.07 K)
Document Type: Original Article
DOI: 10.21608/ajs.2016.14349
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Authors
Twfik F. M.* 1; Sulieman A. M.2; Barakat A. S.1; Abbas M. S.3; Sobhy H. M.3
1Institute of Food Technology, Agriculture Research Center, Giza, Egypt
2Food Science Dept., Faculty of Agricultur, Zagazig University, Egypt
3Department of Natural Resources, Institute of African Research and Studies, Cairo University, Giza, Egypt
Abstract
nacks was made from yellow corn and its blends had contained corn, barley, chickpea, cumin, black cumin, black pepper and lettuce seeds at different levels considerable as lettuce seeds of ingredient and products were defined as physical, chemical and sensory evaluation. The results showed that the chickpea had contained the highest in protein and total lipids 40.60 and 15.50%. The black pepper, chickpea and cumin seeds had contained higher in crude fiber (14.20, 10.71 and 10.50%, respectively). The snacks with lettuce seeds showed that the protein was the highest in group (2) it was 15.04, 16.44 and 17.82 %. Total lipids, crude fiber and ash content were decreased gradually in the snacks from group (1) 4.02, 4.87 and 5.72% and the highest in total lipids in group (2) which contained 4.23, 5.08 and 5.93%, respectively. Hunter color values of snacks control and its different blends from lettuce seeds the group (6) prepared with 60% corn grits and 15, 10 and 5% barley and also 6% lettuce seeds showed that higher in lightness and yellowness till 15% chickpea and nearly control snacks. The highest (WAI) and (WSI) were in groups (1 and 2) respectively made from 40% corn grits and 40, 35, 30 and 25% barley. The sensory properties showed that the extrusion blend (18) made from 20% chickpea and 5% barley the highest acceptability (95%) and nearly control (96%) followed were by 10 and 15% chickpea plus 15 and 10% barley were gave 93.0 and 88.0% during overall acceptability.
Keywords
Barley; chickpea; cumin; black cumin; black pepper; Lettuce seeds and Snacks
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