Effect of Adding Wheat Germ as a Fortifying Source of Vitamin E and Minerals on Quality of Sesame-Seed Sweet (Halawa Tahinia) | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 4, Volume 9, Issue 1, June 2012, Page 47-54 | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2012.20217 | ||||
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| Abstract | ||||
| Wheat germ as a rich source of vitamin E and minerals was used to replace Tahina at levels of 5, 10, 15 and 20% in the manufacture of Halawa Tahinia (HT) which is a well known oriental sweet. Two types of Halawa Tahinia were investigated, namely plain (PHT) and coated with chocolate (CHT). The chemical composition of wheat germ indicated that it is rich in numerous macro and micro mineral elements and vitamin E. Data indicated that the samples containing 15% of wheat germ were almost accepted as the controls. Thus, such supplemented samples (15% level) were further evaluated along with their controls. Incorporation of wheat germ in the manufacture of PHT and CHT resulted in elevating of protein content by 15 and 17%, ash content by 15 and 17% and vitamin E content by 16 and 14% for PHT and CHT, respectively. An increase was figured out in mineral elements especially Mn, K and P as a result of fortification. Meanwhile, statistical analysis of type of Halawa Tahinia and the incorporated level of wheat germ explored high positive significant effect on colour. High quality as well as high vitamin E containing Halawa Tahinia could be produced via introducing wheat germ in the formulation. | ||||
| Keywords | ||||
| Gross composition; minerals; Vitamin E; Sensory evaluation; Wheat germ; Halawa Tahinia; oriental sweet | ||||
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