Formulation and Evaluation of Some Novel Breakfast Blends Made from Cereals and Legumes | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 4, Volume 14, Issue 2, November and December 2017, Page 25-34 PDF (521.5 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2017.16283 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Rehab Mostafa1; Azza Abd-El Haleem2; Salwa Gabal1 | ||||
| 1Food Technology Research Institute. Agricultural Research Center ARC, Giza, Egypt. | ||||
| 2Food Science and Technology Dept., Fac. of Agric., Alexandria Univ., 21545, EL-Shatby, Alexandria, | ||||
| Abstract | ||||
| Four samples of breakfast cereal-legume blends were generated by mixing the flours (wheat, maize, rice, lentil, bean, chickpeas and kidney beans) with almond, bran and dates, in addition to others additives such as powdered skimmed milk, honey, baking powder, baking soda and flavoured (vanillin + cinnamon). Gelatinization of the grains and legumes starch was produced by roasting to obtain ready to eat breakfast cereal products. They were subjected to proximate, sensory, minerals, vitamins, anti-nutrients and acrylamide analysis. The products obtained were also served dry with warm milk to 10 panelists along with control sample to be evaluated for colour, taste, odour, texture and overall acceptability using a 9 point hedonic scale. The results showed the following ranges: Proximate composition (%): Moisture (12.95- 16.67), protein (7.71-13.06), crude ether extract (4.48-7.99), ash(2.30-2.52), carbohydrate (62.84-71.80),crude fiber (3.13-3.98) Energy ranged from 358.36 to 375.71kcal. Minerals analysis reported the following ranges (mg/100g):Fe (3.55-4.93),Zn (8.60-9.38), Mn (0.85-1.63), Ca(429.55-641.19), Mg(91.33-94.80), Na(24.66-39.17) and K (4.94-5.52). Vitamins analysis revealed the following ranges (mg/100g): Ascorbic acid (5.86-7.68), B2(1.46-1.68), B3(3.94-4.64), B9(0.487-0.585), ß-carotene (3.91-6.16), E(4.24-5.63). The anti-nutritional factors showed the ranges: Trypsin inhibitor (13.61TIU/mg-24.71TIU/mg), phytic acid (129.10mg/100g-220.77mg/100g), haemaggluttinating activities (128.59U/100g-284.50U/100g), alkaloids (64.69 mg/100g-183.33mg/100g), and oxalic acid (19.77mg/100g-88.93mg/100g). Protein digestibility exhibited values ranged from83.20 % to 90.11%. The acrylamide content of the four blends ranged from 281.18μg/kg to 363.00μg/kg. | ||||
| Keywords | ||||
| Breakfast cereal-legume blends; acrylamide; anti-nutritional factors | ||||
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